Julia Child’s Famous Duck à l'Orange Tested My Sanity

The video begins with the host expressing their anticipation and slight apprehension about cooking duck à l'orange for the first time, a recipe from Julia Child. They mention having avoided cooking with duck previously but are now motivated to tackle it. The host discusses the process of acquiring a duck, which was ordered online and delivered to their door in New York. They humorously note the discrepancy between the ordered four-pound duck and the actual six-and-a-half-pound bird they received. The preparation starts with making duck stock, which involves removing the lower wings and neck, and figuring out how to do so without diagrams, resorting to a Google search for guidance. The host also describes the process of chopping vegetables and browning them with the duck parts in pork fat, followed by adding beef stock, herbs, and water to create the stock, which is then simmered and skimmed of fat.

The host describes the process of trussing the duck, which involves using a needle and string to sew the duck into shape, ensuring it will hold its form during cooking. They mention the importance of presentation and the traditional way of folding the wings 'akimbo'. The duck is seasoned, both inside the cavity and by pricking the skin to allow the seasoning to penetrate. The host then places the duck in a roasting pan, surrounded by sliced carrots and onions, and notes the absence of butter in the roasting process. They discuss the ideal cooking time for a duck of a specific weight and how they plan to cook the duck to medium-rare, as per French preference. The duck is initially browned at a high temperature before the heat is reduced for further cooking. While the duck roasts, the host continues to skim the fat and discusses the challenges of regulating the oven temperature.

The host focuses on making the orange sauce, which is a crucial component of the dish. They peel oranges carefully to create skinless segments and set them aside. The sauce involves reducing duck stock, cornstarch, port wine, sugar, and red wine vinegar to create a mahogany-colored syrup. The host struggles with achieving the desired mahogany color and ensuring the sauce is clear and lightly thickened, as described in the recipe. They also discuss substituting arrowroot with cornstarch and add the orange peel to the sauce. The sauce is simmered to clear and thicken before the host questions the use of the term 'limpid', which they humorously interpret as a marine mollusk. The sauce is strained to remove clumps and orange peels are reintroduced for a fresh appearance.

After roasting, the host removes the duck from the oven and drains the fat. They deglaze the roasting pan with Madeira wine, scraping up the browned bits at the bottom of the pan. The deglazing liquid is then reduced and combined with the previously prepared orange sauce. The host adds Cointreau for an orange flavor and corrects the sauce with a pinch of lemon juice. The duck is returned to the oven to crisp up the skin. After removing the duck from the oven, the host allows it to rest in a warm place with the oven door ajar. They then proceed to carve the duck, separating the white and dark meat, and serve it with the orange sauce. The host expresses some dissatisfaction with the final result, feeling that the duck may have been overcooked and the sauce more like a gravy than the rich essence they were aiming for.

The host reflects on the entire cooking process, from the initial apprehension to the final outcome. They express disappointment with the final product, feeling that the duck was overcooked and the sauce did not meet expectations. They theorize that the large amount of duck fat may have caused the duck to cook faster than anticipated. The host also discusses the lack of specific temperature guidelines in Julia Child's cookbook and the confusion this caused. They conclude by saying that they would prefer to have the dish made for them by a professional to understand it better. The video ends with a promotion for the host's Patreon, where they offer additional content including Q&A videos and live streams.