Duck 2 Ways (with Chef Yehuda Sichel)

[Music] Oh welcome to another episode of hi mr. gnome today I'm here just as a viewer just as you I called one of my closest friends you who this I shall or as lakewood we call them Sifl I consider you hooter a culinary genius I stalk him on Instagram on this page you guys should stalk him - it's Sharky hood I believe right shark una shark CUDA and he is gonna prepare for us today my favorite dish which is a duck dish you wanna take it away come let's cook hey miss at home [Music] you know duck is a sort of a dynamic bird where you can't throw it in the oven and just like roast it but I prefer to sort of take it apart usually I like to comfy the legs which is a fancy term for literally just putting it in a pot without there's some schmaltz or some oil and you put it in the oven overnight you could do it at you know 175 200 degrees all night when it comes up beautifully tender it's so cool we're gonna end up shredding the meat and then we're make a simple fried rice you don't put it into a pot we're gonna roast the breasts and while it's roasting we're gonna brush it with this beautiful honey soy glaze I'm think I'm ready for another few times a year okay let's do this great so we're gonna start with the fried rice and I got a pen we're gonna heat it up my sous-chef here so with fried rice just like with stir-fry or any of those things you really want to make sure you have everything ready to go or as the French would say need some cloths so first what I'm gonna do is I'm going to crack my eggs so I'm gonna be two eggs for this recipe one-handed crack is very important yeah it makes you look like professional track I actually I'd like to add a little bit of soy sauce into it so it seasons the eggs we're going to peel our ginger I like to peel ginger with a spoon yeah it's a very cool technique people don't know it's a very cool technique just watch out cement and sprays in your eyes so we're gonna do really small base on this one other thing we're gonna shred the duck meat so this actually has already been precooked overnight look at that I mean this skin is like yeah that's like ribbon s at its best grooving ascended what are you going with that you're gonna shred that apart yeah and then we're gonna mix it into the fried rice so it's gonna be served like a duck to waste I feel I've shredded the duck meat okay I have the ginger chopped okay the only thing we don't have done is the sky in the cilantro but we'll do that once the okay the rice is done we have two eggs crack and slice I'm actually gonna use some of this rendered duck fat look at that I put some duck small if you will all right I'm gonna add some of our ginger get a nice and toasty turn that down a little bit I love the smell of ginger okay oh god what a beautiful product you oughta see piece of broccoli okay that's me those peeling carrots right here beautiful jasmine rice over here and as you can see I've left a little like you know in the middle no we're gonna okay [Music] while that's happening you're gonna sprinkle this stuff over here that's something all the dog with the skin and everything that's really my favorite part Wow well then we're gonna wait for the eggs set up so you could scramble it I think this is the perfect Instagram shop what do you guys think of this pot right here I did although you know can we do a selfie I think me in the celebrity chef makes me feel so good smile all right all right cool so we're actually gonna like do like a little that ramble that you hear it you don't want to mix the egg into the rice before it is cooked on its own no but I do know how to say scrambled egg community and he said is Feist Irish spice Irish price say it again higher higher spice iron iron iron iron I your spice spice yeah all right so you're gonna stir that well you'll see you stirring that under the chopped scallions nothing fancy nice and then cilantro I don't even take it off the stem honestly making a mess really nice big leaves of cilantro Wow and then we'll add a little bit of we got it going on right this is why oh all right okay so now that it's good I'm gonna transfer it okay we're serving this now we are ready to butcher our duck so we have a beautiful whole duck it's literally just like put your chicken [Music] uh-huh you want to take oh you guys hear that okay you can make a nice duck stock with this eventually a suitable so now we have really the two most of our parts we have the legs and we have the breasts okay okay so for the legs we're gonna put that in a pot and confit it we were talking about before okay just put a little bit of salt now we're gonna put it in the pot this is actual rendered duck fat reduction waltz you can use chicken fat you can even use oil it's Friday today we're cooking the Cubs game shows the come in Chaves okay almost since we have a little bit of ginger I'm just gonna split this with the peeled look at me yet cuz we're gonna we're gonna take that out okay and that's it and this is literally gonna go in an oven at 200 for like four or five hours as for the breasts let's continue so we have this on the on the cage is what they call it okay we're gonna score it I'm going through the skin but not til it it's the flesh right okay so very lightly and I'm gonna rotate it so cool so this is gonna help render the fat give us a nice voice as well yeah okay it's gonna go right in here and what do we do with this that's it it's gonna go into right into the oven right into the oven we're gonna put it on high oil or you wanna risk it read really hot okay because we still want the duck to have some integrity to it we want to cook it you know for like maybe 10-15 minutes your house will be a little smoky well that means you're doing a good job okay so you oh no I put the duck in the oven so now we're gonna make okay this we're gonna make a soy and honey glaze so we're gonna do about equal parts honey isalus okay especially for Rosh Hashanah Rosh Hashanah put some extra money extra let's do it we're gonna balance it with a little bit of rice wine vinegar that's what I call a hum easily glaze you can use that to dip your you know your look at the crop often you know you built a visual everyone right grandpa would go actually very good with this course so now that the dog has been roasting for about 15 minutes we are glazing this bad boy so at about 15 minutes in a circle all that beautiful duck fat and soy honey we're gonna take it off the bone right that is the crown jewel so we're gonna slice it Wow oh my gosh just a some dish the best one on this and then to finish it we're gonna take something so lunch [Music] or scallions so you guys watching this is a James Beard award-winning chef the group he works for Sahab won the best restaurant in America the 2019 you know you got a fan base right here just done set right here I hate miss your home yoo-hoo Wow this dish is just this is crazy I think we have to taste this dish one is absolutely okay well it's 11:30 in the morning you're going back to work that's what I'm staying here and I still have to film tour episodes after this Wow and that's gonna be Deary alright so if I taste this now I can't do my Giri stuff so guess what this is what I want to do with you okay we're doing the show together I want you to taste the dish okay and I'm gonna go like close my eyes and go like what are you eating can we do that and like Exel and it's gonna be like we do another show together alright alright you either go dig in mmm delicious you think this one thing we have to do before we finish this episode is behind barakaatuh you know your name another phylum well you're a tree hugger [Music] what a pity I didn't grow up in trying to see when I grew up our and you know what we had was more like caca schtick yeah yeah but ginger in China would be like yet like caca shake yeah control don't cut your fingers okay I'm not in that whenever I'm not managing you today okay that's selling sandwich you think about doing an absolutely great sell absolutely okay okay thank you but now I know why I called you I'm just curious okay so today is Friday what happens on Friday when we cook on Friday on my Instagram let's see if you know we say why don't we say something about the color Chavez there you go right yeah how excited I'm gonna thank you thank you so much it's been real you made me look good have a good Chavez and I think guys we did it lady huh what do you think real [Music]