[Captioning sponsored by THE CORPORATION FOR PUBLIC BROADCASTING and PUBLIC TELEVISION VIEWERS] HI, JULIA.

WONDERFUL.

GOOD TO SEE YOU.

HI.

WHOO!

WELL, JULIA, TRINA AND I WERE IN BOMBAY JUST ABOUT A WEEK AGO-- BOMBAY, INDIA-- AND WE SAW THESE DUCKS AND THOUGHT OF YOU.

YOU DID?

THAT WAS DUCKY.

IT WAS DUCKY OF US, YES.

AND I SAW THREE OF THEM TOGETHER AND SUDDENLY AN IDEA HIT ME-- THAT WE WOULD DO THE PROGRAM TOGETHER ( imitating Julia ): AND YOU WANTED TO ROAST A FATTED DUCK.

AND I THOUGHT, HOW WILL I DEAL WITH IT?

SO THIS REPRESENTS YOU AT 30% OF CALORIES FROM FAT.

FINE... GOOD.

THIS ONE IS MINE; I'M PRACTICING PREVENTION AT 20%.

AND THIS ONE BELONGS TO MY WIFE, TRINA WHO'S HAD A HEART ATTACK AND IS REVERSING HEART DISEASE.

THAT'S FINE.

SO I THOUGHT WE COULD ALL COOK JUST WHAT WE LOVE TO COOK.

AND YOU'RE GOING TO COOK FOR TRINA WHICH IS WONDERFUL AND I'LL COOK FOR ME AND MY TYPE PEOPLE.

EXACTLY, AND I'LL BE BACK IN A SECOND.

ALL RIGHT, FINE.

( applause ) I THOUGHT IT WOULD BE NEAT IF I ACTUALLY GAVE THIS TO TRINA.

THIS IS MY WIFE, TRINA.

GOD BLESS.

GRAHAM, WE SHOULD DISCUSS OUR MENU.

GOOD-- GO AHEAD.

WE'RE GOING TO START OUT WITH A MEDITERRANEAN FISH SOUP OR A FISH STEW-- A KIND OF A BOUILLABAISSE.

LOVELY.

AND THEN WE'RE GOING TO HAVE A DUCK DISH AND AS EVERYONE KNOWS, DUCK CAN BE VERY FATTY.

AND GRAHAM IS GOING TO DO A NONFAT RECIPE AND I'M GOING TO DO SORT OF A NORMAL RECIPE.

YES.

( laughter ) JUST CALL ME ABNORMAL, THAT'S FINE.

WE'RE GOING TO DO THIS FISH SOUP AND IT'S A BASIC FISH SOUP WHICH IS MEDITERRANEAN STYLE AND WHICH IS ABSOLUTELY GORGEOUS AND IF YOU WANT TO SUBSTITUTE AND THINK OF CHICKEN AND THEN MAKING A LOVELY, FRAGRANT SOUP THAT WAY WELL, THEN JUST YOU CAN GO AHEAD.

THAT'S EXACTLY RIGHT.

PLENTY OF GARLIC.

PLENTY OF GARLIC-- EIGHT CLOVES OF GARLIC.

( audience exclaims ) BUT IT'S ALL COOKED.

JULIA WANTED TO SHOW YOU HOW SHE DEALS WITH GARLIC BECAUSE I'VE ALWAYS GOT MINE PEELED AND READY FOR ME AND SHE SAID THAT'S SO "HOME ECONOMIC."

BUT THIS IS BECAUSE YOU'RE DOING SO MANY SHOWS AT ONCE BUT WHEN YOU'RE AT HOME DOING GARLIC DOES TRINA DO IT FOR YOU?

NEVER!

NEVER.

( laughs ) WELL, I JUST... S-WHAM IT AND THEN I THINK IT'S VERY EASY FOR PEELING AND THIS WE DON'T HAVE TO CHOP.

YOU GET ALL THE PEEL OFF BUT ACTUALLY, THE PEEL GIVES A CERTAIN AMOUNT OF FLAVOR BUT WE'RE NOT GOING TO STRAIN THIS SOUP SO WE WILL HAVE TO HAVE IT PEELED.

ALL RIGHT, GOOD.

WELL, THAT'S THE WAY I DO IT.

THEN I SIMPLY TAKE THIS PREVIOUSLY PEELED ONE... NO-- YOU HAVE TO DO IT FROM THE BEGINNING!

ALL RIGHT-- SAME WAY.

BUT THEN I TAKE THIS THING... YEAH... AND SIMPLY PLACE THIS ON THE TOP LIKE THAT AND JUST BOUNCE IT SO THEN THAT COMES OFF AS WELL.

IT'S SORT OF THE SAME THING.

IT'S SORT OF THE SAME THING, YES.

AND WHAT I THEN DO IS KIND OF THE KARATE CHOP-- HI-YAH!

LIKE THAT, YOU SEE?

THAT'S GREAT.

THEN YOU DON'T HAVE TO CHOP IT.

AND THEN JUST CHOP IT WITH THE EDGE OF THE BLADE THERE.

THEN IT'S ALL READY TO ADD.

THAT'S PERFECT-- GOOD.

NOW, HOW MANY DO WE NEED?

WE'RE GOING TO HAVE EIGHT OF THESE.

OH, YOU'VE GOT SOME THAT ARE ALREADY PEELED.

AND WE'RE GOING TO START TO SAUTE THESE OFF IN A LITTLE GOOD OLIVE OIL.

WE'RE GOING TO DO THE ONIONS FIRST, AREN'T WE?

OKAY, WE'LL DO THEM FIRST.

WE SIMPLY PLACE THE THUMB ON THE BACK THERE AND THEN CURL THE FINGERS UP THERE TAKE THE KNIFE BLADE LIKE THIS... AND THEN RUN ALL THE WAY DOWN LIKE THAT.

THIS IS THE FIRST TIME HE'S EVER DONE IT AND LOOK AT HOW FAST HE GOES.

THAT'S WONDERFUL.

THERE.

HOW MUCH ONION DO WE NEED?

I THINK BOTH SIDES OF THAT ONE, DON'T YOU?

I THINK WE NEED, ALL TOGETHER ABOUT FOUR ONIONS FOR ABOUT THAT SIZE.

THE BIG SECRET OF TELEVISION IS ALWAYS TO NEVER LOOK DOWN.

ALWAYS CHOP WHILST JOKING.

OKAY, NOW... LET YOUR FINGERS FALL AS THEY MAY.

( laughter ) NOW, YOU SEE, YOU'RE DOING THE BACK OF THE KNIFE THERE.

THAT'S WHAT THIS IS FOR.

OKAY, THANK YOU, JULIA.

NOW CAN I PUT THE OLIVE OIL IN?

YES, NOW WE CAN GO.

HOW MUCH OLIVE OIL WOULD YOU LIKE?

I WOULD LIKE... BECAUSE IN MY RECIPE THE OLIVE OIL IS PART OF THE FLAVOR BUT WITH YOURS, YOU WANT TO RESTRICT IT SO WE'LL DO YOUR WAY.

ALL RIGHT, JUST A SMIDGEON FOR ME.

OKAY.

BUT, UM...

SO, IN WE GO WITH FOUR NICE, LARGE ONIONS AND THAT STARTS TO SAUTE FAIRLY QUICKLY OVER A MODERATE HEAT THERE.

THEY'RE JUST BREAKING OUT, THE ONION JUST TO BE ABLE TO SWEAT IT OUT ONCE AGAIN TO GET THE FULL FLAVOR OUT OF THE ONION.

THERE.

WHEN WOULD YOU LIKE TO ADD THE GARLIC?

WELL, I THINK AS SOON AS THEY'VE COOKED A LITTLE.

WE DON'T WANT TO BROWN THE GARLIC, YOU KNOW.

I THINK WE COULD GO IN RIGHT NOW SEEING IT'S ONLY SWEATING.

OKAY, THERE WE ARE, NO SWEAT.

JUST ADD JUST A LITTLE...

THE EIGHT CLOVES, ALL TOGETHER AND STIR IT IN.

THE IMPORTANT ISSUE REALLY IS IF THE GARLIC WENT IN FIRST, IT WOULD HAVE A CHANCE TO SCORCH AND SCORCHED GARLIC HAS A MOST UNPLEASANT SMELL SO, UM...

THERE IT IS.

NOW, STIR IT INTO THE TOP BEGINNING TO RELEASE THOSE NATURAL OILS.

Julia: WE HAVE THE TOMATOES TO CUT UP.

AND FOR THE CORE AND ALL THAT.

WHY DON'T YOU LOOK AT THOSE IF THOSE HAVE SEEDS IN IT, OR DO THEY NOT?

THE CAN OF TOMATOES.

FIRST OF ALL, THE PLUM TOMATO IS USED IN THIS CASE INCLUDING THE JUICE.

IF YOU WANT TO, YOU CAN GO THROUGH THE FINNICKITY BUSINESS OF OPENING THEM UP AND TAKING THE SEEDS OUT.

THIS ONLY IS GOING TO COOK FOR ABOUT 35, 40 MINUTES AND BECAUSE OF THAT THE SEEDS, WHICH COULD BE BITTER IF THEY WERE COOKED LONGER ARE NOT REALLY SO MUCH OF A PROBLEM.

SO, UM, THEY'RE GOING TO BE PUT IN WHOLE THAT WAY AND AGAIN, THIS IS WHY I LIKE THIS THING BECAUSE IT DOESN'T RIP UP THE BOTTOM OF THE PAN AND YOU CAN ACTUALLY CUT THINGS IN THE DISH ITSELF SO WE'RE CUTTING THE TOMATO UP SO THAT IT CAN BE SPREAD OUT AND WHAT JULIA'S DOING IS REMOVING THE CORE BUT NOT THE SKIN FROM THIS.

WELL, HERE ARE THE OTHER TOMATOES.

SO THERE'S THREE NICE, RICH TOMATOES.

AGAIN, THIS FOR COLOR AS WELL AS THE DIFFERENTIAL BETWEEN THE FLAVORS-- CANNED TOMATO AND FRESH.

Julia: WHAT HERBALS DO WE WANT IN THIS?

OKAY, HERBS.

ALWAYS HAVE TO HAVE A BAY LEAF.

YES.

AND THIS IS USUALLY IMPORTED BAY LEAF OR IS IT CALLED LAURUS... NOBILIS.

YEAH, OKAY.

SO WE HAVE TWO LAURUS NOBILIS.

THEN WE HAVE TO HAVE...

SOME FENNEL.

FENNEL-- HOW MUCH?

UM, I WOULD SAY... ABOUT THAT, DO YOU THINK?

ABOUT A GOOD TABLESPOON.

THAT'S ABOUT A TEASPOON.

IT LOOKS LIKE ABOUT A TABLESPOON.

WELL, ANYWAY, A GOODLY AMOUNT.

GOOD-- FINE.

NOW, THIS IS GRATED ORANGE PEEL.

ISN'T THAT FUN?

GRATED ORANGE PEEL.

I CALL THIS "HOME EC-Y"-- THAT WE OUGHT TO GRATE IT.

I THINK THERE'S SOME THAT CAN BE GRATED IN.

DOES THAT SMELL GOOD?

OH, THAT'S LOVELY!

IT WAS FRESHLY DONE.

THAT'S NICE; SMELL IT.

OH, NICELY DONE.

OKAY, AND THEN HERE ARE THE SAFFRON.

THAT'S TERRIBLY EXPENSIVE.

IS THAT GOING TO BE ENOUGH?

OR IS IT TOO MUCH?

OH, ALMOST.

WON'T THAT BE BEAUTIFUL?

SOME PEOPLE PUT IT IN LIQUID FIRST.

I NEVER DO, DO YOU?

NO, I JUST PUT IT IN THIS WAY.

SOME PEOPLE ARE FUSSIER THAN OTHERS.

( laughter ) OKAY, WE HAVE SOME FRESH THYME IN HERE.

YES.

GOOD HUNK OF FRESH THYME.

AND SOME PEPPERCORNS YOU'D LIKE TO ADD.

CAN I ADD THOSE NOW AS THE STOCK WAS TOO LONG?

BUT THIS IS ALL RIGHT NOW.

YES, YES, ALL RIGHT.

SO JUST A HALF A DOZEN BLACK PEPPERCORNS AND A HALF A DOZEN OF THE GREEN ONES.

FOR NO APPARENT REASON AT ALL EXCEPT JUST TO MAKE LIFE COMPLICATED.

REMEMBER WHEN EVERYONE HAD GREEN PEPPERCORNS?

NOW YOU CAN'T FIND THEM.

WELL, THEY'RE ALL MIXED UP TOGETHER.

YOU THINK THAT'S IT?

YES, I THINK THAT'S IT.

AND I THINK COOKING THE TOMATOES A LITTLE BIT BY THEMSELVES BUT WE WILL SAY THAT THESE HAVE NOW COOKED ABOUT TEN MINUTES AND THEY HAVE RENDERED THEIR JUICES AND NOW WE CAN PUT IN THE STOCK.

WONDERFUL-- AND LOOK AT THAT, PLEASE, WILL YOU?

JUST IMAGINE THOSE FLAVORS MINGLING TOGETHER.

I DON'T SMELL ANYTHING YET.

IT DOES SMELL WONDERFUL.

ARE YOU GOING TO POUR OR SHALL I?

YOU DO.

IF YOU DON'T HAVE FISH STOCK YOU CAN PERFECTLY WELL USE A LIGHT CHICKEN STOCK.

OR EVEN A LIGHT CANNED STOCK BECAUSE THERE'S SO MUCH STUFF IN HERE ANYWAY NO ONE WOULD EVER KNOW IT WEREN'T YOUR OWN.

AND IF YOU HAPPEN TO HAVE A WHOLE FRESH FISH THAT YOU WANT TO MAKE THEN YOU'RE GOING TO HAVE THE BONES BEHIND.

IT'S VERY HARD TO GET FISH BONES NOW.

WELL, YOU LIVE UP IN THE PACIFIC NORTHWEST.

YOU CAN PROBABLY... OH, LOVE IT, YES.

BUT EVEN IN BOSTON, WHERE WE GO IT'S HARD TO FIND A WHOLE FISH UNLESS YOU ORDER IT.

SO DO WE NEED A LITTLE SALT?

YES, JUST A BIT OF SALT.

I DON'T TH... UM... THAT'S ENOUGH FOR ME.

OKAY.

AND A LITTLE MORE FOR JULIA.

NO, THAT'S FINE.

AND I THINK WE'RE GOING TO NEED SOME WATER, TOO BECAUSE IT'S NOT VERY MUCH.

AND ABOUT THE SAME QUANTITY OR... YEAH, WELL, LET'S FILL IT UP.

OKAY.

SAY WHEN AFTER A WHILE.

I THINK THAT'S FINE-- GOOD.

NOW WE'LL LET THAT SIMMER AWAY AND THEN WE'LL START OUR DESSERT.

NOW COMES THE BREAD-AND-BUTTER PUDDING OR THE BREAD- WITHOUT-BUTTER PUDDING FOR ME.

WE'RE GOING TO DO A "HIS AND HERS."

GO AHEAD.

WELL, MINE IS A CINNAMON TOAST FLAN, AS I CALL IT RATHER THAN A PUD.

ALL RIGHT.

AND SO I'M GOING TO...

I'M GOING TO GET THE CRUST OFF THE BREAD.

YOU KNOW HOW WONDERFUL THIS IS ON A HOT DAY WHEN IT'S SERVED COLD OR A COLD DAY WHEN IT'S SERVED HOT-- THIS LOVELY MELTING, SPONGY, MARVELOUS FLAVOR OF BREAD SOAKING UP THE MILK.

SOMEHOW THIS TYPE OF BREAD PUDDING...

IT'S NOT THAT, IT'S KIND OF BREAD SOUP.

THERE OUGHT TO BE A BETTER NAME.

OH, I DON'T KNOW.

IT'S SO RUDIMENTARY.

IT'S SO EARTHY AND "IN FROM THE FARM."

I DON'T HAVE GOOD CHILDHOOD RECOLLECTIONS OF BREAD PUDDING.

YOU DON'T?

NO.

I'M SO SORRY ABOUT THAT.

HAVE YOU SEEN ANYBODY ABOUT IT?

MAYBE I SHOULD.

I CAN SEE YOU LYING DOWN THERE ON THE LEATHER COUCH TALKING ABOUT BREAD PUDDING.

WELL, I'M GOING TO HAVE TO TOAST MY BREAD WITH BUTTER AND CINNAMON AND SUGAR.

JULIA IS NOW BUTTERING THE BREAD.

IT'S AN OLD- FASHIONED TECHNIQUE AND YOU SHOULD WATCH THIS.

THE WAY THAT SHE LIKES TO DO THIS IS RATHER LIKE ITALIAN STUCCO.

( laughter ) IT IS.

ISN'T IT?

BECAUSE WE HAVE TO USE YOUR NO-FAT MILK SO WE GOT TO GET SOME OF THE GOOD STUFF IN SOMEHOW.

( laughter ) LOW-FAT MILK.

I WENT FROM A SKIM MILK TO A 2%.

I'LL JUST ADD MORE BUTTER IF YOU WANT TO USE... ( laughter ) NO, EVEN WITH THE 2% THIS DESSERT ON THIS SIDE OF MY SIDE COMES OUT AT SEVEN PERCENT IN TERMS OF CALORIES FROM FAT.

I WOULD LIKE TO ADD, TOO THAT IN MY... OUR THEORY, THE A.I.W.F.

OF MODERATION, SMALL HELPINGS AND NO MORE THAN 30% FAT I WOULD NOT SERVE THIS BECAUSE THIS IS RATHER HIGH FAT CONTENT.

I WOULDN'T SERVE THIS DESSERT WITH ANYTHING ELSE THAT WAS HIGH FAT IN THE MEAL.

NO, NO, OF COURSE NOT AND THAT'S PERFECTLY RIGHT.

I UNDERSTAND THAT.

OF COURSE.

NOW...

I THINK THAT COULD GO THAT WAY.

THE MAIN THING IS NOT BURNING THE TOAST SO NOW YOU GO AHEAD WITH YOURS.

ALL RIGHT, WELL, MINE'S DONE.

SO THIS IS WHOLE WHEAT, JULIA'S IS WHITE AND WE'VE JUST CUT THAT DOWN AND IT HAS NO CINNAMON ON IT.

IT IS SUSPICIOUSLY LACKING IN ALL THOSE THINGS.

AND OVER HERE BECAUSE THIS IS THE WAY...

WHENEVER YOU TAKE OUT THINGS THERE SHOULD BE PUT BACK INTO SOMETHING AROMAS AND COLORS AND TEXTURES.

SO HERE WE'RE TAKING HALF A CUP OF DRIED CRANBERRIES AND ORANGE-- THAT'S A FIRST START AS A LITTLE BIT DIFFERENT THAN THE WAY THAT ONE WOULD NORMALLY MAKE A BREAD-AND-BUTTER PUDDING OF THIS NATURE AND THEN, TAKING THESE SLICES OF WHOLE WHEAT AND JUST OVERLAPPING THOSE IN THE PAN LIKE THAT AND PUTTING MORE OF THE CRANBERRIES AND MORE OF THE ORANGE THROUGH THE WHOLE THING.

AND ALTHOUGH THAT LOOKS A LOT IT REALLY HAS A MARVELOUS FLAVOR AND AS I TOLD YOU BEFORE IT'S ABOUT 250 CALORIES IN A PORTION SIZE AND VERY LOW IN FAT, AS IT TURNS OUT TO BE.

OKAY.

IT LOOKS NICE, I THINK.

SORT OF LOOKS ALL RIGHT SO FAR BUT IT'LL LOOK BETTER IN A MOMENT.

UM... ARE YOU NEARLY READY, JULIA?

WELL, I'LL PUT MY... OH, GOOD-- THAT'S WHEN IT'S TOASTED.

WELL, THAT DIDN'T TOAST VERY WELL.

THIS IS TOASTED.

ALL RIGHT.

PUT ALL THE CRUMBS IN AS WELL.

WE'VE GOT AN INTRIGUING CUSTARD HERE.

WE'RE GOING TO SHARE THE CUSTARD.

WE'RE GOING TO SHARE THE FIRST PART OF IT.

AND WHAT WE'RE GOING TO DO HERE IS TO TAKE 2% MILK AND THAT'S 1½½ CUPS OF 2% 1½½ CUPS OF SKIMMED, EVAPORATED SKIM MILK.

THAT'S INTERESTING.

WHY DO YOU USE THE SKIM MILK?

THAT'S INTERESTING.

WHY DO I DO THAT?

THERE'S MORE OF A TEXTURAL QUALITY THING TO IT.

IT'S A...

IT'S FOR THE MOUTH FEEL MORE.

AND THEN, INTO THIS WE'RE GOING TO PUT THE ZEST OF A WHOLE ORANGE, OKAY?

NOW, WE'VE TAKEN THAT WHOLE ORANGE AND CUT IT UP AS QUARTERS, PIECES INSIDE.

AND NOW, TAKING THE ZEST OFF THE OUTSIDE PUT THAT DOWN INTO THE MILK, THERE.

AND THEN I HAVE SOME ROSEMARY HERE AND BRUISING THE ROSEMARY WITH THE BACK OF A FORK... THAT'S INTERESTING.

PARDON?

THAT'S INTERESTING PUTTING IN SOMETHING LIKE ROSEMARY BECAUSE YOU USUALLY DON'T THINK OF THAT IN A DESSERT.

NO, BUT AS AN INFUSION HERE SO WE'RE MAKING...

IT LOOKS CONSIDERABLE IN TERMS OF THE QUANTITY OF IT.

ALL RIGHT, SO THIS SIMMERS.

THIS IS AN INFUSION NOW AND WE'D PROBABLY LEAVE THAT FOR THE BEST PART OF HALF AN HOUR.

JUST TO VERY SIMPLY SEASON SO THAT IT ALL BECOMES, YOU KNOW... AND THEN WE'RE GOING TO STRAIN THAT.

SO WE'LL SAY THAT TIME PASSES.

ACTUALLY, YOU HAVE BEEN HYPNOTIZED.

THIS HAS ACTUALLY BEEN 30 MINUTES NOW AND I THINK IT SHOULD BE TOTALLY INFUSED.

WAKE UP!

( laughter ) GOOD HEAVENS!

IT'S 30 MINUTES.

THE SMELL OF THAT, JULIA.

ISN'T IT MARVELOUS WHAT 30 MINUTES DOES?

IT'S DIVINE, YES.

MMM.

MMM.

MMM.

LIKE I'M SMELLING IT NEXT TO...

I KNOW.

YES, YOU CAN'T SMELL A THING WITH THE FISH SOUP THERE.

OH, IT'S LOVELY.

ALL RIGHT, SO THERE WOULD BE OUR CUSTARD ALL OF THAT STRAINED AND OUT OF THE WAY AND JUST A QUARTER OF A TEASPOONFUL OF VANILLA.

THAT WAS EXACTLY IT.

OH, THANK YOU.

GOING TO PUT A QUARTER TEASPOON OF CARDAMOM.

THAT WILL BE DELICIOUS.

THERE'S THE BASIC CUSTARD TO START WITH.

WE HAVE TO SEPARATE IT IN TWO BOWLS HERE.

SO WE'VE GOT THE SAME BASIC MIX AND WE'RE GOING TO SPLIT THAT INTO EXACTLY HALF.

HOW'S THAT?

THAT'S FINE.

OKAY.

NOW, YOU'RE GOING TO PUT IN AN EGG SUBSTITUTE.

YES, WHICH IS REALLY EGG.

IT'S JUST EGG WHITES WITH A LITTLE ANNATTO COLORING AND MAYBE JUST A TOUCH OF SEAWEED.

WHY?

SEAWEED?

YOU WERE TALKING SO MUCH THAT WE FORGOT TO PUT THE SUGAR IN.

OH.

( laughter and applause ) IT'S YOUR FAULT.

BUT LUCKILY, THIS IS STILL WARM SO EACH HAVE 1/4 CUP OF SUGAR AND THEN WE HAVE TO STIR IT SO IT WILL DEFINITELY DISSOLVE.

WONDERFUL.

THANK YOU, JULIA.

WELL, YOU'RE WELCOME.

WHAT WOULD WE DO WITHOUT YOU?

FINE.

GOOD.

( laughter ) BUT ONCE WE GET THE EGGS THEN WE HAVE TO BE VERY CAREFUL NOT TO MAKE IT BUBBLY, DON'T WE?

EXACTLY, YES.

YOU ASKED ME ABOUT THIS SO THIS ANNATTO COLORING IS A LITTLE BIT OF CARRAGEENAN WHICH COMES FROM THE SEAWEED THEN THERE'S ALSO THE EGG WHITES.

SO WE'RE VIRTUALLY DEALING WITH THE SAME THING.

IT'S 99% EGG.

EXCEPT FOR THE SEAWEED.

EXCEPT... ( laughter ) SEAWEED'S NOT BAD.

NOW, IF THERE WAS BIG, UGLY FLECKS OF KELP IN IT YOU KNOW, I COULD UNDERSTAND.

LOOK AT THOSE, OOH!

THIS IS ACTUAL EGG... WITH EGG YOLK.

WE'VE SIMPLY STIRRED THAT UP TOGETHER AND OF COURSE THE CUSTARD DOES ITS MAIN THING IN THE OVEN, ANYWAY.

SO HERE IS THE MIX AND... THAT IS POURED INTO THE TOP AND WILL SOAK UP INTO THE TOAST AS IT GOES.

JULIA, YOU NORMALLY POUR IN HALF OF THIS AND THEN GET THAT SET AND THEN...

I LET IT WAIT SO IT'LL ABSORB A LITTLE BIT.

YES, RIGHT, IN ORDER TO BE ABLE TO SORT OF COME TO THE SURFACE AND BEGIN TO EXPAND.

WHAT DO YOU DO?

DO YOU POUR YOURS ALL IN AT ONCE?

I'M JUST PUSHING IT IN.

SAME SORT OF PRINCIPLE.

YOU POURED IT IN ALL AT ONCE BECAUSE YOU WANT THE...

THE TOAST TO SOFTEN UP.

YEAH.

OKAY.

ALL RIGHT.

I THINK YOUR POINT IS TREMENDOUSLY IMPORTANT THAT IF YOU TAKE SOMETHING OUT YOU'LL HAVE TO PUT SOMETHING IN BECAUSE AS YOU SAID THE FAT CARRIES THE FLAVOR AND YOU'VE TAKEN OUT THE FAT.

YES, EXACTLY.

SO, THEY GO...

SO WHAT DO YOU HAVE?

YOU HAVE SOMETHING THIN AND TASTELESS AND IT'S REALLY DISAPPOINTING.

SO WHEN YOU SIT DOWN TO THIS IT SHOULD BE SOMETHING NEW.

YOU SHOULD SAY "BUT I DON'T NORMALLY EXPECT TO HAVE THAT WAFT OF ROSEMARY THERE."

MM-HMM, BUT THAT'S TERRIBLY IMPORTANT BECAUSE YOU CAN MAKE DELICIOUS FOOD IF YOU KNOW WHAT YOU'RE DOING.

THERE, NOW IT'S READY TO BE COOKED.

BUT IT CAN SIT, CAN'T IT?

MINE CAN SIT FOR A LONG TIME BEFORE YOU BAKE IT.

THIS IS GOING TO BAKE IN THE OVEN AND IT HAS TO BAKE IN A PAN OF VERY HOT WATER.

RIGHT.

FOR... ABOUT ONE HOUR.

YEAH, 350.

VERY, VERY SLOWLY AT 350.

HOW'S THAT?

THAT LOOKS LOVELY.

GOOD.

IF YOU'RE A LITTLE BIT NERVOUS ABOUT THIS YOU CAN ALWAYS PULL OUT THE RUNG OF THE OVEN AND THEN FILL THIS ACTUALLY WHEN YOU'RE...

IN THE OVEN ITSELF.

I THINK THAT'S A BETTER IDEA THAN THE WAY WE'RE DOING IT.

BECAUSE YOU DON'T WANT...

IT JUST OCCURRED TO ME AS I WAS DOING IT.

UM...

SO, NOW WE'LL TAKE THIS BOILING HOT WATER HERE... ( laughter ) WATCH IT, JULIA.

I'LL LET YOU DO BOTH OF THEM.

ALL RIGHT, FINE.

AND I'LL CLOSE THE OVEN DOOR.

HOW'S THAT FOR DIVISION OF LABOR?

MAKE SURE I'VE GOT MY ARMS OUT FIRST.

OKAY.

THERE.

NOW, I SUPPOSE WE HAVE A TIMER.

YES, THAT'S OKAY.

350 DEGREES, ONE HOUR.

NOW, WE'RE GOING TO HAVE A SHORT BREAK AND THEN WE'LL GET TO EVERYTHING ELSE.

GRAHAM AND I WILL BE RIGHT BACK IN JUST A MOMENT WITH OUR DUCK BUT WHILE WE TAKE THIS BREAK YOU HAVE A CHANCE TO GO TO YOUR PHONE AND PLEDGE YOUR SUPPORT TO THIS STATION.

THEY REALLY NEED YOUR MONEY, DON'T THEY, GRAHAM?

ABSOLUTELY, JULIA.

AND NOW MORE THAN EVER, ACTUALLY PUBLIC TELEVISION NEEDS OUR SUPPORT.

SO CALL THAT NUMBER ON YOUR SCREEN TO KEEP THIS STATION COOKING.

WE'LL BE RIGHT BACK.

I THINK THE INTERESTING THING ABOUT OUR DUCKS AND THESE DUCKS COME FROM A DUCK FARMER AND THESE ARE ALL WHITE PEKING DUCKS AND THEY'RE ABOUT 5½½ POUNDS AND REALLY, IF YOU TRY AND ROAST THEM TO GET A BROWN SKIN YOU'LL GET AN OVERDONE BREAST...

YES, ISN'T THAT TRUE?

THE LEGS AND THE BREAST COOK AT A DIFFERENT...

RIGHT, SO WE DISMEMBER IT.

SO GRAHAM IS GOING TO DO THE BREASTS AND I'LL DO THE LEGS.

YES, YES, I ASKED HER FOR HER BREAST AND SHE VERY KINDLY AGREED AND WE SAID WE MIGHT AS WELL GET THAT OVER QUICKLY BECAUSE WE'RE GOING TO GET INTO TROUBLE WITH IT AND JULIA'S DEALING WITH THE LEG AND I'M GOING TO DEAL WITH THE BREAST... YOU'LL SHOW US HOW TO GET THE BREAST OFF... AND JULIA'S GOING TO SHOW YOU HOW TO GET THE LEG OFF.

BUT HE LIKES IT ON THE WHOLE DUCK AND I'M GOING TO TURN THIS KITCHEN TREASURE INTO A BEAUTIFUL STOCK.

SO IT HAS TO BE CHOPPED UP.

GOOD, FINE.

NOW, YOU'RE GOING TO DO THE BREAST.

FINE, YES.

( laughter ) HOW DO YOU FOLLOW AN ACT LIKE THAT?

UM...

THIS IS MUCH THE SAME AS OPEN HEART SURGERY JUST ONE... FEEL THE BACKBONE RUN THE KNIFE BLADE AROUND THERE LIKE THAT AND THEN, HOLDING A KNIFE-- ESPECIALLY IF YOU CAN GET A NICE BONING KNIFE LIKE THIS WHICH IS SLIGHTLY FLEXIBLE-- AND FEEL DOWN UNTIL YOU GET TO THE PLACE WHERE THE WISHBONE IS CENTERED AND RUN THE KNIFE BLADE AROUND THERE.

SO, THEN, HOW'S THIS, JULIA?

IT'S LOOKING LOVELY.

OH, GOOD.

IT'S THAT LOVELY, DARK FLESH.

I THINK IT... ALSO YOU SAID THE TRICK IS ALWAYS CUT AGAINST THE BONE AND THEN YOU WON'T BE LOOSING THE NICE FLESH.

EXACTLY, AND THEN WHIP IT THROUGH LIKE THAT AND THE BEST IS OFF IN A TRICE.

I SEE NO POINT IN PAYING A PREMIUM OF ABOUT 35% TO HAVE SOMEONE CUT IT OFF FOR YOU.

NO.

THEN YOU LOSE THE WHOLE BENEFIT OF THE CARCASS FOR STOCK AND ALL THAT.

SO, ONE BREAST.

I'LL DO MY TECHNIQUE FOR LEGS WHILE YOU CUT, AND SO YOU GIVE ME A LEG.

GO AHEAD.

ARE YOU GOING TO DO THAT ONE?

YES, WELL, YOU CAN... ALL RIGHT.

YOU HAVE NUGGETS OF MEAT THAT ARE UP AGAINST THE BACKBONE HERE ON EITHER SIDE SO YOU WANT TO BE SURE THAT YOU GET THEM.

SO LIFT THE LEG UP TO EXPOSE THE KNEE AND THEN CUT AROUND AND BE SURE THAT YOU GET UP AT THE CARCASS.

YOU HAVE THAT NICE NUGGET OF MEAT.

BEAUTIFUL PIECE.

IT'S REALLY EASIER ON A WHOLE DUCK THAN ON THIS HALF ONE.

WE WERE IN HONG KONG THE OTHER DAY AND HAD THE PEKING DUCK AT A VERY SWANK RESTAURANT AND THEY HAD THIS BEAUTIFUL, LARGE, PLUMP PEKING DUCK AND THEY CARVED ESPECIALLY FROM THAT PLACE THERE ON THAT LITTLE OYSTER CUT AND HE SAID-- HIS EYES TWINKLED AS HE SLICED THROUGH THE FAT AND THE FAT SPURTED FROM UNDERNEATH, JULIA.

MMM.

I KNEW I COULD GET HER.

( laughter ) AND THEN, WITH THE LITTLE PANCAKES IT'S SUCH A DELICIOUS... AND THEN YOU... TO GET... YOU HAVE TO GET THE... YOU HAVE TO BREAK OPEN THE BALL JOINT.

IT'S REALLY MUCH EASIER ON A WHOLE DUCK THAN ON A DUCK PIECE.

SHALL I GET THE OTHER ONE?

BUT THERE'S YOUR... WELL, DID YOU GET THE... YOU'RE SUPPOSED TO GIVE ME THAT LEG.

OH, YOU WANT ANOTHER LEG.

YOU'RE SUPPOSED TO DO THAT WHILE I DO THIS.

FINE.

TWO LEGS, AFTER ALL, ARE BETTER THAN ONE.

SO I'LL CUT A BREAST OFF OF HERE FOR YOU.

I WANT ALL THE SKIN BECAUSE WE'LL MAKE CRACKLINGS OUT OF THAT.

YOU NEED ALL THE SKIN TO RENDER THE FAT OUT.

I'M GOING TO LET YOU DO THE WHOLE THING BECAUSE THIS IS TOO DIFFICULT FOR ME.

( laughter ) IT'S FAMOUS.

IT'S THE JULIA CHILD LOOK.

( laughter ) NO, WE HAVE TO... GRAHAM, WE HAVE TO CHOP THAT UP FOR OUR STOCK.

THAT'S TRUE.

THAT'S EXACTLY RIGHT.

Julia: FINE.

YOU CHOP THE CARCASS AND I'LL PEEL THE SKIN.

THAT'S WONDERFUL.

YOU HARDLY FLINCHED.

THAT SHOWS ENORMOUS TRUST, IF I MAY SAY.

SO WHAT WE'RE DOING HERE IS JUST SIMPLY TAKING THE CARCASS WHICH WE WOULDN'T HAVE HAD IF YOU'D BOUGHT THE PIECES JUST ONE AT A TIME.

ALWAYS, WHEN USING THE THING REMOVE YOUR FINGERS JUST AFTER YOU'VE STEADIED YOUR AIM.

THAT'S NOT PART OF THE RECIPE.

( laughter ) I WANT YOU TO LOOK AT THE FAT HERE.

PEOPLE ARE OFTEN SAYING THAT THE LEG MEAT IS SO FATTY.

THERE'S USUALLY JUST A PIECE OF FAT ALONG THE EDGE THERE.

YOU JUST CARVE, TAKE THAT OFF.

CAN I DROP THESE PIECES IN THERE?

YOU MAY.

GOOD, THANK YOU.

WE'VE GOT ONE PAN ON THE HEAT HERE AND THAT'S ON QUITE HIGH.

THERE'S A LITTLE BIT OF DUCK FAT HERE AND SINCE WE'VE GOT THIS MACHINE TO STRAIN ALL THE FAT OFF AT THE VERY END YOU CAN USE AS MUCH OF THE DUCK FAT AND FLAVORS AS POSSIBLE IN ORDER TO BE ABLE TO GET THE MAXIMUM AMOUNT OUT OF THE CARCASS ITSELF.

SO JUST A LITTLE BIT OF DUCK FAT IN THE BOTTOM.

IT DOES SMELL GOOD.

YOU CAN BUY DUCK IN PIECES NOW.

I KNOW THE GENTLEMAN WHO BROUGHT US THESE DUCKS HE SAID THAT THEY SELL AN AWFUL LOT OF DUCK BREASTS AND THEN YOU CAN BUY THE LEGS SEPARATELY WHICH ARE PROBABLY CHEAPER, TOO.

BUT I DON'T LIKE BUYING DUCK IN PIECES.

I LIKE THE CARCASS SO I CAN MAKE MY STOCK.

EXACTLY...

WONDERFUL.

AND NICE AND BROWN... UM, DID WE EVER GET THAT BROWN THERE?

I'VE GOT EVERY PIECE HERE.

LOADS OF FAT ON THIS ONE.

IT'S ALL GOING TO RENDER OUT A BIT AS IT'S COMING DOWN.

I WOULD LIKE TO TAKE FOR THE DISH THAT I HAVE, JULIA I WOULD LOVE TO BE ABLE TO TAKE... AND LEAVE THE FAT ON AND TAKE IT OFF A LITTLE BIT LATER.

AS LONG AS YOU CAN GIVE ME THESE BITS OF SKIN.

I CAN GIVE YOU LITTLE BITS OF FAT HERE.

THE REASON IS BECAUSE I LIKE TO-- WITH BOTH CHICKEN BREAST AND ALSO DUCK BREAST-- I LIKE TO HAVE THAT BARRIER OF THE FAT OVER THE TOP SO THAT THE MOISTURE, WHICH IS...

THIS MUSCLE IS 70% MOISTURE, OBVIOUSLY-- AND AS IT HITS THE PAN, AS WE SAUTE THAT THEN THE MOISTURE DOESN'T ALL BOIL OFF AND THEN BECOME DRY AND STRINGY.

IN EVERY CASE-- I THINK IT'S UNFORTUNATE WE'VE GOT THIS NAKED-BREAST SYNDROME IN THE SUPERMARKETS NOW.

YOU PAY EXTRA PRICE TO HAVE FAT-FREE BREASTS.

WELL, I THINK IT'S A MISTAKE BECAUSE YOU CAN'T REALLY COOK IT WELL.

SO SKIN ON LIKE THAT AND THAT ONE IS GOING TO KEEP THAT AND THEN WE CAN TAKE THE SKIN OFF JUST BEFORE WE SERVE IT.

I THINK THE PROBLEM IS PEOPLE ARE SO DEATHLY AFRAID OF FAT NOW THAT THEY DON'T USE THEIR HEADS ABOUT WHAT'S GOING ON.

BUT, YOU KNOW, WITH THE DUCKS THAT WE'VE HAD I THINK THAT'S SO TRUE-- IF YOU ARE NOT AT RISK YOU SHOULDN'T BE AFRAID OF IT.

IT SEEMS A SHAME IN OUR CULTURE THAT THERE ARE PEOPLE WHO DO NEED TO WATCH IT AND THEN THEY COULD WATCH IT BUT NOT ALL OF US NEED TO WATCH IT.

AS WE SAY IN THE AMERICAN INSTITUTE OF WINE AND FOOD MODERATION IN ALL THINGS.

SMALL HELPINGS-- I THINK THAT'S ONE OF THE MOST IMPORTANT THINGS.

YES, I HEARD YOU LAST YEAR ON THAT ONE, JULIA.

AND A GREAT VARIETY OF FOOD-- IN OTHER WORDS YOU'RE NOT EATING A TUNA FISH SANDWICH FOR LUNCH EVERY DAY NICE AS THAT MAY BE.

AND THEN MODERATE EXERCISE AND WEIGHT WATCHING AND HAVE A GOOD TIME, ENJOY THE PLEASURES OF THE TABLE.

AND IT'S VERY HARD TO GET PEOPLE TO AGREE TO USE THEIR HEADS ABOUT THINGS.

EXACTLY.

AND YOU KNOW THE THING THAT JULIA AND I ARE MOST FOND ABOUT APART FROM EACH OTHER, IS FOOD AND, UM... AND WHAT WE WANT TO DO IS TO PRESERVE THE QUALITY OF THE FOOD ITSELF SO THAT IT'S A WONDERFUL EXPERIENCE.

IF YOU HAVE TO EAT AT A LOWER FAT LIKE MY WIFE TRINA DOES THEN IT MUST BE AS CREATIVE AS POSSIBLE AND USE EVERY LITTLE BIT.

THIS IS WHY THE STOCK IDEA IS SUCH A WONDERFUL ONE HERE BECAUSE IT JUST ADDS SO MUCH FLAVOR.

WELL, TRINA IS LUCKY TO BE MARRIED TO A VERY, VERY GOOD COOK.

SO I THINK THAT MAKES A LOT OF DIFFERENCE.

WHAT I'M DOING HERE IS I'M CUTTING THE FAT INTO STRIPS AND WE'RE GOING TO RENDER IT INTO CRACKLINGS WHICH WILL GIVE YOU A VERY NICE COOKING FAT.

HERE ARE YOUR CRACKLINGS.

AND YOU PUT ALL THESE PIECES...

I'LL TAKE THE CRACKLINGS...

OKAY.

YOU PUT THEM ALL INTO A LITTLE FRYING PAN AND COOK THEM VERY, VERY SLOWLY.

I'LL TAKE THEM BACK AGAIN.

OKAY.

COOK THEM VERY, VERY SLOWLY UNTIL THEY HAVE NICELY BROWNED AND THEN YOU STRAIN OFF ALL YOUR FAT... AND THEN YOU BLOT IT ALL UP IN PAPER TOWELS.

AND THEN USE THE TOWEL AS A FIRE LIGHTER.

( laughter ) WHICH YOU COULD.

YES.

I THINK WE'LL DO ANOTHER... ANOTHER BLOTTING UP.

ANOTHER BLOTTING UP, OKAY.

THEN WE'RE GOING TO FLAVOR THEM AND THEN WE'RE GOING TO PASS THEM AROUND FOR EVERYONE CAN EAT A QUARTER PIECE.

HOW'S THAT?

THEY'RE VERY NICE AS LITTLE COCKTAIL SNACKS OR ON A SALAD OR SOMETHING LIKE THAT.

A LITTLE SALT.

A LITTLE SALT ON THE FAT.

A LITTLE ALLSPICE.

( laughter ) NOW, HOW ARE OUR VEGETABLES DOING?

WELL, I THINK THEY'RE DOING FINE.

CAN I ADD THESE BEFORE THEY BROWN AGAIN?

YES, THEY'RE PERFECT.

AREN'T THEY NICE?

THEY LOOK JUST PERFECT.

THIS YOU... ALL OUR FRIENDS HERE KNOW THIS BUT WHAT'S HAPPENED HERE IS THE NATURAL VOLATILE OILS OF THESE VEGETABLES HAVE JUST BROKEN OUT-- "SWEATING," IT'S CALLED-- LITTLE PEARLS OF ENERGY COMING OUT OF THAT FOOD.

WONDERFUL FLAVORS.

AND NOW WITH THE DUCK WHICH IS NICELY BROWNED HERE-- THIS IS DONE BEFOREHAND BECAUSE THIS HAS TO BE SO HOT TO GET THE BROWNING TAKING PLACE THAT WE WOULD RUIN THE VEGETABLES.

SO VEGETABLES ON THE SURFACE.

THERE.

AND THE SMELL IS ABSOLUTELY... CAN YOU SMELL IT?

( crowd murmuring ) NO, SERIOUSLY, ALL THE WAY BACK?

ISN'T THAT AMAZING?

JUST... JUST THINK OF THAT.

HAVE A LITTLE TASTE OF THESE.

THESE GOT A LITTLE BIT BURNED.

( laughs ) JUST... JUST A... ARE THEY?

DO YOU THINK I CAN HAVE ONE?

WELL, YES, YOU CAN HAVE 20%.

OH!

HOW WAS THAT?

IS THAT PRETTY GOOD?

REMINDS ME OF YEARS AGO.

THAT'S GOING TO DO UNTIL JUNE.

MM!

SO WE CAN PASS THAT AROUND.

JULIA, DARLING TELL US ABOUT WHAT YOU FEEL ABOUT WATER OR CHICKEN STOCK.

WELL, I LIKE TO USE A LITTLE STOCK BECAUSE I WANT A REALLY DEEP AND CONCENTRATED FLAVOR.

YES.

BUT YOU CAN USE... WELL, I WOULDN'T USE WATER.

WHAT DOES THE RECIPE SAY "OR WATER"?

"OR WATER."

THAT'S WRONG-- PUT IT INTO STOCK.

SO YOU FEEL IT SHOULD ALWAYS BE STOCK AND NEVER WATER.

EITHER WINE OR STOCK OR SOMETHING LIKE THAT.

WE WERE TALKING EARLIER ABOUT WHETHER WE WERE PREPARED TO USE A CANNED STOCK UNDER A CIRCUMSTANCE LIKE THIS, RATHER THAN WATER.

CERTAINLY, YES.

I MEAN, YOU'RE SORT OF A PURIST, AND YOU... YOU ACCEPT CANNED CHICKEN STOCK.

YES.

YOU WANT TO GET A GOOD ONE.

IT SHOULDN'T BE TOO SALTY AND IT SHOULDN'T HAVE FAKE FLAVORS.

IT SHOULDN'T TASTE LIKE CANNED STOCK.

YEAH...

I THROW IN A FEW CLOVES AND A COUPLE OF BAY LEAVES THEN BREW IT UP FOR ABOUT FIVE MINUTES AND IF IT'S GOT A TINNY TASTE OF ANY KIND JUST BACK IT OFF A LITTLE BIT.

BUT THERE'S ONE OTHER WAY OF DOING THIS.

WHEN YOU'RE MAKING A CHICKEN STOCK ANYWAY PUT IT IN ONE OF THE LARGE ZIPLOC BAGS-- OR ANOTHER BRAND-- AND THEN PUT THE STOCK IN THERE AND FREEZE IT FLAT IN YOUR DEEP FREEZE.

THEN YOU CAN STORE IT VERTICALLY.

ISN'T THAT A WONDERFUL IDEA?

IT'S ABSOLUTELY AMAZING HOW MANY VERTICAL BAGS YOU CAN GET IN THE FRIDGE AND IF YOU HAVE LITTLE TAGS ON THE END YOU CAN ACTUALLY PULL IT OUT LIKE A FILING SYSTEM.

AN ORDINARY FRIDGE REALLY WORKS WELL.

YOU KNOW THAT GREEN IS CHICKEN STOCK AND YELLOW IS FISH STOCK.

WELL, IF YOU CAN REMEMBER IT.

AND THIS HAPPENS TO BE FISH STOCK SO BE CAREFUL THAT DOESN'T GO IN THE DUCK.

WELL, WE'LL PUT THAT INTO OUR FISH STEW.

NOW, YOU HAVE TO HELP ME IF ALL THAT'S GOING.

YOU'RE GOING TO PUT OIL IN... OH, WE'VE NOW GOT ALL THE VEGETABLES IN THERE THE DUCK IS FLAVORED AND HERE IS THE CHICKEN STOCK WHICH WE WOULD PREFER TO USE TO REINFORCE THAT DUCK STOCK AFTERWARDS.

WE'VE USED A FUNNY-SHAPED PAN HERE BECAUSE OF GETTING THE CAMERAS INTO IT.

OTHERWISE WE'D HAVE A GREAT BIG STOCKPOT GOING.

WE'RE GOING TO PUT IN ONE TOMATO JUST CORED AND THE JUICE AND EVERYTHING.

BUT WHERE IS YOUR WONDERFUL INSTRUMENT?

I WAS ALWAYS FIDDLING AROUND WITH THINGS FOR TELEVISION AND I WANTED TO BE ABLE TO GET SOMETHING SO YOU COULD ACTUALLY CUT SOMETHING UP LIKE WITH A KNIFE AND THEM IMMEDIATELY TAKE ALL OF IT ON ONE SCOOP AND THEN YOU COULD JUST DISCHARGE THAT RIGHT IN.

OKAY, SO THOSE ARE GONE IN AND... JULIA, WHY DO YOU ADD TOMATOES TO A DUCK STOCK?

I THINK IT GIVES IT A LITTLE DEPTH AND I LIKE A BIT OF ACIDITY.

HOW ABOUT HERBS AND THINGS OF THAT NATURE?

WELL, PUT IN WHAT YOU LIKE.

REALLY!

YEAH.

WELL, A LITTLE...

IT FEELS LIKE MACBETH AND DUNSINANE HERE.

WE'VE GOT A WHOLE BUNCH OF DIFFERENT HERBS.

THIS IS LOVELY FRESH THYME.

AND CERTAINLY SOME BAY LEAF.

BAY LEAVES, YES.

PUT A LITTLE ALLSPICE IN.

ALL RIGHT.

JUST A TOUCH.

FINE, OKAY.

NOW, WHAT WE HAVE TO DO... GOD, THAT SMELLS GREAT.

...TO FINISH MY THING WHICH WE HAVE TO BONE THESE THINGS.

OH, MY.

BECAUSE THEY'RE GOING TO BE GROUND.

THIS IS GOING TO MAKE MY DUCK MOUSSE.

HOW MUCH DO YOU NEED FOR THIS ALTOGETHER?

I'M GOING TO USE THE WHOLE BUSINESS.

THIS WILL BE TURNED INTO A MOUSSE OR WE COULD SAY A DUCK BURGER.

( laughter ) AND I THINK IT'S VERY NICE IF YOU WANT TO DO A ROAST DUCK AND YOU'RE JUST GOING TO USE THE BREASTS AND COOK THEM SEPARATELY AND THEN YOU CAN MAKE THESE LITTLE PATES WITH THE LEGS.

WHICH HAD MORE COLLAGEN IN THEM AND THEREFORE WOULD BE A SMOOTHER, RICHER FLAVOR AND LESS SORT OF DRY THAN THE BREASTS WOULD BE.

WELL, IT'S VERY NICE.

YOU'D KEEP THE BREAST SEPARATELY, I THINK.

I'M JUST THINKING A DUCK MOUSSE IS A BIT OF AN OXYMORON, ISN'T IT?

( laughter ) WELL, IT WOULD MAKE A STRANGE-LOOKING ANIMAL, CERTAINLY.

WOULDN'T IT!

NOW WE'RE GOING TO...

GOING TO GRIND THIS.

WE'RE GOING TO GRIND IT UP AND THEN CHILL IT.

OKAY.

YOU WANT THIS NICELY GROUND UP.

NO EXTRA PIECES IN IT.

THAT'S FINE.

NOW, THAT IS GOING TO CHILL NICELY AND IT'S GOING BE GROUND UP AGAIN WITH FLAVORINGS AND CREAM AND IN THE MEANTIME, WE'RE GOING TO CLEAN UP.

AND ALSO BECAUSE WITH POULTRY WE MAY HAVE THE DANGER OF... SALMONELLA.

EVIL BACTERIA.

SO WE'VE GOT TO BE VERY CAREFUL TO CLEAN EVERYTHING UP.

JULIA, JUST ONE THING-- WHAT IS THE PURPOSE OF THE CHILLING?

THE PURPOSE OF THE CHILLING IS WE WANT TO BEAT IN AS MUCH CREAM AS WE DECENTLY CAN AND IF IT'S WARM, YOU CAN'T BEAT IN A GREAT DEAL.

SO THIS IS TO MAKE A HOMOGENEOUS MASS BECAUSE THEN I'M GOING TO FORM IT INTO PATES.

I SEE...

SO THE IDEA IS TO ABSORB MORE... TO ABSORB MORE OF THAT EVIL STUFF.

( laughter ) IT'S A LITTLE BIT LIKE SKINNY DIPPING AT NOON.

( laughter ) GOOD, OKAY.

SO ARE WE GOING TO WASH UP?

AND WE HAVE OUR TEAM THAT'S GOING TO BE DOING... WE'RE VERY BIG ON FOOD HYGIENE.

WELL, YOU HAVE TO BE.

WE HAVE...

YES.

( laughter ) AND WHILE WE...

WHILE WE ARE GONE OUR KITCHEN CREW IS GOING TO WASH ALL THE BOARDS AND THE KNIVES AND EVERYTHING ELSE AND WE'LL BE UTTERLY HYGIENIC, AS WE ALWAYS ARE.

LOOK AT THIS.

WATCH THIS.

IF YOU'RE AT SCHOOL AT THE PRESENT MOMENT YOUR HOME ECONOMICS TEACHER WILL BE JUMPING OVER HER CHAIR WITH JOY.

AND I'M TAKING A CLEAN TOWEL AND WIPING OFF THE HANDLE HERE SO WE CAN HAVE...

I WILL HAVE NO GERMS AROUND HERE.

GOOD.

( laughter ) THERE.

ARE YOU READY?

I AM.

LET'S GO BACK AND HAVE A CUP OF TEA.

OKAY, SEE YOU IN A FEW MINUTES.

WE'RE GOING TO TAKE ANOTHER BREAK NOW BEFORE WE RETURN TO OUR INFUSIONS AND OUR DUCK SO JULIA, OUR VIEWERS WILL NOW HAVE TIME TO CALL THAT PHONE NUMBER AND HELP SUPPORT THIS PUBLIC TELEVISION STATION.

BECAUSE NOW, MORE THAN EVER WE NEED YOU TO MAKE THAT PLEDGE.

IT'LL BE MONEY VERY WELL SPENT SO CALL NOW WITH YOUR TAX-DEDUCTIBLE CONTRIBUTION AND WE'LL BE RIGHT BACK.

THANK YOU...

THANK YOU.

( laughs ) YOU KNOW, THINGS ARE GOING NICELY BUT I THINK THE FISH STOCK NEEDS ANOTHER PROBABLY 20 MINUTES.

AND THE DUCK STOCK IS DOING VERY NICELY BUT IT WOULD HAVE BEEN BETTER IN A DIFFERENT SHAPED PAN BUT YOU WOULDN'T HAVE BEEN ABLE TO SEE IT.

NO, TRUE.

OKAY, WE HAVE A BEAUTIFUL RED SNAPPER TO GO WITH YOUR OUTFIT.

IT'S LOVELY AND IT GOES WITH YOUR SUSPENDERS...

YOUR BRACES.

YES, RIGHT, THANK YOU.

NICE, GLASSY EYE.

GILLS, NICE AND BRIGHT.

I THINK ALSO SMELL IT.

IT SHOULD...

IF IT SMELLS FISHY, TAKE IT BACK.

YES, I AGREE WITH THAT BUT IT'S A BIT LATE FOR US.

( laughter ) YOU HAVE TO BE VERY CAREFUL.

IF YOU GO AND BUY A FISH I THINK YOU SHOULD BEFORE YOU GO OUT OF THE STORE OPEN IT UP AND SMELL IT.

IF IT SMELLS TAKE RIGHT BACK TO THE MANAGER: "SMELL THAT, SIR AND GIVE ME MY MONEY BACK."

DARLING, I'D GIVE YOU YOUR MONEY BACK IN A TRICE I CAN TELL YOU.

ALL RIGHT.

CAN I TAKE THIS OUT OF YOUR WAY?

YES, YOU MAY.

AND THEN IF YOU LIKE, SHOW THE... HOW IT'S BEING CUT UP BY THIS MIRACULOUS WAY.

HERE IS THE FISH THAT WE HAVE.

THIS HAS NOW BEEN MADE INTO THE FILLETS AND IT'S VERY IMPORTANT TO KEEP FISH ON ICE KEEP IT COOL ALL THE TIME.

DON'T LET IT SWEAT.

YOU DON'T LEAVE IT OUT ON THE COUNTER AND GOING AHEAD AND DO SOMETHING BECAUSE AS SOON AS IT'S FILLETED IT BEGINS GOING OFF.

THE ICE KEEPS IT... NICE AND FRESH.

AND I THINK THIS IS VERY CLEVER PUTTING EACH TYPE IN THE PLASTIC BAG.

AND THEN, WE JUST TAKE PIECES OF THIS.

WE'LL SLIP THAT INTO THE FINAL SOUP AT THE VERY LAST MOMENT.

THEN YOU PUT THE LID ON AND SEND IT THROUGH.

YOU DON'T EVER NEED TO COOK FISH... OUR FRIDGE IS OVER THERE WHERE GRAHAM HAS PUT IT.

AND NOW, WE'RE GOING TO DO THIS MAGNIFICENT SAUCE THE ROUILLE, R-O-U-I-L-L-E OR RED GARLIC SAUCE.

LOVELY.

DO YOU WANT TO START?

OH, WHY NOT?

BUT, WELL, WE CAN DO IT TOGETHER BECAUSE YOU NEED TO START POUNDING IN YOUR PESTLE.

I'LL CUT THE GARLIC OVER HERE.

SO WE'RE GOING TO MAKE TWO KINDS OF ROUILLE HERE AND USING THE SAME SORT OF INGREDIENTS BUT IT MAKES A DIFFERENCE IN TERMS OF THE FAT CONTENT.

JULIA'S CHOPPING UP THE GARLIC BEFORE SHE'S GOING TO USE THE TIME-HONORED PESTLE AND MORTAR.

THIS IS A BEAUTIFUL ONE.

IF YOU DON'T HAVE ONE IT'S A MARVELOUS THING TO HAVE.

MUCH TOO SMALL FOR THIS SORT OF THING.

YOU NEED A BIGGER ONE.

I WAS GOING TO SAY THAT BUT I DIDN'T WANT TO MAKE ANY DISPARAGING COMMENT.

YOU NEED A BIG ONE LIKE THIS, YOU KNOW.

I HAVE ONE OF THESE AND IF YOU SHOULD DARE TO TAKE FRESH GARLIC AND PUT IT IN ONE OF THESE YOU WILL MAKE A TERRIBLE MESS OUT OF THIS DISH.

IT JUST DOESN'T DO IT.

BLENDERS AND PROCESSORS DO NOT MINCE GARLIC RIGHT.

BUT YOU MIGHT...

I THINK THE THING USEFUL FOR ME IS THAT THE GARLIC HAS TO BE IN AN ABSOLUTE PUREE.

THERE SHOULD BE NO PIECES OF GARLIC IN THE SAUCE AND THE WAY YOU DO IT IS VERY DIFFERENT AND VERY CLEVER.

DESCRIBE IT PLEASE.

YES.

I HAVE HERE A SILLY LITTLE CLAY THING YOU MUST HAVE SEEN AROUND NOWADAYS AND WONDERED WHETHER YOU SHOULD GET ONE OR NOT.

THIS IS TO BAKE GARLIC IN AND YOU JUST PUT... AT 350 DEGREES STICK THE HEAD OF THE GARLIC... CHOP THE TOP OFF LIKE THAT PUT THE LID ON AND PUT IT IN THE OVEN AND IT DOESN'T TAKE LONG.

SO WHILST JULIA'S DOING THAT, YOU SEE I WOULD HAVE BAKED THIS AND THEN, TAKING A KNIFE BLADE YOU CAN THEN PRESS THIS ON THE SIDE.

NOW WHAT I'VE GOT HERE OOZING OUT IS THIS ROASTED GARLIC WHICH IS NOW FINE, SMOOTH PASTE.

ALL RIGHT?

AND THERE WASN'T ANY REAL WORRY TO THAT ONE.

I JUST MAKE SURE I'VE GOT...

THERE ARE LITTLE BITS OF PAPER IN THERE BUT THERE WE GO.

NOW, THAT'S A TABLESPOONFUL AND I CAN PUT THAT INTO THE BLENDER WITH NO PROBLEM WHATSOEVER.

I'M GOING TO USE WITH THIS BECAUSE I WANT TO CARRY THE SAME FLAVOR OF THE FISH STOCK I'VE GOT FISH STOCK-- ABOUT HALF A CUP IN THERE-- AND SINCE I DON'T NEED TO NOW I CAN PUT THE GARLIC INTO THE TOP SO IT'LL WHIZ AROUND IN THERE, ALL RIGHT?

I'D LIKE TO PLACE IN JUST A TOUCH OF CAYENNE AND THIS IS A LITTLE BIT DIFFICULT TO EXPLAIN HOW MUCH ABOUT AN EIGHTH OF A TEASPOON FULL AND THEN PERHAPS A LITTLE BIT MORE.

JUST SO THAT... YOU'VE GOT TO HAVE A LITTLE BIT OF A HOT TASTE.

SO AND THEN, WHAT WE CHOSE TO DO WAS TO GET SOME OF THIS NICE, SOFT BREAD CRUMB BUT NOT BROWN BUT... FRESH.

FRESH, WHITE BREAD CRUMBS.

OKAY, NO CRUSTS.

SO THAT'S POPPED IN AS WELL.

WE'VE GOT THE, I THINK...

IT'S JUST A LITTLE OREGANO.

CAN I BORROW SOME OF YOURS?

IT'S OVER THERE.

IT'S THE ORE-GA-NO OR OREGANO.

SO, OKAY, WE'RE GOING TO TAKE A QUARTER OF A TEASPOON FULL OF THAT AND THERE WE ARE.

NOW THAT MAKES IT WITH THE INCLUSION OF THE RED PEPPER.

NOW, THIS RED PEPPER IS A STEAMED RED PEPPER.

SO WE'LL JUST BE ABLE TO DROP THOSE PIECES IN THERE.

YOU HAVE SAID STEAMING'S GOOD BECAUSE THE PEEL COMES RIGHT OFF.

YES, IT DOES INSTEAD OF THAT MESSY BUSINESS.

I'VE NEVER TRIED IT.

IT'S OKAY FOR ROASTING BECAUSE OF THE CARAMELIZING BUT IT'S...

I THINK IT'S JUST A MESSY BUSINESS WHEREAS THIS REALLY WORKS WELL.

PUT THAT IN A STEAMER AND JUST ABOUT 15 MINUTES IT COMES OUT PERFECTLY.

YOU CLAIM THAT IT'S REDDER AND NICER.

OH, YES, IT'S DEFINITELY REDDER AND IT DEFINITELY HAS A LESS INTERRUPTIVE FLAVOR FOR THIS PARTICULAR SAUCE.

CAN YOU SEE WHERE IT SAYS "ON"?

EXCUSE ME, JULIA.

IT'S OKAY.

OH, DEAR.

OKAY, "ON."

THERE WE GO.

ON AND LIQUIFY.

SO WE JUST WHIZ THAT AROUND IN ORDER TO...

THE ROUILLE SORT OF COMES TOGETHER AND IN YOUR CASE THE ROUILLE WILL COME TOGETHER AS A RESULT OF THE POUNDING PROCESS.

OKAY.

THIS IS ENOUGH.

OKAY.

SMELLS WONDERFUL.

GOOD.

NOW, ISN'T THAT A NICE SMELL?

IT'S NOT INTERRUPTED AT ALL.

YOU MEAN NOT INTERRUPTED BY THE CARAMELIZATION OF ROASTING?

YES, I THINK THAT'S IMPORTANT AND ALSO, I'M CONCERNED ABOUT THE RAWNESS OF THE GARLIC IF IT WAS TO BE IN THE BLENDER BY THAT SORT OF... AND IT DOESN'T PUREE PROPERLY IN THE BLENDER.

NO, NO, IT DOESN'T.

UM...

THERE WE GO.

LET ME POUR THAT INTO THE DISH AND WE'LL SEE WHAT THAT LOOKS LIKE.

THERE WE ARE.

WELL, THAT LOOKS BEAUTIFUL.

IT HAS A NICE COLOR.

IT HAS A LOVELY COLOR.

AND...

WAIT A MOMENT.

WE HAVE TO BE VERY HYGIENIC DOING THINGS IN PUBLIC, DON'T WE?

YES.

ABSOLUTELY.

I'D LIKE A TINY BIT OF SALT.

IS THAT PERMISSIBLE OR NOT?

I WOULD LIKE THAT, TOO.

JUST A SOUPCON LIKE THAT?

YOU WANT TO STIR IT IN WITH A DIFFERENT SPOON?

OH, YES, I HAVE TO BE HYGIENIC HERE.

THIS IS A CLEAN SPOON.

YES.

YOU KNOW, IT HAS GARLIC IN IT BUT IT'S HARDLY OVERPOWERING.

IT'S A VERY NICE ALTERNATE SAUCE AND JUST DELICIOUS.

IT'S... UM... MMM.

YOU KNOW HOW THE PROBLEM WITH THIS GARLIC...

IF YOU DON'T HAVE THE RIGHT BOWL YOU COULD USE A GARLIC PRESS BUT A GARLIC PRESS IS NO-NO TO THE CONN-OO-SSEURS.

SO WE DON'T HAVE ONE SO WE'RE GOING TO HAVE TO CHOP IT UP.

BUT I DON'T CHOP IT UP.

AND THEN, PUT A LITTLE SALT IN AND... AND WITH THE SALT WHICH HELPS BRING OUT THE JUICES AND THEN WHEN IT'S THIS... DOWN THIS WAY WE CAN START POUNDING IT.

IT HAS THAT...

IT HAS THAT ABILITY WITH JUST THE ABRASIVENESS OF THE SALT TO BE ABLE TO SQUASH...

IT BRINGS OUT THE JUICES.

YES, IT DOES, DOESN'T IT?

THE VERY IMPORTANT THING WITH THE RAW GARLIC IS THAT IT IS AN ABSOLUTE PUREE.

AS A MATTER OF FACT, IN JUDGING THE COOKBOOK IF I SEE THAT THEY'VE MADE THE GARLIC...

THEY'VE MADE THIS SAUCE IN A BLENDER I THROW THE BOOK OUT.

BECAUSE IT SHOWS THAT THEY'RE NOT DOING IT RIGHT.

( laughter ) THERE.

HOW'S THAT?

THAT LOOKS FINE.

GOOD.

WHILST YOU'RE DOING THAT I'M JUST GOING TO GET SOME DEFATTED DUCK STOCK GOING HERE.

HERE'S THAT MARVELOUS PIECE OF EQUIPMENT.

THIS IS THE DUCK STOCK HERE AND IF WE HAD A SLIGHTLY SMALLER SIEVE IT WOULDN'T BE GOING OVER THE STOVE.

YOU'RE GOING TO SAVE A LITTLE BIT FOR ME?

I NEED ABOUT A CUP.

YES, JULIA.

THANK YOU.

( audience laughs ) ALL OVER THE STOVE.

THAT'S GOOD FOR IT.

IT KNOWS IT'S BEEN IN GOOD COOKING CIRCUMSTANCES.

ALL RIGHT.

THAT'S STARCHED FAT THAT'S COME TO THE TOP.

DELICIOUS STUFF AND WE WANT TO SAVE THAT FOR JULIA ANYWAY BECAUSE SHE HAS MANY DIFFERENT THINGS THAT SHE CAN DO WITH IT.

AND THIS WE THEN POUR...

THIS IS DEFATTING THAT.

YOU'LL ALWAYS HAVE A LITTLE UP THE SPOUT WHICH IS UNFORTUNATE.

BUT THIS SOLID FAT THAT'S ON THE TOP HERE WE'RE STRAINING IT DOWN AND DOWN AND DOWN AND WHEN YOU START TO GET... THAT'S SO CLEVER, ISN'T IT?

ISN'T IT?

WONDERFUL.

AND YOU'RE THE FIRST ONE I EVER SAW USE ONE OF THESE.

YEARS AND YEARS AGO.

WELL, I THINK THIS IS REALLY PRETTY MUCH IN A PUREE.

I'LL PUT SOME... AND I'VE GOT...

BASIL IN.

I'VE GOT SOME MORE STOCK HERE.

SO I'LL JUST POUR THIS IN.

I'M GOING TO POUND IN SOME BASIL AND THEN A FEW BREAD CRUMBS AND IF YOU HAVE ENOUGH GARLIC THAT'S GOING TO THICKEN IT UP AND YOU MAY WANT TO ADD AN EGG YOLK OR TWO.

YOU WANT A CUP?

YES, BUT I NEED IT FOR MY DUCK.

OH, I KNOW THAT BUT I JUST... IS IT PRETTY GOOD?

OH, IT'S LOVELY.

MMM.

WONDERFUL.

OKAY.

OH, THAT SMELLS WONDERFUL, YOU GUYS.

THE FRESH BASIL COMING UP THERE MIXING WITH THE...

IF WE HAD YOUR PIMENTOS, I'D USE THEM BUT WITHOUT THAT, I'LL USE...

SO THESE ARE THE CANNED PIMENTOS WHICH IS EXACTLY THE SAME...

THE SKIN... AND THEY MUST BE STEAMED AS WELL.

THEY CAN'T ROAST THOSE TO GET THOSE AS BRIGHT A COLOR AS THAT.

OKAY.

AND NOW A FEW LITTLE BREAD CRUMBS OR YOU COULD IF YOU WERE DOING A BOUILLABAISSE OR A MEDITERRANEAN FISH SOUP YOU COULD PUT IN SOME COOKED POTATO.

THIS IS ABOUT READY NOW TO START ADDING THE OIL.

NOW, DO YOU THINK IT WOULD BE WISER TO PUT IT IN A DEEPER BOWL OR SHALL WE...?

IT'S GOING TO OVERFLOW A BIT, ISN'T IT?

I THINK IT IS.

I'VE GOT ONE HERE.

HERE WE GO-- HOW'S THAT?

THIS IS, I THINK...

I JUST LOVE THIS GARLIC SAUCE MORE THAN ANYTHING.

AND THIS, IF YOU'RE GOING TO DO THE WHOLE THING IN THE MORTAR YOU JUST KEEP ON POUNDING AND GRADUALLY POUND IN THE OIL.

OR YOU COULD TURN IT INTO THE FOOD PROCESSOR THIS TIME.

SO LET'S PUT IT RIGHT IN...

RIGHT IN THERE.

FINE.

OKAY, FINE, HERE WE GO.

THIS IS SYNERGISM.

THIS IS JUST A LITTLE BLENDING OF THE OTHER WITH THIS ONE.

THAT SMELLS WONDERFUL.

THAT HAS A REALLY STRONG GARLIC SMELL.

I REMEMBER, DOWN IN THE SOUTH OF FRANCE WE USED TO HAVE A LITTLE HOUSE AND WE HAD ALL BEEN OUT AT A RESTAURANT AND HAD ONE OF THESE SOUPS AND WE WERE JUST REEKING OF GARLIC AND WE PICKED UP SOMEBODY AT THE AIRPORT.

IT WAS A RATHER COLD DAY... IS THAT ALL RIGHT?

I'VE GOT IT ON THE SLOWEST SPEED.

LET'S SCRAPE IT DOWN.

OKAY, SCRAPE IT DOWN.

WE HAD TO CLOSE THE WINDOWS OF THE CAR AND THIS FRIEND OF OURS SAID "OPEN THE WINDOWS!

I'M DYING."

BECAUSE WE ALL SMELLED SO MUCH OF GARLIC BUT WE DIDN'T SMELL IT BECAUSE WE'D ALL HAD IT.

MY FATHER WAS A BIT LIKE THAT.

HE DIDN'T LIKE GARLIC.

DO YOU THINK WE CAN TAKE THE TOP OFF AND DRIBBLE THE OIL IN?

HOW ABOUT THE EGG YOLKS?

THEY WOULD GO IN NOW BUT WE PROBABLY DON'T NEED IT BUT WE'LL PUT IT IN ANYWAY.

THERE WE GO.

SHOULD WE PUT THEM IN WITH THE MACHINE RUNNING?

OKAY, ALL RIGHT.

ALL RIGHT.

LET'S LET HER GO.

OKAY, ONE AND...

THERE.

OH, JULIA, I WOULDN'T HAVE MISSED THIS FOR THE WORLD.

( both laugh ) HERE WE ARE.

IF WE HAD A FUNNEL WE COULD PUT THAT ON TOP.

YES, THAT WOULD BE GOOD BUT WE DON'T, DO WE?

NO, THIS JUST DRIBBLE-WIBBLES.

DRIBBLES.

CAN YOU SEE?

NOW I KNOW WHAT IT FEELS LIKE TO BE A TOSSED SALAD.

LET'S SEE HOW THAT'S LOOKING NOW.

YEAH, OKAY.

STANDING WELL AWAY.

THERE AND IN IT COMES.

THAT'S LOOKS PRETTY NICE.

NOW, YOU SEE... THAT LOOKS VERY NICE.

IT'S GOT A DIJON MUSTARD COLOR.

WHOA!

WHAT HAPPENED?

WELL, THERE'S ALL OF THAT GARLIC.

YOU REALLY WOULD GO ON A LITTLE FARTHER... ( stamping foot ) ( in exaggerated stage voice ): DAR-LING!

FOR AN ENGLISHMAN I THINK I'VE JUST BEEN VIOLATED.

( audience laughs ) I DIDN'T KNOW IT WAS THAT EASY.

NOW, WE'VE GOT TO DO THEM DUCK BURGERS.

YES, INDEED.

HERE IS THE DUCK MEAT CHILLING SO THAT IT CAN RECEIVE MORE FAT THAN NORMAL.

IT HAS NO FAT AT THIS POINT.

NO FAT.

THIS HAS NO SALT AND THIS IS GOING TO HAVE ONIONS.

A LITTLE ONION?

THAT'S TOO MUCH ONION.

OKAY, TELL ME HOW MUCH.

HALF OF THAT?

NO.

THIS WEEK IS SORT OF DONE BY THE SEAT OF YOUR PANTS.

YES.

THAT'S ABOUT ENOUGH.

OKAY.

NOW, IT NEEDS A LITTLE BIT OF...

IT NEEDS A LITTLE BIT OF SALT AND PEPPER.

ALL RIGHT, SALT, PEPPER... PEPPER, PEPPER.

THAT'S FINE.

OKAY.

DO YOU SEE ANY ALLSPICE?

YES, I DO HAVE SOME ALLSPICE.

WE'RE GOING TO SAUTE THIS ALSO.

HERE IT IS.

THERE WE ARE.

GOOD.

AND SOME THYME.

AND SOME THYME.

A LITTLE THYME.

I THINK THAT'LL BE IT.

OKAY, A PINCH LIKE THAT?

YUP.

IT NOW GETS A BIT OF CREAM.

( food processor whirs ) CAN I DO THAT FOR A MOMENT?

I DON'T WANT IT ANY MORE IN.

( audience laughs ) THERE.

I'M GOING TO PUT THIS BACK ONTO THE ICE AND THEN WE'LL FORM THEM WHEN WE COME BACK.

INTO CUTLETS.

WONDERFUL AND WE'LL BE BACK.

AND THEN WE'LL BE FINISHING EVERYTHING.

COMING TO SOME SMASHING CRESCENDO.

IT'S GOING TO BE A SMASHING CRESCENDO.

WITH THE BATON RAISED.

GREAT!

SO WE'LL BE BACK SHORTLY FOR THE FINALE.

NEARLY THERE.

( applause ) THINGS SEEM TO BE GOING ALONG PRETTY WELL.

AFTER THIS FINAL INTERMISSION GRAHAM AND I WILL RETURN TO PUT THE FINISHING TOUCHES ON OUR FEAST.

THE DUCK AND THE FISH STEW WILL BE DONE AND WE CAN SEE HOW OUR DESERT TURNS OUT.

NOW WE'RE GOING TO GIVE YOU A CHANCE TO SHOW YOUR APPRECIATION FOR THIS STATION BY CALLING THE NUMBER ON YOUR SCREEN AND PLEDGING YOUR FINANCIAL SUPPORT.

PLEASE, PLEASE, DON'T PUT IT OFF.

Julia: HERE WE GO.

HURRAY!

( applause subsides ) WELL, NOW, I'M... THOSE ARE... AFTER HAVING FORMED THESE DUCK BURGERS... AND THEN I'M GOING TO DOUBLE... CAN I TAKE THAT?

IF YOU'D TAKE THAT.

AND WE HAVE A NICE BIG PAN HERE AND THERE'S A LITTLE BIT MORE OF OUR DUCK FAT.

SEE, THIS IS VERY USEFUL TO HAVE SO THIS RECIPE IS PURE DUCK.

ADMIRABLY ABSTEMIOUS, I MIGHT SAY SO.

LOOK AT THAT, A MERE DUSTING ON THE BOTTOM.

AND THIS IS JUST A LITTLE BIT OF FLOUR BECAUSE THAT WILL HOLD THEM TOGETHER.

SO I'M JUST GOING TO START THESE AND IN THE MEANTIME, YOU CAN GO ON WITH YOURS.

OH, THANK YOU.

I HAVE A COUPLE OF DUCK BREASTS.

WE SIMPLY TOOK THEM...

REMEMBER THE WHOLE IDEA OF KEEPING THE SKIN ON THE TOP SO TO KEEP NICE AND PLUMP?

THEY CLENCH UP NICELY AND LOOK LIKE THIS.

AND, UH, SO THEY...

THEY'RE JUST PUT INTO A DRY PAN ADD THE DUCK, FAT DOWN, FIRST OF ALL AND THEN FLIPPED OVER JUST TO TIGHTEN THEM UP.

AND THEN THEY TAKE ABOUT 15 TO 20 MINUTES IN AN OVEN AT 350 DEGREES FAHRENHEIT.

THAT MAKES THEM STILL JUST PINK REALLY QUITE MOIST WHEN THEY COME OUT.

AND, UM, WE'VE GOT THEM WHEN THEY COME OUT JUST LIKE THIS OVER HERE.

AND, UM, I WOULD THEN TAKE THE SKIN OFF FROM THESE.

SIMPLY PEEL THE SKIN OFF; IT COMES UP VERY EASILY.

AND THEN YOU JUST SIMPLY SLICE IT IN ONE-EIGHTH INCH PIECES WITH JUST A LITTLE BIT OF PINK THERE.

AND IT'S EXTREMELY MOIST.

NOW, THIS IS GOING TO GO INTO THE STIR FRY AT THE VERY END.

SO YOU'VE GOT ABOUT 1½½ OUNCES TO TWO OUNCES OF DUCK MEAT PER PERSON.

SO IT'S VERY LOW IN FAT.

IT GIVES YOU ABOUT A 17% OF CALORIES FROM FAT ALTOGETHER.

SO THAT'S ACTUALLY BELOW THE 20%.

OKAY, SO THAT'S DOING WELL THERE.

AND THIS IS DOING WELL.

Graham: UM, HERE WE HAVE LITCHIS AND TRINA AND I HAVE JUST GOT BACK FROM GOING AROUND ASIA AND WE WERE ACTUALLY MUNCHING ON FRESH LITCHIS.

THEY WERE SLIGHTLY OUT OF SEASON BUT I WANTED TO SHOW YOU THEM.

THEY'RE LOVELY AND PINK ON THE OUTSIDE IF YOU'VE NEVER SEEN THEM, THEY'RE LOVELY AT THE SEASON.

GOT A NICE LARGE NUT.

I NEED ABOUT 16 OF THESE AND, UM, JUST SIMPLY DRAIN THOSE OFF THERE AND THEN USE THIS SYRUP WHICH COMES FROM IT BECAUSE IT'S SLIGHTLY SWEETENED, UM... TO PUT IN WITH THE DUCK FAT.

SO WE'VE GOT THERE.

SO THAT GIVES YOU THE LITCHI MIX.

AND THEN, HERE ARE JUST A FEW OF THE ITEMS JUST TO SHOW YOU WHAT'S GOING ON HERE'S THE SNOW PEAS AND WE'D HAVE A CUPFUL OF SNOW PEAS.

AND ALL YOU NEED TO DO, IF I CAN FIND ONE-- HERE WE ARE, THERE'S ONE-- IS JUST TO CUT AWAY JUST THE HARD END WHICH IS THE ACTUAL STALK END OF THE SNOW PEA.

THEY DON'T NEED TO BE STRAINED.

THEY'RE PERFECTLY ALL RIGHT LIKE THAT.

THEN I TOOK ONE OF THESE, UM... OF THE SWEET PEPPERS... HOW'S YOUR GOING, DARLING?

MINE LOOKS LIKE THEY'RE DOING.

OH, WHAT A BEAUTIFUL GOLDEN COLOR THAT IS.

DON'T WANT TO OVERDO IT.

AH.

OKAY, SO THESE ARE CUT...

UH, IN THE TIME-HONORED FASHION, YOU KNOW, THAT WE DO.

AND, UH, AND THESE ARE SIMPLY STRIPPED INTO...

UH... A SIMPLE CROSSCUT THERE.

AND THESE I WANTED TO DO...

IN A SIMPLE WAY SO THAT, UM, SO THAT THEY REMAIN VERY COLORFUL.

ONCE AGAIN, THAT WHOLE THING AGAIN: AROMA, COLOR AND TEXTURE.

SO THERE'S THE PEPPER AND HERE ARE THE GREEN ONIONS...

SO WE JUST, UM...

SHOOT OFF THE WHITE ENDS AND THEN THE GREEN ENDS HERE-- OH, WELL, JUST A LITTLE BIT OF A SHRED THERE-- AND THEY'RE DONE.

I'M JUST ABOUT READY.

HERE'S SOME WATER CHESTNUTS.

THESE ARE CANNED WATER CHESTNUTS AT THE MOMENT.

THESE ARE JUST CUT UP INTO SMALL LITTLE PIECES IN THAT SIZE, OKAY?

UM, THE LAST THING WHICH IS PROBABLY SOMETHING YOU DON'T NORMALLY USE WOULD BE THE GINGER ROOT.

AND IT IS PRESERVED IN A HEAVY SYRUP.

AND IT'S A RATHER NICE-TEXTURED AFFAIR.

AND I WANT IT ABOUT THIS SIZE.

YOU CAN SEE, THEY NORMALLY MAKE THEM ROUND SIZE.

AND CAN YOU SEE THAT, EDDIE?

ALL RIGHT, AND THEN WITH A FINE KNIFE BLADE YOU SIMPLY MAKE LITTLE TINY CUTS, LIKE THIS.

DO YOU LIKE CRYSTALLIZED OR CARAMELIZED GINGER?

OH, I LOVE ANY KIND OF GINGER.

WOULD YOU LIKE A LITTLE BIT?

I WOULD.

THERE YOU GO.

MMM, THAT'S LOVELY.

WHERE IS THAT FROM, I WONDER?

YEAH, SO WHAT I WANT TO DO WITH THIS IS TO JUST STIR THAT IN AT THE END.

SO I'VE GOT THE LITCHIS THE VERY SWEET HOT TASTE OF THE GINGER HERE AND EVERYTHING'S JUST ABOUT PREPARED AND READY TO GO.

MMM, GOSH, THAT IS JUST DELICIOUS.

YOU SHOULD TRY IT.

Julia: WHAT ELSE DO WE...

I THINK WE CAN PUT THE...

PUT THE FISH IN?

PUT THE FISH IN, YES.

NOW, WE'VE THOROUGHLY TASTED THAT AND IT'S ABSOLUTELY DELICIOUS.

AND WE'LL JUST PUT IN ABOUT THAT AMOUNT I SHOULD THINK.

OH, I THINK WE COULD DO MORE.

HOW MANY ARE WE SERVING?

PUT A LITTLE MORE IN.

HOW'S THAT?

THAT'S THE WHOLE THING.

WHY NOT?

( audience laughs ) TALK ABOUT THE FISH IT NEEDS JUST A TINY BIT OF COOKING JUST UNTIL IT'S COOKED THROUGH AND IT'S STILL...

IT HASN'T STIFFENED, IT'S JUST... HOW LONG DO YOU THINK YOU WOULD SAY?

I'D WAIT THREE OR FOUR, FIVE MINUTES.

OKAY, GOOD, THAT'S PERFECT.

AND I THINK YOU FEEL IT.

IT'S TERRIBLY IMPORTANT YOU HAVE TO COOK WITH YOUR HANDS AND IT SHOULD BE JUST SLIGHTLY SPRINGY.

IF IT DOESN'T SPRING AT ALL, IT'S NOT DONE.

MARVELOUS.

AND WE SHOULD TASTE JUST BEFORE WE SERVE IT TO MAKE SURE THAT EVERYTHING'S RIGHT.

OKAY, SO THAT LOOKS ALL RIGHT TO YOU?

IT ISN'T BOILING YET.

JUST TREMBLING ON THE SURFACE.

GOOD, OKAY.

UM, THEN I NEED TO SORT OF START THIS SAUCE GOING HERE OVER TO THE SIDE.

UM... WANT ME TO TOUCH THIS AGAIN?

THIS IS JUST A LITTLE SPRINGY.

WOULD YOU MIND IF I...?

OH, YOU'RE TAKING THAT OFF NOW.

I'M GOING TO TAKE THAT... NOT ALL OF THEM, BUT ALMOST.

OH, THOSE LOOK WONDERFUL.

THAT'S A VERY GOOD SOLUTION FOR THE LEG, I THINK.

AND, AS YOU KNOW, WITH DUCK...

THIS WAY THERE'S SIX OF THESE AND THERE'S NOT A GREAT DEAL OF CREAM IN THERE-- PROBABLY ABOUT A TABLESPOON PER PERSON.

AND NOW... CAN I GO ON WITH THIS SAUCE?

ABSOLUTELY, PLEASE DO.

MY STUFF IS OVER HERE.

RATHER THAN LITCHIS, I'M GOING TO USE A... A LITTLE BIT OF CHUTNEY BECAUSE I WANT JUST A BIT OF SWEETNESS IN THERE SO I HAVE TO CHOP IT UP.

IT'S PRETTY WELL CHOPPED.

Graham:OKAY.

JUST GOING TO PUT A BIT OF SHALLOT IN THERE.

LITTLE SHALLOTS FIRST OF ALL AND THEN...

THEY'RE WONDERFUL, AREN'T THEY?

INTO THE DUCK FAT IN THE BOTTOM.

( sizzling ) AND A BIT OF... JUST A BIT OF THIS YOUR LOVELY DUCK STOCK AND I WANT TO REDUCE THAT WAY DOWN.

OKAY.

ACTUALLY, I'M GOING TO PUT THIS IN THE WARMING OVEN NOW.

LET ME DO THAT.

YES, GOOD.

Julia: AND WHILE THIS IS REDUCING WHY DON'T YOU GO ON?

OKAY, SURE.

UM, I'M GOING TO PUT IN JUST A LITTLE BIT OF OLIVE OIL IN THE BOTTOM-- ABOUT A TEASPOONFUL IN THERE.

AND ONTO THE...

ONTO THAT...

I'M GOING TO ADD THE GREEN ONIONS.

UM...

SO WE PUT THOSE IN THERE... AND THEN ALSO THE RED PEPPERS AND...

THE...

SNOW PEAS THAT GO IN, AND I'VE GOT EXTRA HERE.

I MIGHT AS WELL JUST CHUCK THOSE IN.

WHAT I NORMALLY DO IS KEEP JUST A LITTLE OF THIS FINELY CUT GARNISH ON ONE SIDE BECAUSE I WANT TO HAVE THAT VERY BRIGHT COLOR AT THE END.

SO WE JUST NORMALLY KEEP IT THAT WAY.

NOW WE CAN PUT THE WATER CHESTNUTS IN AS WELL.

THERE'S NO PARTICULAR STRATEGY IN TERMS OF THE COOKING.

NORMALLY, I'D LIKE TO PUT THE ITEMS THAT TAKE LONGER TO COOK FIRST OF ALL.

BUT IT'S A BEAUTIFUL, FRESH, CRISP COLOR THERE AND SMOKING AROUND.

NOW, I DID HAVE... OH, THERE IT IS.

OKAY, THANK YOU.

UM, I DID HAVE HERE JUST A DASH OF TOASTED SESAME SEED OIL.

SO ALTHOUGH I'M USING AN OLIVE OIL I'M GIVING IT JUST A LITTLE BIT OF A FLAVOR... AND-AND IT HAS THAT MARVELOUS TOASTY FEELING OVER THE TOP.

SO THAT'S ALL TURNED AROUND LIKE SO.

( sizzling ) UH, HAVE I GOT ANYTHING ELSE...?

THE LITCHIS ARE THEN ADDED...

SO THERE ARE THE LITCHIS.

NOW WE CAN TAKE THE DUCK BREAST, I HAVE TWO DUCK BREASTS THERE SO I'M GOING TO TAKE JUST THE ONE AND IN IT GOES.

REMEMBER THE DUCK STOCK?

YES.

THAT'S MINE AND THIS IS YOURS.

SO I'M GOING TO TAKE THAT DUCK STOCK AND DEGLAZE... USE SOME OF MINE, IF YOU'D LIKE.

I PUT A LITTLE OF THE LITCHI JUICE FROM THE PAN IN THERE SO I'VE GOT TO BRING THAT UP TO THE BOIL WITH THOSE THINGS THERE.

NOW, UM, HERE, UM...

I'VE GOT... THAT ARROWROOT WITH THE ONE TABLESPOONFUL AND... AND, UM... ALSO THE SOY SAUCE, THE ONE TABLESPOON AND FOUR TABLESPOONS OF THE RICE WINE VINEGAR.

AND THE SOY GIVES A NICE SAL... A LITTLE BIT OF SALTY TASTE.

YES, JUST ENOUGH.

BUT THE RICE WINE VINEGAR IS SO FINE... MM-HMM.

AND JUST THAT LITTLE BIT AND WITH THE GINGER FLOATING THROUGH IT YOU CAN TASTE IT.

WELL, I HOPE TO.

SO YOU SHOULD, YES.

I WAS JUST GETTING YOU THERE.

GOOD, NOW, LET'S HAVE A LOOK AT THAT.

AND THEN, WHEN IT'S ALL JUST ABOUT HEATED THROUGH-- THERE'S NOTHING THAT NEEDS A LOT OF COOKING THERE-- THEN, AND I ALWAYS SAY TO PEOPLE "DO PLEASE REMOVE IT FROM THE HEAT BEFORE YOU DO THIS."

THEN TAKE THIS SLURRY, IN IT GOES.

AND THAT GETS A LITTLE THICKENING.

JUST A LITTLE THICKENING.

IT'S NOT A LOT.

I HATE THE GOOPINESS.

BUT YOU SEE THE WAY THAT IT'S GOING NOW?

IT DOES HAVE TO COME TO THE SIMMER, THOUGH TO COOK THE ARROWROOT.

YES, ARROWROOT ACTUALLY THICKENS AT 185 DEGREES FAHRENHEIT-- BELOW BOILING.

A-HA.

SO THE VERY DELICATE FOODS YOU DON'T HAVE TO BOIL FOR 30 SECONDS LIKE YOU WOULD WITH CORNSTARCH.

DO THE CHINESE USE CORNSTARCH OR ARROWROOT?

I THINK THEY USE CORNSTARCH.

IT'S MORE AVAILABLE TO THEM AND RICE STARCH AS WELL.

BUT, UM, BUT THIS IS DOWN THROUGH THE WINDWARD AND LEEWARD ISLANDS, YOU KNOW?

AND LOOK, IT HAS SUCH A LOVELY GLEAM TO IT.

IT'S LOVELY.

IT ALMOST LOOKS LIKE FAT.

IT DOES, YES!

YOU'VE GOT SO MANY FLAVORS IN IT I DON'T THINK WE'LL MISS THE FAT.

YOU CLEAN UP AND I'LL GET THE SOUP BOWLS...

I'LL CLEAN UP.

AND ALL THE STUFF.

HERE WE GO.

I ENJOY THIS.

IT TAKES ME BACK TO MY ARMY DAYS.

WELL, I BET YOU DIDN'T EAT LIKE THIS.

Julia: IF YOU WANT TO DISH OUT THE SOUP.

WHAT CAN I DO?

OKAY.

SO WE'LL PUT... WE HAVE SOME NICE TOASTED ROUNDS.

THEY SHOULD GO IN FIRST, I THINK.

OH, YES, OKAY.

OKAY.

LITTLE TOAST ROUNDS, FIRST OF ALL AND A GOOD SOUP LADLED OVER THE TOP.

LOOK AT THAT.

AND THEN PLENTY OF THIS FRAGRANT JUICE OVER THERE.

DOESN'T THAT LOOK GOOD?

OH, YEAH, IT LOOKS LOVELY.

OH, COME ON NOW YOU HAVEN'T BEEN HERE LONG ENOUGH TO GET HUNGRY.

( audience laughs ) I THINK THAT'S...

I'LL DO IT A DIFFERENT WAY FOR THIS ONE.

THIS IS THE VERY GARLICKY ROUILLE.

OKAY.

THERE YOU ARE.

ALL RIGHT.

THAT LOOKS LOVELY.

OH, DOESN'T IT LOOK MARVELOUS!

NOW, YOU COULD STRAIN THE BROTH BUT I LIKE IT BETTER HAVING PIECES.

YES, I LIKE IT LIKE THIS.

NOW, THERE'S YOURS.

IS THERE A LITTLE PARSLEY THAT YOU SPRINKLE ON THAT USUALLY?

WE DO HAVE IT.

I'LL GET IT AND YOU DO SOMETHING WITH YOUR ROUILLE.

( laughter ) CHARMING INVITATION.

UM...

I THINK I'D PROBABLY...

YES, I WOULD HAVE PUT A LITTLE BIT ON THE TOAST POINT AT THE SIDE THERE LIKE... MM-HMM.

I MIGHT EVEN SERVE THE TOAST ON THE SIDE LIKE THIS WITH THE TOAST TO EAT SEPARATELY.

A LITTLE PARSLEY ON THE TOP WHEN ALL ELSE FAILS.

LOVELY.

GOOD.

WELL, THAT MAKES A... THAT CAN REALLY BE A WHOLE MEAL, CAN'T IT?

AND NOW... AND A WHOLE MEAL AND A WONDERFUL MEAL, TOO-- JUST WONDERFUL.

NOW, HERE IS THE DISH WHICH HAS HAD ALL OF IT DONE AND I'M NOW READY TO BE ABLE TO TIP THAT ONTO THE DISH.

SO HERE IT GOES.

NOW, YOU'LL NOTICE THAT AFTER THE SAUTEING AND AFTER THE SAUCE HAS BEEN PUT ON AND A CERTAIN REDUCTION HAS TAKEN PLACE THAT SOME OF THE VIOLENCE OF THE COLOR IS GONE.

NOW, ALTHOUGH THIS IS COMPLETELY RAW I JUST SPOON A FEW LITTLE PIECES INTO THAT WHICH BRINGS UP A SORT OF VIBRANT LOOK TO IT AS IT POURS OUT ONTO THE PLATE.

THAT LOOKS ABSOLUTELY LOVELY.

IT'S RATHER NICE, ISN'T IT?

THEN I HAVE SOME BOK CHOY HERE WHICH I WOULD SERVE WITH THAT AND THOSE HAVE JUST BEEN STEAMED THROUGH JUST VERY GENTLY, JUST A LITTLE SAUCE AND A LITTLE PEPPER WITH THEM AND THOSE ARE LAID AROUND THE OUTSIDE, LIKE THAT.

DOESN'T THAT LOOK NICE?

AND THEN SERVED WITH SOME RICE ON THE SIDE.

BOY, MY SAUCE HAS REDUCED ALMOST TO NOTHING HERE AND I WANT TO PUT A LITTLE BIT OF PORT WINE.

AND THEN I HAVE MY LITTLE BIT OF... THAT'S THE MANGO CHUTNEY.

CHUTNEY-- THAT'S THE MANGO CHUTNEY.

MANGO CHUTNEY AND PORT ON THE SHALLOTS UNDER THOSE.

THERE'S A LITTLE BIT OF THESE OLD-FASHIONED GREEN PEPPERCORNS OH, AREN'T THEY MARVELOUS.

HERE WE ARE.

OKAY?

WE'LL JUST SMOOTH OUT AND FINISH THE SAUCE.

I'M JUST GOING TO PUT IN A SCANT TABLESPOON OF BUTTER THERE.

THAT MAKES ALL THE DIFFERENCE.

THAT GIVES YOU THAT LOVELY TASTE.

AND YOU MIGHT TAKE THE... ( laughter ) YOU MIGHT TAKE THE DUCK WINGS OUT OF...

DUCK-- I WILL.

MY DUCK MOUSSE IS OUT.

YES.

UM...

HERE WE ARE.

AND WE DO HAVE A BIT OF RICE.

THERE, WOULD YOU MOUND...

SORT OF MOUND THAT NICE RICE?

OH, I'D BE DELIGHTED.

NICELY FLAVORED, HOT RICE.

YES, GOOD.

RIGHT THERE IN THE MIDDLE.

CASCADING DOWN EVERY SEPARATE GRAIN.

OH... ( scattered laughter ) WONDERFUL.

AND I'VE GOT THIS LOVELY SAUCE.

BRING THAT IN TO MOUND TOGETHER.

OKAY, AND THEN I THINK WE CAN JUST PUT THESE AROUND AND THEN THE SAUCE IS GOING TO GO ON THEM.

SHALL I DO THAT?

YEAH.

OKAY.

OH, IT LOOKS SO NICE.

LOOK AT THAT.

DOES THAT LOOK GOOD?

YES, IT LOOKS LOVELY.

HOW ABOUT THAT?

THAT'S FINE.

JUST ON ONE SIDE?

THAT'D BE ALL RIGHT, I THINK.

THAT LOOKS VERY NICE, I THINK.

NOW, YOU COULD SERVE BOTH OF THESE AT YOUR DINNER AND PEOPLE COULD TAKE WHAT THEY WANTED.

NOW...

IT LOOKS DELICIOUS.

LET ME HELP WITH THAT.

AND NOW WE HAVE THE DESSERT.

AND YOU HAVE A CLEVER WAY OF SHOWING HOW IT WAS DONE, GRAHAM, I REMEMBER.

SO, WE'RE GOING TO CUT THAT INTO THE REQUISITE SIZE PORTION.

WELL, I WOULD PROBABLY SERVE SMALLER PORTIONS BECAUSE MINE IS RICHER.

OKAY, I'VE GOT OUT ONE PIECE, JULIA.

OKAY, THAT'S THAT ONE.

AND THEN YOURS.

MM-HMM.

IT'S STILL WARM.

YES, IT IS.

HOW'S THAT?

THAT LOOKS VERY... THAT LOOKS NICE.

BUT YOU SHOULDN'T PUT YOUR FINGERS IN IT.

I DIDN'T.

YES, YOU DID.

NOW, WE'RE GOING TO PUT STRAWBERRIES AND THINGS AROUND.

TELL US WHAT YOUR SAUCE IS.

NOW, ON THE SAUCE YOU'VE GOT STRAWBERRIES THERE.

WHAT I'VE GOT HERE IS STRAINED YOGURT.

THEN I'VE BEATEN A LITTLE MAPLE SYRUP INTO THAT.

AND SO THAT JUST GOES ON THE SIDE.

FOR ALL THE WORLD IT LOOKS LIKE CREAM AND BECAUSE IT'S NONFAT YOGURT THAT'S ADDING NOTHING BY WAY OF FAT TO THE DISH.

AND THEN YOU EAT IT AND YOU THINK "GOD, I THOUGHT THAT WAS CREAM BUT IT ISN'T."

I WOULDN'T PUT IT QUITE LIKE THAT.

( laughter ) YOU DON'T NEED WHIPPED CREAM WITH THIS AT ALL...

BUT IT'S NICE.

OH, IT'S NICE, OF COURSE.

OF COURSE IT IS.

YOU CAN HAVE A STRAWBERRY TOO.

OH, JULIA, THANK YOU.

SUCH A NICE ONE, TOO.

BUT THERE WE ARE.

THAT'S THE DISH.

SO DO YOU WANT TO RUN OVER IT AGAIN?

HERE WE HAVE OUR... OUR WONDERFUL MEDITERRANEAN FISH STEW DONE TWO WAYS WITH GRAHAM'S ROUILLE AND WITH THE TRADITIONAL ROUILLE AND THIS BEAUTIFUL... YOU DESCRIBE THAT.

IT'S SO BEAUTIFUL.

IT'S JUST A WARMED DUCK SALAD WITH LIGHT CHEESE A LITTLE SOY SAUCE SOME CRYSTALLIZED GINGER AS WELL COUNTERPOINTING WITH THE JAPANESE RICE WINE VINEGAR AND WITH THE STOCK, OF COURSE.

AND THESE ARE THE MOUSSE OF THE DUCK LEG THIGH WITH A LITTLE BIT OF CREAM-- NOT VERY MUCH-- IN IT.

( Graham and audience laugh ) THEN WE HAVE OUR TWO DESSERTS.

AND THIS HAS THE FRUIT IN IT WHICH IS AWFULLY NICE.

AND THIS IS MORE OF A TRADITIONAL ONE MADE WITH CINNAMON TOAST.

YES, SO THERE WE ARE.

I THINK WE SHOULD TOAST EACH OTHER.

THERE YOU ARE.

YOU'RE RED FOR DUCK.

YES.

AND I'M WHITE FOR SOUP.

YOUR VERY GOOD HEALTH.

WE NEED YOU AROUND FOR A LONG TIME.

AND LET US DO THIS ANOTHER TIME, GRAHAM.

THAT WOULD BE SUPER.

WHEN YOU'VE GOT A MONTH TO SPARE.

( applause ) GOD BLESS YOU.

[Captioned by The Caption Center WGBH Educational Foundation] YOU LOOK GOOD.

THANK YOU.

[Captions copyright A LA CARTE COMMUNICATIONS]