HELLO AND WELCOME TO THE FARMERS KITCHEN.

WE ARE NOT CHANGING THE NAME OF THE SHOW BUT WAY BACK WHEN I WROTE THE THEME SONG, TIM FARMER'S COUNTRY KITCHEN, THERE WAS NO Mrs. FARMER ON THE SHOW BECAUSE SHE DIDN'T WANT TO COME O.

THANK GOODNESS SHE D. SO ANYHOW, WE ARE GOING TO CALL THIS THE FARMER'S KITCHEN.

WE ARE NOT CHANGING THE NAME OF THE KITCHEN BUT THINK ABOUT THAT, FARMERS KITCHEN.

>> Nicki: I LIKE THAT NAME.

>> Tim: THINK ABOUT THAT.

WE ARE FARMERS IN MORE THAN ONE SENSE AND IT'S OUR KITCHEN.

>> Nicki: YOU ARE SO SMART.

YOU REALLY ARE.

>> Tim: WE ARE GOING TO COOK TONIGHT BECAUSE THAT'S WHAT WE GO DO.

NOW THESE RECIPES CAN BE DONE WITH OTHER THINGS.

IF YOU DON'T LIKE TO HUNT AND FISH, WE DO.

THE RESOURCES OUT THERE ARE AMAZING.

TONIGHT WE ARE GOING TO COOK SOME RABBIT.

IF YOU HAVE NEVER TRIED RABBIT OR YOU CAN'T FIND RABBIT, YOU CAN DO THIS WITH CHICKEN.

BUT RABBIT IS BEAUTIFUL.

IT'S WONDERFUL WHETHER IT'S DOMESTIC OR HUNTED.

THE CONSISTENCY CAN BE TOUGH.

THERE IS NO FAT ON THESE GUYS.

SO YOU HAVE TO ADD SOME THINGS.

HAVE YOU TO COOK THEM FOR A GOOD LONG TIME.

HAVE YOU TO MAKE SURE THERE IS MOISTURE THERE.

IT WILL DRY OUT.

>> Nicki: IT HAS A SWEET FLAVOR.

>> Tim: RABBITED HAVE BEEN DOMESTICKED FOR THAT'S OF YEARS.

HERE WE HAVE A RABBIT MEAT ALREADY CUT UP.

WE ARE GOING TO GET THE BAKING GOING.

>> Nicki: SOME MEAT.

>> Tim: I'M NOT GOING TO GET IT GOING REAL HOT.

I JUST WANT TO GET IT COOKED.

I WANT MAINLY THE FAT AND THE SALT AND THE FLAVOR FROM THIS BACON.

THIS IS UNCURED BACON.

THAT MEANS NO NITRATES.

WE ARE GOING TO GET THIS STARTED.

AND WHILE YOU ARE DOING THAT, Mrs. FARMER, I'M GOING GET THIS STARTED.

WE HAVE OUR CAST IRON FIRED UP, OUR ENAMEL CAST IRON FIRED UP.

THE BASE FOR ANY GOOD MEAL IS BUTTER.

>> Nicki: I AGREE.

>> Tim: Mrs. FARMER, I'LL STIR THE BACON FOR YOU.

I DON'T WANT TO BURN THE BUTTER.

I'LL TURN IT DOWN WHILE MET MELTING IT.

I WANT TO CHOP THE SHALLOTS UP.

>> Nicki: YOU WANT ALL OF THESE?

>> Tim: LET'S DO THE TWO BIGGEST ONES.

YOUR COWBOY CHOPPER MADE OF COWBOY PLASTICS FROM THE PLASTIC MINES.

>> Nicki: I LOVE MY CHOPPER.

TA-DAH.

♪ READY FOR THEM?

>> Tim: LET'S POP THEM IN.

WE'LL LIGHTLY SAUTÉ THEM AND SET THEM ASIDE.

>> Nicki: OKAY.

>> Tim: NOT TOO LONG AGO WE WERE TALKING ABOUT, IF YOU HAD TO BUY A FRESH FISH, FOR EXAMPLE, THE STRIPER THAT WE CATCH AND LOVE TO EAT.

>> Nicki: OH YEAH.

>> Tim: $218 FOR AN 11-POUND STRIPER.

>> Nicki: WOW.

>> Tim: THIS RESOURCE THAT WE HAVE IS AWESOME AND FANTASTIC AND WONDERFUL.

TONIGHT WE ARE ALSO GOING TO MAKE A DIP.

IT'S ABSOLUTELY WONDERFUL.

AND WE ARE GOING TO MAKE ANOTHER DISH THAT IS JUST FANTASTIC.

A LOT OF TIMES PEOPLE SAY HOW IN THE WORLD ARE YOU EVER GOING TO HAVE ENOUGH IDEAS?

YOU ARE GOING TO RUN OUT OF STUFF TO COOK.

WE ARE ADVENTUROUS EATERS.

LAST NIGHT I HAD DUCK.

I TRIED TO FIGURE OUT HOW THEY DID IT.

I TRY TO BREAK DOWN IN MY HEAD WHAT THEY ARE.

WE ARE GOING TO EXPERIMENT.

MOST OF THE TIME WHEN YOU GET DUCK IN A RESTAURANT, YOU GET A TINY PIECE.

WE ARE GOING TO SHOW YOU SOMETHING WITH DUCK.

ANY OF THESE RECIPES YOU CAN DO, YOU CAN USE ALTERNATE MEATS.

BUT THERE ARE PLACES AROUND WHERE YOU CAN BUY DUCK AND RABBIT.

THERE ARE PLACES YOU CAN GO.

SO, WILD GAME IS THE THEME TONIGHT WHERE WOULD WE GET WILD GAME?

LET ME THINK?

ON OUR TROUT RECIPE, I DON'T KNOW HOW MANY TIMES I'VE BEEN TROUT FISHING.

I USE GOD TO OFF WITH RANDY GIBSON AND WE CAUGHT SOME WONDERFUL TROUT.

NOW TROUT ITSELF, I'M NOT A HUGE FAN, TO TELL YOU THE TRUTH.

>> Nicki: I LOVE IT.

I REALLY LIKE IT.

>> Tim: ONE WAY I DO LOVE IT, AND THAT IS SMOKED, SO NOT TOO LONG AGO, NOT TOO LONG AGO WE SHOWED YOU HOW TO SMOKE TROUT.

YOU CAN BUY TROUT ANYWHERE IN THE STORE.

OR SOMETIMES YOU CAN EVEN BUY SMOKED TROUT AND TAKE THE WHOLE STEP OF DOING THIS YOURSELF OUT.

BUY YOU SOME SMOKED TROUT AND MAKE THIS DIP WE ARE GOING TO MAKE.

HERE IS THE BRINE RECIPE AND THE STEPS IT TAKES TO GET SMOKED TROUT, WHICH WE ARE GOING TO SHOW YOU LATER.

SO WHAT WE ARE GOING TO DO IS WE ARE GOING TO TAKE EIGHT CUPS OF WATER.

THAT'S OUR BASE.

AND WE HAVE FOUR TROUT HERE.

YOU CAN DOUBLE IT IF YOU NEED TO.

THEY HAVE BEEN BASICALLY GUTTED, CUT THE HEADS OFF.

YOU CAN LEAVE THE HEADS ON IF YOU LIKE.

TAKE THREE QUARTERS CUP KOSHER SALT, ONE HALF CUP BROWN SUGAR, HALF CUP WHITE SUGAR, TWO TABLESPOONS OF GARLIC POWDER, TWO TABLESPOONS BLACK PEPPER, ONE TABLESPOON OF LEMON PEPPER AND HALF CUP OF SOY SAUCE.

YOU MIX THAT UP.

GET YOUR FISH, DROP THOSE IN THERE AND LET THOSE SOAK FOR SIX TO EIGHT HOURS.

AFTER THEY HAVE BRINEDDIC TEAM TAKE THEM OUT AND MAYBE PUT A FAN ON THEM FOR AT LEAST 30, 45 MINUTES.

IT ALMOST LOOKS LIKE A MEMBRANE OVER THE TOP.

AND THAT LITTLE MEMBRANE TYPE THING LETS IT ABSORB MORE OF THE SMOKE FLAVOR.

SO YOU WANT TO LET THAT DRY.

200 TO 225°, DEPENDING ON HOW MUCH TIME YOU HAVE, TWO TO FOUR HOURS.

YOU'LL NOTICE I'M NOT DOING THIS ON A REAL HIGH HEAT.

>> Nicki: SMELLS REALLY GOOD.

>> Tim: Mrs. FARMER, IF WILL YOU HOLD THIS UP HERE.

I'M GOING TO DIP THESE INTO HERE.

YOU SEE WHERE WE ARE GOING.

>> Nicki: I DO.

SMELLS GOOD.

>> Tim: A LITTLE OLIVER OIL AS MY GRANDFATHER CALLED IT.

WE ARE GOING TO TAKE SOME FLOUR, SALT, PEPPER.

AND WE ARE JUST GOING TO LIGHTLY DIP THIS RABBIT IN HERE.

LIGHTLY.

WE ARE GOING TO GET THIS BROWN.

WHAT I WANT TO DO HERE, WE MIGHT SAVE SOME-- TELL YOU WHAT LET'S DO, LET'S FOR SURE DO THE LEGS.

>> Nicki: THE BEST PART ARE THE LEGS.

>> Tim: I WANT TO GET THESE NICE AND BROWN AND START THE COOKING PROCESS.

>> Nicki: WHEN MY DAD WAS LITTLE , HE WOULD BRING IT IN AND FREEZE IT AND TAKE THE LEGS OUT AND COOK THEM AND COOK HIS RABBIT AND THERE WERE NO LEGS LEFT.

EVERYBODY LIKED TO FRY A LEG UP.

THE LEGS ARE THE BEST.

>> Tim: JUST A LITTLE BIT OF FLOUR.

I'M NOT GOING CRAZY WITH MY TEMPERATURE.

THREE LEGGED RABBIT.

LET'S GO WITH JUST LEGS.

>> Nicki: SOUNDS GOOD TO ME.

>> Tim: I KNOW YOU ARE GOING TO LIKE THIS.

>> Nicki: I LOVE RABBIT.

>> Tim: AS YOU GRADUATE YOUR COOKING SKILLS IN LIFE, YOU WILL REMEMBER A RECIPE THAT YOU DID AND SAY OH, WE DID THIS THING WITH MUSTARD AND WE DID IT WITH BEER AND THIS AND THAT AND HOW WOULD THAT TRANSLATE TO SUCH?

THAT'S HOW YOU KIND OF LEARN.

KELLY REALLY LIKED THE ROAST WE DID THE VENISON ROAST WITH BEER, THAT GIVES IT THE NICE YEASTY FLAVOR AND MUSTARD.

WE HAVE DONE OUR RABBIT ALMOST JUST LIKE.

THIS REMEMBER THE TIMES WE HAVE DONE, THIS PUT SOUR CREAM AND MUSHROOM.

ANYBODY CAN DO THAT AND THAT'S GOOD BUT WE ARE GOING FURTHER TONIGHT.

WE ARE GOING TO MIMIC THAT FLAVOR PROFILE AND THEN WE ARE NOT TRYING TO COOK IT TO DEATH HERE.

WE DO WANT TO BROWN IT THOUGH.

SO NOW, YOU FOLKS OUT THERE THAT ARE SAYING OH THAT'S RABBIT.

IF YOU TRIED IT A LONG TIME AGO AND IT WASN'T GOOD, YOU MIGHT WANT TO TRY IT AGAIN.

GUESS WHAT HAPPENS WHEN YOU GET OLDER?

YOUR TASTES CHANGE.

DON'T LIMIT YOURSELF TO ONE OR TWO THINGS.

BE ADVENTUROUS.

I REMEMBER CERTAIN TIMES IN MY LIFE I HATED BEETS.

>> Nicki: NOW YOU LOVE THEM.

>> Tim: I LOVE BEETS.

YOU EVER TRY SOMETHING YOU DIDN'T LIKE AND YOU LIKE NOW.

>> Nicki: NO, I'VE LOVED EVERYTHING.

I DON'T THINK THERE IS ANYTHING I HAVEN'T LIKED TO BE HONEST WITH YOU.

>> Tim: YES THERE IS.

>> WHAT IS IT.

>> Tim: RAW OYSTERS.

GUESS WHAT HAPPENED?

AND YOU COMPLETELY CHANGED AND NOW YOU DON'T NEED A CRACKER, YOU DON'T NEED ANYTHING ON THEM.

YOU JUST SLIT LOVE THEM.

>> I WANT TO TASTE THEM.

A LITTLE LEMON.

I'VE ALWAYS LIKED THEM BUT I CHANGED HOW I EAT THEM BECAUSE OF YOU.

>> Tim: SO BE ADVENTUROUS.

DON'T BE ONE OF THOSE PEOPLE WHO SAY EWW, THERE IS NOTHING WORSE THAN SOMEONE WHO SAYS EWWWW.

I WANT TO TALK TO THEM AND SAY PLEASE TRY THIS.

NOW IF IT IS CHICKEN FEET, I CAN KIND OF UNDERSTAND THAT.

THERE ARE SOME THINGS THAT ARE JUST VISUALLY...

BUT LOOK AT THIS BEAUTIFUL MEAT.

IS THERE ANYTHING THAT LOOKS ANYTHING DIFFERENT FROM CHICKEN.

>> Nicki: SMELLS AMAZING.

>> Tim: SMELLS WONDERFUL.

WE ARE GOING TO SET THIS ASIDE JUST FOR A SECOND.

GOING TO SET THIS OVER HERE.

SO, WHAT AREN'T GOING TO DO?

LOOK AT THAT.

WE ARE GOING TO GET ALL THOSE SCRAPES OFF THE BOTTOM, PLUS WE NEED THAT FOR TASTE.

HOW DISHES HAVE YOU SEEN US DO THAT HAS WHITE WINE, LEMON, CREAM AND CHICKEN BROTH.

A LOT OF THINGS.

THAT'S WHERE YOU COME IN AND SAY THAT WORKED OVER HERE, HOW WOULD IT WORK OVER HERE?

IN THIS CASE IT WORKS REALLY WELL.

LET'S SEE, IF YOU WILL TAKE THE SHALLOTS, PUT THEM BACK IN.

SEE WHERE WE ARE GOING?

>> Nicki: I DO.

>> Tim: OUR OVEN IS PREHEATING TO 300.

IF YOU WANT TO TAKE THE BACON, LET'S JUST DUMP EVERYTHING IN THERE INCLUDING THE BACON GREASE BECAUSE GET THAT SALT, GET THAT HICKORY FLAVOR AND LET'S JUST LEAVE THE REMAINING GROO ES GREASE IN THERE BECAUSE I'LL NEED IT FOR SOMETHING LATER.

Mrs. FARMER... >> Nicki: THAT LOOKS...

I COULD EAT THAT NOW.

>> Tim: PUT THAT BACK IN THERE.

THERE YOU GO.

NOW WHAT ARE WE GOING TO DO?

LET'S TAKE SOME CHICKEN STOCK AND PUT ABOUT A CUP OF THAT IN THERE.

WE MIGHT DO A LITTLE BIT MORE BECAUSE THESE RIB CAGE PIECES ARE STICKING OUT A LITTLE BIT LARGER THAN NORMAL.

LET'S GO A HALF CUP OF CREAM.

>> Nicki: GOOD, CREAM, YUM.

>> Tim: AND MUSTARD.

>> Nicki: YOU PUT SOME IN WITH YOUR VENISON.

MY GRANDMOTHER PUT IT WITH THE PORK CHOPS.

>> Tim: THAT'S AT LEAST TWO TABLESPOONS.

>> Nicki: YUMMY.

>> Tim: IF YOU DON'T LIKE MUSTARD BY ITSELF, A LOT OF PEOPLE DON'T.

TRY IT IN SOME RECIPES.

SO SINCE THIS IS RABBIT-- YOU KNOW WHAT WE NEED Mrs. FARMER?

I NEED TO YOU SQUEEZE SOME GARLIC IN HERE.

A LITTLE MORE SALT AND PEPPER ON HERE.

AND I'M GOING TO TAKE SOME THYME BECAUSE IT IS RABBIT.

I'M GOING TO FISH THOSE OUT LATER.

I'LL TAKE SOME DRIED THYME AND PUT IT OVER THE TOP.

AFTER THIS HAS BEEN IN THE OVEN FOR MAYBE AN HOUR, I'M GOING TO TURN THESE OVER.

SO WE HAVE TAKEN TWO CLOVES OF GARLIC, PUT THEM IN THERE AND COOK THIS A LITTLE BIT.

MUSTARD.

SO, WHAT DO YOU THINK, Mrs. FARMER.

>> Nicki: I'M STARVING.

>> Tim: 300°.

A COUPLE HOURS AND WE ARE GOING TO CHECK IT IN ONE HOUR AND SEE, WE WANT THE MEAT TO FALL OFF THE BONE.

AS THE JUICES COOK INTO THAT, OH, OH, OH.

LET'S PUT THE TOP ON THIS.

POP THAT IN THE OVEN.

IF YOU WANT TO REALLY IMPRESS SOME GUESTS, I MEAN REALLY, REALLY IMPRESS SOME GUESTS AND HAVE SOMETHING ABSOLUTELY WONDERFUL, LET'S GO BACK AND LOOK AT THIS VIDEO.

HERE IS US SMOKING TROUT.

I LOVE SMOKED TROUT.

MY FAVORITE WAY TO EAT TROUT.

WE ARE GOING TO TAKE TWO SIDES RIGHT HERE.

WE ARE GOING TO TAKE THE SKIN OFF.

MAKE SURE THERE ARE NO BONES IN HERE IN THE RIB CAGE.

FEEL THROUGH THAT AS WE GO THROUGH IT AND TAKE THIS OFF AND CUT IT UP INTO SMALL PIECES.

HERE'S WHAT WE ARE GOING TO DO, Mrs. FARMER.

WE ARE GOING TO TAKE FOUR OUNCES OF CREAM CHEESE.

I'M GOING TO COME BACK WITH MY YOGURT.

>> Nicki: YOU COULD USE SOUR CREAM.

SOME PEOPLE USE MAYONNAISE.

WHATEVER YOU LIKE.

>> Tim: WHAT I'M GOING TO DO, Mrs. FARMER, I'M GOING TO TAKE SOME PEPPER, A LITTLE SALT, AND CAYENNE, NOT TOO STRONG.

ALL THESE ADDED MIXTURES OF FLAVOR, HORSERADISH.

IT BRINGS A LITTLE HEAT IN AND INTERESTING FLAVOR.

A HEAPING TEASPOON OF THAT.

NOW COULD YOU USE REGULAR ONIONS IF YOU WANTED TO.

BUT I'M GOING TO SAVE YOUR EYES AND GOING WITH MINCED ONIONS.

THEY HAVE A GOOD FLAVOR.

AND I'M GOING TO PUT-- FOR DIPS, THEY REALLY HAVE A GOOD FLAVOR.

>> Nicki: THEY WORK GOOD FOR DIPS, YEAH.

>> Tim: MAYBE A TABLESPOON IN HERE.

THEN WE'LL SAMPLE IT.

TASTE IT ONCE WE MIX IT UP.

PUT SOME PARSLEY IN HERE, AND AT THE END I'LL PUT A LITTLE LEMON IN HERE.

SO WE ARE GOING TO GET THIS ALL MIXED UP.

NOW Mrs. FARMER, WE HAVE SOME FRESH CHIVES OVER HERE.

>> Nicki: HOW DOES IT SMELL?

CAN I TASTE?

>> Tim: YES, YOU CAN.

>> Nicki: THAT'S GOOD.

>> Tim: WE HAVEN'T EVEN GOT THE FISH IN THERE YET.

>> Nicki: JUST LITTLE PIECES?

>> Tim: AS SMALL AS YOU CAN CUT THEM.

LET'S POP THEM IN HERE.

IT'S GOING TO BE GOOD.

>> Nicki: KIND OF LIKE MY SALMON PATE, ISN'T IT?

>> Tim: NOW LET'S GET THAT OFF THE SKIN, CHECK FOR BONES.

MAKE SURE NOBODY GETS CHOKED.

>> Nicki: SOME PIECES HERE TO THROW IN.

>> Tim: ALL RIGHT.

SO WE ARE GOING TO TAKE THIS FISH AND PUT IT IN HERE.

LET'S PUSH THAT DOWN IN HERE.

NOW, GIVE THAT LEMON A WHACK IF YOU WILL, Mrs. FARMER.

>> Nicki: PERFECT.

I LOVE IT.

>> Tim: WATCH OUT FOR THE SEEDS.

IF YOU'LL TAKE THAT OUT AND PUT IT IN THAT BOWL, WE ARE GOING TO CHILL IT FOR ABOUT AN HOUR.

>> Nicki: SO GOOD.

>> Tim: AND THAT WILL BE OUR APPETIZER.

AND I'M GOING TO SHAKE THIS UP A LITTLE BIT.

THERE ARE SO MANY WONDERFUL THINGS OUT THERE THAT YOU GET AT A RESTAURANT AND THINK I COULDN'T POSSIBLY BRING THAT HOME AND DO IT MYSELF.

OH YES YOU CAN.

>> Nicki: TASTES BETTER WHEN YOU DO IT YOURSELF SOMETIMES.

>> Tim: SOME PEOPLE HAD SMOKED MULL IT, SMOKED TROUT.

WE TRIED ALL THE DIPS BUT I THOUGHT, YOU KNOW WHAT?

EACH PLACE WAS A LITTLE DIFFERENT.

SOMEBODY MIGHT ADD HORSERADISH OR SOMETHING DIFFERENT.

WE ARE GOING TO PUT THE PARSLEY ON TOP AND IF YOU PLACE THAT IN THE REFRIGERATOR, WE ARE GOOD TO GO.

THEN WE'LL CLEAN UP AND BE RIGHT BACK.

LET'S LOOK AT DUCK MEAT.

THAT LOOKS DARKER, DOESN'T IT.

>> Nicki: IT LOOKS GOOD THOUGH.

>> Tim: THAT'S A MUSCLE MEAT.

WHEN YOU THINK ABOUT COOKING DUCK OR GOOSE, YOU THINK ABOUT A STEAK.

ON TOP THEY GOT SOME FAT.

IF IT'S A DOMESTIC FAT THEY HAVE A LOT A-- IF IT'S A DOMESTIC DUCK THEY HAVE A LOT OF FAT.

BUT THINK ABOUT THIS MORE AS A STEAK.

YOU WANT TO COOK THAT MEDIUM.

I WANT A LITTLE PINK IN THE MIDDLE AND I SEASON IT LIKE THAT.

SALT, PEPPER, GARLIC.

I'M GOING TO DO A QUICK MARINADE.

IT'S GOING TO SUCK UP THE SALTINESS OF THIS BALSAMIC VINEGAR OVER HERE.

I'M GOING TO TAKE THIS, SEASON IT AND THEN TURN THE FAT SIDE UP INTO A QUALITY BALSAMIC VINEGAR.

AND YOU WANT TO LET THAT SET FOR AT LEAST A HALF HOUR.

NOW IF YOU WANT TO PUT IT IN THE REFRIGERATOR, YOU HAVE SOMETHING ELSE GOING ON, THAT'S FINE.

ON THE TOP WE ARE GOING TO SEASON IT AS WELL.

SALT, PEPPER AND GARLIC.

PEOPLE SAY I'VE NEVER HAD DUCK THAT I LIKED.

TRY IT LIKE THIS.

>> Nicki: THAT'S GOOD.

>> Tim: TRY IT LIKE THIS.

LET IT SET FOR A HALF HOUR.

WE HAVE SOME GREEN BEANS GOING AND WILD RICE THAT WE ARE GOING TO PRESENT WITH THIS.

THIS WOULD BE A NICE APPETIZER.

FOR US THIS IS GOING TO BE ALMOST A MEAL.

>> Nicki: THAT'S A LOT OF MEAT.

>> Tim: WE HAVE OUR TROUT DIP, SMOKED TROUT DIP THAT WE ARE GOING TO TRY IN A LITTLE WHILE, WHICH WILL GET US READY FOR OUR DUCK AND THEN WE'LL REALLY BE HUNGRY FOR OUR RABBIT.

>> Nicki: THAT'S ALL GOOD STUFF.

>> Tim: WE'LL BE RIGHT BACK IN A MINUTE.

>> SO OUR DUCK HAS BEEN SOAKING.

I'M JUST GOING TO SCORE THIS.

CUT INTO THE SKIN BUT NOT ALL THE WAY THROUGH.

SO Mrs. FARMER, WHAT KIND OF FAT DO YOU THINK I'M GOING TO USE.

>> Nicki: DUCK FAT.

>> Tim: RENDERED DUCK FAT.

WHAT SHOULD WE COOK THE DUCK IN?

DUCK FAT.

YOU CAN BUY THIS.

IT IS MORE AND MORE AVAILABLE.

YEARS AGO WE WERE AT A RESTAURANT AND SOMEBODY TOOK SOME LITTLE REGULAR POTATOES, LEFT THE SKINS ON AND THEY CUT THEM THIS THICK AND BROUGHT THEM TO OUR TABLE.

WERE THEY NOT IMAGINE I MAGIC.

WE SAID WHAT DID YOU COOK THEM IN AND THEY SAID DUCK FAT.

>> Nicki: RECENTLY WE HAD SOME FRIES IN DUCK FAT, THE BEST EVER >> Nicki: THE.

>> Tim: THE GOOD THING ABOUT COOKING DUCK IS THE CRISPS CRISPY SKIN.

WHEN WE COOK THE ORANGE DUCK AND IT IS COOKED JUST RIGHT.

>> Nicki: WE FIGHT OVER THE SKIN.

>> Tim: YOU DON'T WANT TO COOK IT TO DEATH.

YOU WANT IT TO BE PINK IN THE MIDDLE.

>> Nicki: LET ME BRING IT CLOSE FOR YOU.

>> Tim: SET IT RIGHT UP HERE.

REMEMBER EARLIER WE HAD BACON IN THIS.

DO YOU THINK BACON WOULD HURT THE FLAVOR?

NO, WON'T HURT IT AT ALL.

I'M NOT GOING TO MARINADE THE OTHER SIDE.

I'M GOING TO PUT THESE IN FAT SIDE DOWN.

(SIZZLING SOUND) PROBABLY TAKE FIVE MINUTES TO GET THAT NICE AND CRISPY.

>> Nicki: WANT A LID ON THERE?

>> Tim: YES, PUT THE LID ON THERE.

>> Nicki: LOOKS GOOD.

>> Tim: LOOK AT THAT.

>> Nicki: SO GOOD.

>> Tim: ALL RIGHT Mrs. FARMER.

>> Nicki: THAT SMELLS AND LOOKS SO GOOD.

I CAN'T WAIT.

YOU SCORED THAT.

WHY DID YOU DO THAT AT THE BEGINNING?

>> Tim: I'M COOKING THIS IN RENDERED DUCK FAT.

NOW SOME PEOPLE SAY IT'S PROBABLY TOO MUCH FAT BUT IF YOU DIDN'T HAVE ANY FAT AT ALL IN HERE, IT WOULD HELP RENDER THAT FAT OUT.

NOW YOU WANT TO KEEP THE FAT FOR WHATEVER REASON.

THE THING ABOUT DUCK FAT IS IT'S KIND OF LIKE BACON GREASE, IF YOU STRAIN IT, AND TAKE CARE OF IT, YOU CAN REUSE IT.

>> Nicki: CAN WE COOK OUR POTATOES IN THAT?

>> Tim: THAT'S THE PLAN.

WE ARE GOING TO LET THIS REST FOR A MINUTE.

OH MY!

LOOK AT THAT.

NOW, Mrs. FARMER, WE ARE GOING TO LET THAT REST FOR JUST A MINUTE.

THEN WE'LL SLICE IT REAL THIN.

PRESENT THAT OVER A BED OF RICE.

A CUP OF GREEN BEANS.

THAT'S OUR SNACK.

>> Nicki: I'M LOOKING FORWARD TO THE SNACK.

>> Tim: ARE YOU READY?

>> Nicki: EXCITED.

REALLY EXCITED.

WOW!

THAT'S MY NEW FAVORITE MEAL.

I MEAN SERIOUS.

I CAN'T EVEN DESCRIBE HOW THAT TASTES.

>> Tim: IT TASTES LIKE WHAT I HAD LAST NIGHT BUT LAST NIGHT I GOT TWO PIECES.

AND I SAID YOU KNOW WHAT, WE CAN DO BETTER THAN THAT.

LET ME TELL YOU WHAT, IT HAS BEEN A WHILE SINCE I'VE MADE THIS.

>> Nicki: I'M GOING TO WANT IT ALL THE TIME.

>> Tim: SO SIMPLE.

BALSAMIC VINEGAR.

LAST TIME IT WAS WILD DUCK.

THIS IS DOMESTIC DUCK.

YOU HAVE TO BE CAREFUL, MAKE SURE YOU GET IT BROWN, SOME PEOPLE LIKE IT MORE RARE THAN THIS.

THIS IS BEAUTIFUL.

WE ARE GOING TO TURN THE CAMERAS OFF AND DEVOUR THIS.

WE HAVE ANOTHER ONE OVER HERE.

YEE HAW.

>> Nicki: YAY.

>> Tim: DIG IN Mrs. FARMER.

>> Nicki: LOOKS REALLY GOOD.

>> Tim: SEE HOW THAT HAS THANKEN THICKENED UP.

>> Nicki: REALLY GOOD.

THAT'S WONDERFUL.

>> Tim: TASTE THE HORSERADISH IN THERE.

WE'LL SAVE THAT FOR LATER.

NEXT.

>> Nicki: LET'S EAT AGAIN.

>> Tim: I'M JUST TAKING MY POTATOES AND SETTING THEM IN THIS NICE HOT DUCK PAN.

I THINK WE HAVE ANOTHERREN ENOUGH.

I COULD EAT MORE POTATOES.

>> Tim: YOU LOVE POTATOES.

>> Nicki: I DO.

>> Tim: ONCE I GET THEM IN HERE I'LL PUT SOME SALT AND PEPPER ON THEM.

I WANT THEM TO BE EVENLY BROWN.

SO WHAT WE ARE GOING TO DO IS TAKE THE RABBIT OUT.

SET THE RABBIT ASIDE AND REDUCE THE LIQUIDS DOWN.

SEE HOW I HAVE THAT ON A HIGH TEMPERATURE.

SEE THE REDUCTION BUBBLES WE LIKE TO CALL THEM.

>> Nicki: NICE AND THICK.

>> Tim: I'M GOING TO BRING THE TEMPERATURE DOWN.

LOOK AT THE POTATOES.

>> Nicki: I'M READY.

>> Tim: I'LL DRAIN THEM ON A PAPER TOWEL AND POUR SOME JUICE OVER EVERYTHING AND BOOM, WE ARE GOOD TO GO.

BE RIGHT BACK.

OKAY.

YOU HEARD PEOPLE SAY RABBIT IS TOUGH.

>> Nicki: YEAH.

>> Tim: WHEN I PICKED THIS UP, NICKI, EVERYTHING WAS FALLING APART.

LOOK AT THIS, I'M BARELY TOUCHING THIS.

>> Nicki: YOU ARE FEEDING ME GOOD IDEA TODAY.

>> Tim: WE HAVE DONE THREE RECIPES PER SHOW.

YOU ARE GETTING YOUR MONEY'S WORTH, FOLKS.

>> Nicki: THIS IS ALMOST MY FAVORITE RECIPE, TOO.

>> Tim: RESTAURANT TYPE STUFF.

>> Nicki: YOU DON'T GET IT THIS GOOD IN A RESTAURANT.

THIS IS GOOD.

POTATOES, TOO.

>> Tim: THAT'S MY FAVORITE RABBIT DISH.

>> Nicki: POTATOES ARE GOOD.

THE CRUNCH.

>> Tim: I LOVE TO PICK THESE UP.

ALMOST LIKE A CHIP.

>> Nicki: I'LL DIP THEM IN THE SAUCE.

REALLY GOOD, TOO.

>> Tim: LOOK AT THE COLOR OF THAT MEAT.

LOOK HOW WHITE AND TENDER THAT IS.

JUST FALLS OFF THE BONE.

>> Nicki: RIGHT UP THERE WITH NUMBER ONE.

I DON'T KNOW WHICH ONE I LIKE BEST TO BE HONEST WITH YOU.

>> Tim: THAT WAS THE MOST DELICIOUS RABBIT I'VE HAD IN A LONG TIME.

POTATOES ARE BEAUTIFUL.

I DON'T KNOW HOW YOU GET ANY BETTER POTATOES THAN THAT.

Mrs. FARMER, HERE'S THE SCARY PART.

>> Nicki: THIS IS MY FAVORITE PART.

>> Tim: OUR HALF HOUR IS UP.

>> Nicki: I GET TO EAT.

>> Tim: SO IF YOU WANT TO FIND SOME OF THESE RECIPES WHERE WOULD YOU GO, Mrs. FARMER.

>> TimFarmersCountryKitchen.com.

>> Tim: THERE ARE ALL KINDS OF RECIPES ON THERE FROM EVERYTHING IN THE WORD.

AND WE ALSO HAVE HOW TO BUILD A SMOKE HOUSE, HOW TO MAKE SAUSAGES, HOW TO CURE A HAM, SO ON AND SO FORTH.

BUT NOW WE'VE GOT TO SAY GOODBYE BECAUSE THIS IS NOT GOING TO GET ANY BETTER OR ANY WARMER THAN THIS.

Mrs. FARMER IT'S ALL ABOUT.

>> Nicki: GOOD TIMES.

>> Tim: GOOD FRIENDS.

>> Nicki: AND REALLY GOOD EATS.

YOU REALLY OUTDID YOURSELF.

SEE NEXT WEEK ON A TIM FARMER'S COUNTRY KITCHEN.

LET'S CHOW.

♪ ♪ ♪ ♪