A Show-Stopping Sukkot

So the clapped the leaves are full clapped. It's everything together. So inspired by Mike from Mike's Broc. You know, so many people said that they had flanking already for Yantiff. They had already the brisket so many times. They had already the rose the rose beef. They've had everything. They want something that they can bring out to the table and be unique, something different, a little change. Now, this process of making a whole roasted duck, it is a little bit complicated. I'm not going to lie. When we went back and forth if we should do it and me is like, it's complicated. by me, you know, as long me is doing it, there's zero complication. So, I kept on pushing and uh >> but that's the reason why we're making this video to uncomplicate it. >> So, I think this is going to be the video and there's nothing better than in the Let's get started. Apart from that, I love duck and I've learned that lately that a whole duck is even better than just a little piece. I love these two grapes, Chardonnay and Paninoa. And it wasn't even complicated. If you look up anywhere, the perfect pairing for duck is Chardonnay and Panino. That's another reason why I tried convincing you to do the the duck. And I am super excited for these wines. But let me tell you guys, I've had this in the past. And this is one of my favorites. I don't know the name. I just know the label. And I love this label. And I love this wine. And I'm excited for that one as well. >> So, of course, we cook with wine. And sometimes we even put it in the food. >> Exactly. >> Oh, wow. See this? It's this in a picture. This is what I'm tasting. I'm tasting grapefruit. I'm tasting such nice, mellow, refreshing flavors. Let's start at what we did yesterday. Right here on this screen, you'll see me at home. I took this duck out. I carved it up a little bit. Cleaned up some of the fats. Then I took a paper towel and I patted it dry. I want to get the most moisture out of the duck. Out of the fats, not out of the duck, out of the fat. So that when we roast it, it's going to be crispy and delicious. Then what I did was I trust it. I tied these two legs together. Number one, it's going to hold it together nicely for presentation. Number two, we're going to stuff it with some stuff that's going to hold everything together. It's simple. Watch that video. You'll see. It's very simple. We make a knot on one. We pull it together and tie the other one. Then I salted it heavy. I took kosher salt and I seasoned it all over the duck and I laid it down on a rack on a on a on a rack in the fridge and I let it sit overnight. What that's going to do is the salt is going to draw out the moisture. The more moisture from the fat draws out, the firmer it's going to get and then the nicer it's going to roast in the oven. Now this morning took it out of the fridge. I wiped it down with a paper towel and now we're here. So, what we're going to start off by doing is we're going to take a sharp knife and we want to score the skin of the breast. Here's the two breast. Here's the two thighs and the wings are on the bottom. We want to score it not going in and not cutting the meat, but literally with a good sharp knife. Shout out to Global. We want to just lightly touch it and then score it. So that's going to help for the fats to run out nicely. And we're going to do cross-section lightly just having the knife without much pressure. You just want to let the knife do the magic. And there you have it. So now all the fats, there's a lot of fats over here. We want that to render down and get crispy. All that fats, it's going to render out nicely and we're going to stay with a nice layer. So let's start seasoning our bird. And we're going to call it our bird because that's what it is. We're going to go in with a very light drizzle of olive oil because we don't need much fats here because the duck has enough fats, but we do want it as a binder. There's a little glue because I had this in the fridge uncovered overnight. Um, it did dry out. So, we need something that's going to hold it. And we're going to go ahead and season it with the busy chicken blend from Pinch. And we're going to go a nice light dusting. This has so many herbs and so many nice flavors that's going to pierce so nicely with the glaze that we're going to make for it. And it's going to crisp up nicely on the skin. >> I feel like we can almost eat it now. >> We can do duck carpacio now. We can. We're going to do the same thing. I'm going to give a little drizzle of olive oil. Massage it in. And we're going to season it up. And we're also going to add some seasoning inside the cavity cuz you want to get yourself a nice roasting dish with a wire rack. You don't want it sitting directly on the bottom because then when all the fats accumulates, it's going to be boiling in the in the fats and it's not going to be roasted. You want it elevated. So, if you don't have this at home, take two, three onions, cut them nice and thick, lay it out on the bottom, and make an onion rack. It's good to have. You can even serve it with those onions. It's going to be delicious. It's going to be caramelized in duck fat. We're going to take our duck. We're going to transfer it to our wire rack. Now, we're going to stuff the cavity. Look at all these beautiful citruses that we have. We're going to take some oranges and some lemons. We're going to stuff the cavity. And then we're going to put it to roast in the oven. My oven is at 450 already. So when we're ready to cook, it's ready to do the job. Just grab me a lemon from here and a nice orange. In no specific order or way, you just want to roughly chop it up. Skin and all. And we're going to stuff it in there just like that. And this while it's going to cook, it's going to enhance the flavor on the inside. And it's going to be a poof of flavor of orange, of zest, and citrus. >> So excited. I'm going to eat lunch and dinner. >> And we're going to do the same with the lemon. We'll just cut it up into quarters. And we're going to stuff it right in there. And it's going to bake really, really nicely together. And there you have it. So, I'm not perfect. When we put this in the oven the first time on 450, I want to put this in breast side down. Why? Because on 450, the oven is really hot. Let's take a pause for a second and speak about the duck. Right, we have the cut the breasts under here and we have the thighs over here. Technically, duck is considered a red meat. Okay. So, red meat you can eat it medium rare. You can eat it medium. >> So, that's a rule for everybody. >> For duck, >> for general red meat, >> red meat you can eat medium rare. >> Yeah. >> Like steak. >> Okay. >> Right. >> And chicken you can. >> Chicken you can't. It's not considered. Now, what happens is that the legs needs more time to cook than the breast because the breast is going to get can get overcooked. That's why there is when you have a duck dish in a restaurant, they sear the duck breast separately and they cook the legs separately in kfi and then they serve it to you together. But here that we're cooking it in one part, we want to be careful and remember that the duck breast cooks faster and can overcook versus the legs needs longer time to cook. So why are we putting it up on breast side down going in first? Because now we're on 450. It's a hot heat. We want to give it a punch. We want to start the rendering of the fats, but we don't want the heat to be directly on the breast. >> Mhm. >> Okay. So, that's why we're going to flip it now. 20 minutes, 450, breast side down, and then we're going to make a delicious glaze. Let's put this in the oven. In it goes. So, moisty. Now that the duck is doing its job in the oven, we're going to start working on a beautiful honey, soy, and orange glaze. It's going to glaze the top of the duck, and we're going to put it back in the oven afterwards to caramelize. It's going to give us that dark, umami, rich, flavorful color that we want at the end. And these strong flavors are also going to penetrate into the duck breast, into the leg. And if we have leftover, we can also drizzle it on the plate. But I want to really stress that this product over here is a delicious product from Tuscanini. It's their mandarin juice. And we're going to use this as not as the base of our sauce, but a major flavor enhancer to our sauce. And it's such a pleasure going into the store and finding these cool Tuscanini products. They have this in pomegranate, which we used in a dressing glass. >> Oh, that's true. They have it in different flavors, which is it's so cool to cook with it and to try to experiment and and you guys at home can also now have different versions, not just a drink, but how to implement these products into a delicious glaze, into a delicious dressing. So, let's stop talking and let's cook. I got a small frying pan over here, a saucepan. It's on medium heat. We're not looking to go anything crazy. Going to take some honey. I'd say about half a cup of honey, maybe a little more. We'll have some extra for later. Now, what's going to happen with the honey, it's going to start boiling and it's going to start caramelizing like a caramel. All right. Then, we're going to add in not too much, but we're going to add in like maybe 2 tablespoon of soy sauce. Then we're going to add in about the same amount of the Tuscanini mandarin juice. About 2 to three tablespoons. Let's give it a little mix. And we're going to let this reduce until it gets turns into a beautiful nice glaze. Okay. Now, to finish that, we're going to add in Look at that. some fresh orange zest. Duck and fruits, let's say like duck and cherries. >> Duck and cherries goes very well together. Um, look at that beautiful oranges right there. Pop that in there. That's going to be such a powerful flavor. We're going to lower the fire a little bit. We don't want to cook this heavy. Want to cook it down. And it's going to bubble and it's going to caramelize. And then we're going to brush it over the duck. And it's going to be mama mia. >> There's something about duck, right? >> There's something about >> I I I feel like um that people will put out their extra give that extra pot and try to make it feel. >> Now, if you look right here, we'll put up a link to our duck press that we made. >> Where exactly? >> Right here. >> Okay. >> Somewhere here, we're going to put up a link to our duck press that we made >> last year. >> Last year. I think it was duck and pino as well. >> Yes, I think it was. >> And it was with the pomegranate salad with the rub. Those are >> delicious. >> And it was insane. So, if you just want to make duck breast, check it out. So, it's been about 10 minutes on a very low heat. And look at that honey and orange and soy sauce and zest. It caramelized into this beautiful caramel which we are going to glaze our duck with. Talking about duck, it's been 20 minutes on 450. Let's take it out and check it out. [Music] Oo. Wow. So, our duck is here. It's starting to render. The fats is gathering on the bottom. Now, by the way, if you're making this at home, save that fats. Put it in the freezer in little containers. smashed potatoes >> with mashed potatoes with roasted potatoes with some vegetables or even even when you're making a sauce or something for a beeftock. It's really really delicious. So, what we're going to do is we're going to take our tongs. We're going to pop it in and we're just going to flip it over. Look how much fat's already rendered out from this and it's going to continue to render out. What we're going to do is we're going to give a first glaze. Now, I lowered my oven now to 325. I'm going to take this and we're going to glaze it. And we're going to glaze it approximately every 20 minutes or so. And it's slowly going to infuse in the duck and all that beautiful flavor. Let's get it everywhere. All that soy and honey and Oh my gosh, it's going to be awesome. So, we flipped it. We glazed it. We lowered our oven down to 325. And now it goes back in. >> You glazed it only on one side, >> right? We're going to glaze it later on the other, but the other side really doesn't have anything. The other side is the spine. >> Mhm. We're going to glaze the wings a little bit on the other side later on, but this is our main focus is the breast and the thighs. So, we're going to go into a 325 oven. We're going to do it for an hour. 1 hour. And then I'm going to set a timer for an hour. And I'm going to set a timer for every 20 minutes or so, 25 minutes, we're going to take it out and we're going to glaze it again. Stay tuned. How long has it been in there? >> 25 minutes. >> 25 minutes. We've done some damage in the middle. >> Well, let's go check on our duck. And let's go give it another glaze. >> Oh, yeah. >> Oh, wow. Look at that. like you got pain. >> Going to give it some more love. Now, if your sauce thickened up on you, just turn on the turn on the flame for 2 minutes. The caramel is going to loosen up. >> Do you ever sing in the kitchen while you cook? Nobody's like what? What would you say? Spanish music. >> No, sing, not listen. >> Oh, probably opera. >> Yeah, >> I love opera. >> Okay, >> don't tell anybody. >> I actually like opera, too. My kids make fun of me like >> No, [Music] yeah. And that's it. Let's put it back in the oven. We'll set another timer for 25 minutes. And we got the 1 hour timer and let's continue going. [Music] >> We did a minute. >> It's been a long minute. We did a total cook time of an hour and 50 minutes. We did 20 minutes on 450 and an hour and a half on 325. Let's check this oven out. Wow. Now, >> yes. Look at this mushy. It's golden. It's cooked. And then I like to check by wiggling on the legs to seeing if there's any give. And if there's a nice amount of give, we know we're ready. But you can also put in a thermometer into the thigh over here by the leg of the the duck. And you want to reach an internal temperature of 165. Now we're going to let it rest for 2 minutes. Supposed to let it rest for 10 minutes, but Mo, she's really hungry. So let it rest and we'll see you back at the cutting board. >> Okay, time to open the wine. Is super excited. I'm >> excited, bro. >> Today is a whole new day. I think it's one of the longer ones. No, that we waited for. >> Yes. >> So meanwhile, that meshi is Putting out the duck duck to rest. [Music] Look at all that deliciousness. We picked the perfect wine for duck. The beginning we had beautiful Chardonnay. And then in the middle of the beginning we add more Chardonnay. And now I'm not sure if you're smiling to the wine or to the duck. >> I'm smiling to the duck. >> Wow. The duck looks exactly how you would describe me. It would look like it looks like um fallen leaves, right? Like you have that dark. It's beautiful. >> I'm going to add in some more of my citrus fruits to fill in the gaps cuz now I know what size duck we were working with. >> Okay, now we have the wine. >> Now we have wine. >> This is what's up. So, let's go. So, are you you ready to try should we try the wine? >> Yes, we should definitely try the wine. In the meantime, while you're pouring, I'm just going to take off these mochin. We don't need them anymore. Let's >> look at the Look at the color. >> I'll let you I'm not going to say enough. [Applause] Does it fit perfectly with all these fruits? >> Wow. Close your eyes. You're sitting in the sika. There's a breeze and some flies. There's the neighbors song singing out there. They're singing. There's me. They're singing a different They're up to a different part. There's a lot of limes in the background. And you bring out this duck and you pop a nice bottle of wine. This is a vibe. This is definitely a vibe. >> Okay, let's go. >> Let's taste this wine. Strawberries, cherries. >> Definitely getting a lot of those berries. Getting also like I don't know if it's or like a like a forest. >> Forgot the name of this sikus. >> It smells like sikus. It absolutely does. It's beautiful. And by the way, to open this one, the wine is beautiful. Very excited. Let's go. But we want to tell people that this dish is not going to be necessarily carved up beautifully. Everybody's going to get a perfect slice. This dish, you could carve it up. We're going to carve it up together a little bit, but you want to bring this out as like a showpiece. You want people to be able to nibble off of it and take it. So, you have to go in with that mindset that this is not going to be your sliced brisket that everybody's going to get. Now, let's cut into it. So, we're going to start. We're going to take off a thigh. You want to do is Oh, wait. Look how beautiful and juicy that is. Break the joint and cut it out. Wow. Crispy. Beautiful. >> How do we do this? >> Roast leg. >> Just stop explaining. >> Wait. Now we're going to take off the rest. So, what you want to do, there's a bone. You want to cut down on the side of the bone and then tilt your knife slowly. There you have it. Beautiful, beautiful duck breast. Watch your hand. >> There you go. Cheers. Wow. with me. He imagined exactly how it's going to taste right when you explained it to me. The honey and the and the citrus, the lemon zest. This is so so good. >> It was worth waiting. Now try it with the wine. Just try it with the wine. Wow. [Music] It's like a match made in heaven. It's like fats and fire. It was meant to be together. >> Yeah. If you would try with a cabernet, it will overpower. It just opens up the flavors even more. [Music] So, every part tastes different or >> Yes, cuz that is the This is the cutlet breast and this is the leg. >> Okay. Cheers. [Music] Here, try this. >> It's really good. A lot of labor of love in here. >> Wow. I'm ordering two facas. >> Oh my god. Let me cut it down so we can share. [Music] Not gy, but rich and flavorful. Packed with flavor. True. >> So, >> you guys now guys don't need a closing because Maxi wanted to plate it and I'm like, forget about it. I wanted to slice it nice, drizzle it, put some citrus fruits on there, but mush you went to town. And this is how your family's going to go to town if you make this recipe. So good. >> It sounds complicating. It's not. >> We're going to post below the exact recipe. >> Follow step by step and you will have an awesome showstopping centerpiece for your sickest table. And >> I do agree it's not complicated. And from our family to yours, [Music]