In the Kitchen: Pan Seared Duck with Blackberry Jam
The Rhode Show is WPRI 12’s daily lifestyle show for having fun, eating well, and living life.
A MOMENT. AUDREY, TAKE IT AWAY. >> ALL RIGHT. WE ARE TAKING IT AWAY HERE IN THE KITCHEN WITH OUR GOOD FRIEND KEVIN KEVIN FEE OVER HERE WITH THE SKY. THEY CAN STEP AWAY SO CAN TAKE >> WE DO A PAIR SEARED DUCK
AND WE ARE MAKING NICE BLACKBERRY JAM, WHICH IS GOING TO BE VERY COMFORTING FOR THIS TYPE OF WEATHER HIGH WHEN IT COMES TO JAMS, HOW DO YOU DECIDE WHAT YOU’RE GOING? IS IT REALLY JUST SEASONALLY WHAT YOU’RE GOING TO WORK WITH
SEASONALLY? AND THIS IS A VERY SAVORY ONE. YOU CAN MAKE IT A SWEET OR SAVORY AS YOU WANT USE A LITTLE BIT OF SUGAR. BUT WE ALSO USE SOME WIND AND SOME VINEGAR. SO YOU GET THOSE SAVORY FLAVORS, BUT HE ALSO
GET A SUITE. SO IT’S REALLY WHATEVER YOU WANT TO MAKE. SO WHAT KIND OF INGREDIENTS WE HAVE A TO EVERYTHING LOOKS. SO WE HAVE OUR DUCK WHICH WE’RE GOING TO SEE ARE OFF. WE HAVE SOME FRESH ARUGULA. WE HAVE GREAT SMITH, APPLE,
BLACKBERRIES, LITTLE SALT, PEPPER, SOME FRESH LOCAL MICRO GREENS, A LITTLE CITRUS AND SOME SUGAR. THOSE BLACKBERRIES LOOK DELICIOUS. THEY’RE VERY THAT WAS SO I GOT COMMENTS MARKET CLEMENTS. I NEVER KNOW HOW TO SAY IT, RIGHT. BUT THERE’S A MARKET RIGHT BY MY
HOUSE THAT I GET ALL MY PRODUCE OUT. SO IT’S A GOOD ONE AS ICE AND FRESH OF THEIR. YES, YES. SO WHEN YOU’RE GOING TO PUT THIS KIND OF THE CHARLOTTE COUNTY, OKAY. SO WHEN CAPCOM’S AND HE’S SUCH LIKE, I MEAN, YOU’RE PART OF
THE HOW DO DECIDE WHAT YOU GO TO MAKE WHEN YOU COME IN? THIS IS CRAZY. MAYBE HE CAN PULL THIS TOGETHER SO QUICKLY. SO I’VE BEEN I’VE THE FIRST WAS I THINK WAS 2013. SO I’VE DONE SO MANY RECIPES AND I’VE DONE
IT SO IT’S ALWAYS A CHALLENGE. JUST DO SOMETHING. THEY HAVEN’T DONE RIGHT. >> SO WHAT I DO IS I GO TO THE MARKET AT 7.30 I GET MYSELF 20 MINUTES WALK AROUND, GET SOME INSPIRATION, DECIDE WHAT COOK. AND THEN I DRIVE STRAIGHT HERE.
>> SO THERE’S NO PREP AHEAD OF TIME THAT WAY. I DON’T OVERTHINK THIS IS SO THE BLACKBERRY SAYS THE NICE TO CREST LET’S LET’S DO THAT. I MEAN, THAT IS THE SIGN. AND THEY CHEW. AND, YOU KNOW, LIKE I TOLD YOU, I COULD NEVER DO
THAT. >> AND EACH WEEK WE KNOW WHATEVER COMES HERE, YOU COME IN AND YOU MAKE THE MOST INCREDIBLE DISHES. THANK YOU. AS IF YOU HAVE SPENT DAYS PREPPING AND THINKING ABOUT THE RECIPES. SO THIS IS WHAT WE LOVE ABOUT. YOU CAN TO MAKE
THINGS SO DELICIOUS, BUT SIMPLE FOR ANYBODY HOME TO THEM. WARNING CHEF HAS BEEN DOING AS LONG AS I HAVE WAS ALMOST 30 YEARS NOW DONE SO MANY DISHES THAT IT’S IT’S KIND OF LIKE MUSIC, RIGHT? YOU DIFFERENT INGREDIENTS. AND IF
TAKE A SET UP FOR ONE DISH THAT USED TO DO AND NOT DO WAS DOCK. AND THAT’S HOW WE KIND INTEGRATE THINGS AND MOVE THINGS FORWARD. >> IN THE FOOD >> WE’RE BACK IN THE SHOW KITCHEN SHIP KEPT DAYS HERE WE HAVE PAN-SEARED DUCK
BLACKBERRY JAM A LITTLE ON THE MENU TODAY SHOW YOU. KATHY WAS IN THE UP TO DATE. HE DID A GREAT JOB THAT SUSPECT TIME I’VE EVER HAD ON TV BY FAR RAISING A GREAT JOB. THANKS FOR COMING THANKS FOR HAVING
WHAT YOU DO. IT. WE HAVE A PAN SEARED DUCK HERE WITH A BLACKBERRY JAM. SOME FRESH ARUGULA GOT. WE’VE GOT SOME WARM PARENTS HERE. SO STARTER GYM, BECAUSE IT TAKES A LITTLE LONGER. >> JUST A DROP OF OLIVE OIL
THAT JAM HAVE ALL THE LOOKS. OH, YES. AND THE FINISHED PRODUCT TAKE THE APPLES. UPGRADING SMITH APPLES WHICH WE’VE DICE. OKAY. GO RIGHT INTO A MEDIUM PAD. >> THAT’S COOK THOSE DOWN A LITTLE BIT TO GET A LITTLE BROWN, A LITTLE SOFT AND THEY
WANT TO KEEP GOING FOR OUR DOCK. I’VE SCORED HERE, WHICH MEANS WE’RE JUST PUT SOME BITE MARKS IN THE SO IT CAN COOK THROUGH. WE’VE GOT A MEDIUM PAN WITH NO OIL BECAUSE THE DUCK FAT ALWAYS GOT THE JOB FOR. YOU. DON’T WANT THROW
THAT IN A PAIR WITH THE SALT AND PEPPER. LITTLE BIT. WANT TO GET BACK ON WHILE THESE, YOU KNOW, 2 OR 3 MINUTES. AND THEN YOU CONTROL BLACKBERRIES IN THERE SOME OF THE SERVICE FOR THE YEAH, I GOT TO ACTUALLY THE GLAZE IT OR JUST
GETTING EVERYTHING KIND OF SOFT AND MELTED DOWN. AND THEN FOR WHAT WE’RE DOING IS WE’RE ENTERING THE FAT AND TRYING TO MAKE A NICE CHRISTMAS, GETTING ONE SIDE THEY WERE COOKING THAT DOWN AS WELL NIGHTS. AND THEN WE HAVE SOME ARUGULA.
WHICH I’VE JUST TOSS IN OLIVE OIL, A LITTLE BIT OF LEMON JUICE AND SALT AND THAT IT’S KIND OF PEPPERY ON ITS DON’T GET A LOT OF TEMPERATURE. A LITTLE SALT LEMON, OIL, AND IT’S GOING TO GO RIGHT ON TOP
OF THAT SOUNDS GOOD, RIGHT? SO THIS COOK, IT’S BEEN FOR 5 MINUTES. WE’RE GOING TO TAKE IF ARE, JUST GOING GET TASTY OFF THE BOTTOM THAT CONTINUE TO REDUCE. AND THEN WE HAVE BALSAMIC VINEGAR HERE IN JUST A SHOT WASHING UP. WE’RE GOING
SET DOWN AND I HAVE SUGAR HERE. YOU CAN USE TVA. YOU COULD DO AS MUCH OR AS LITTLE AS YOU WANT TO MAKE IT SWEET OR SAVORY. >> AND THAT’S GOING TO BRING IT ALL TOGETHER FIND LIKE OUR FINISHED PRODUCT, WHICH WAS
ENJOYED I MEAN, THIS IS THIS WOULD BE GREAT. JUST FIRST OF ALL, AS IS SUCH TO I THINK THAT WOULD BE POLITICALLY WHAT’S AMAZING ON VENICE AND PORK OUT AND SAY CAN SOME PEOPLE THINK IT’S A LITTLE GAME. ME. IT’S THE LEAST GAVE
ME I THINK OF ALL THE KIND OF GAME ANIMALS GOT IT. BUT EVEN LAMB, ANYTHING THAT HAS THAT KIND OF GAME TO IS SWEET AND SAVORY KIND OF BITE THAT CUTS. A LITTLE AS WE’RE ENTERING OUR FAT, WE KEEP A METAL BOWL OR
CUP CLOSE AND WE WANT TO DUMP OUR DUCK FAT OUT JUST SO YOU DON’T COMPLETELY. >> WELL, IF YOUR KITCHEN WITH A FELLOW OK, BECAUSE IF YOU SEE A COUPLE OF THESE AT A HIGH TEMPERATURE IS GOING TO BE SPLATTER. NO IDEA IF YOU
WANT TO USE THAT DEFENSE FOR SOMETHING YOU COULD. IT’S POTATOES, LIKE ACID SO WELL AS WE’RE ENTERING, WE JUST KIND OF DUMPING IT OFF, AND SO THROUGH THE BACK OF MAGIC OF TELEVISION, WE HAVE OUR FINISH DOCK HERE. >> THEY WERE JUST GOING WEISS
IS TO SOME KNIFE. THANK YOU. THIS IS 40 TABLES MONTH. A NEW PARTNER MINE. I SWITCHED TO LIKE JAPANESE STYLE REGARD. IT’S MUCH LATER AND SINCE I DO TRAVEL THE COUNTRY, THE PRIVATE CHEF, IT’S EASY FOR ME TO THROW THESE IN THE BACK, SO
WE’RE KIND OF SLIGHT SNEEZE, MEDIUM NOT TOO THIN, TOO THICK. YOU DON’T WANT TO BE CHEWING. WE FOUND THAT OUT HERE. LIKE THIS. AND THEN WE’LL TAKE OUR BLACKBERRY JAM. WE HAVE DONE. IT TAKES ABOUT A HALF HOUR TO KIND OF WONDER,
OH, YEAH, IF YOU WANT TO SERVE IT WARM, YOU CAN. IF YOU WANT THROW IN THE FRIDGE, YOU CAN USE OUR FRENCH TOAST. GOT IT’S GOOD FOR WEEKS AND WEEKS AFTER THE FACT THEY WERE JUST GOING TO GO ON EDGE AROUND. SO YOU
GET KIND OF A LITTLE BIT SOME WAYS TO GET THE SHOT EVERYBODY. COURSE, YOU KNOW, LITTLE CHEF LITTLE TOUCH UP A LITTLE BIT WITH SOME MICROGRAMS, BUT THIS IS SUPER SIMPLE. IF YOU WANT GO THROUGH AND DO THAT, LET’S START
RISOTTO POTATOES AND MAKE IT A FULL HEAVY MEAL. YOU CAN WRITE I LIKE IT WITH THE RULING BECAUSE OF YOU GET THE PEPPERY. YOU’VE GOT THE SUITE FROM THE FRUIT. THEN YOU GET THE DOCTOR. OKAY. ONE DUCKS COOKED PERFECTLY. IT SHOULD
TASTE LIKE REAL. JOE. SO THIS ONE YOU A LITTLE. BECAUSE IT ON PUT SIGN THAT WE’RE GOING. WE WOULD FLIP IT HERE. >> LET IT GO FOR ANOTHER MINUTE. AND THEN DEPENDING ON THE TEMPERATURE OF OUR DOCS, SOME PEOPLE LIKE AIRMEDIA.
>> YOU COULD POP IN OVEN FOR A COUPLE WITH A LOW LOW TEMPERATURE AND JUST COULDN’T LET LET IT GO. AND THEN ONCE MOST IMPORTANTLY, ONCE IT’S OUT OF THE OVEN, LET IT REST FOR 2 MINUTES. SO THAT DOESN’T DRY, RIGHT? SO DOESN’T THAT
DOESN’T QUITE KNOW. YOU LOSE ALL THOSE JUICES YOU WANT TO REST ALWAYS RUSSIAN ME AND QUICKLY WHAT YOU GOT GOING ON. I TAKE CHILLING. NO, NO, I WELL, I WAS ABLE LUCKILY ENOUGH TO HAVE SOME TIME OVER THE HOLIDAYS WITH FAMILY THE
NEXT WEEK OR GEARING UP FOR A FREE TRIP SOUTH TO SEATTLE, CHARLESTON, VEGAS, MIAMI. AND THEN WE’RE ALWAYS WORKING NEWPORT MANSION YEAR COMING IN TONIGHT. THANKS FOR HAVING. AND THE SHOULD SOME OF THE HOLE. THAT’S ABOUT 20 MINUTES WHEN YOU COOK EVERYTHING DOWN
AND START TO GET SICK AND THEN LIKE ANYTHING TASTE, IT TAKES LITTLE MORE SUGAR, A LITTLE SALT PEPPER. IF YOU LIKE THE SAVORY AND JUST LET IT COOK DOWN TO THE CONSISTENCY FLAVOR THAT YOU WANT. THAT LOOKS AT GREAT. A POINT JUMP TO SOAK
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