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Duck is a favorite in restaurants, but often considered too difficult to cook at home. No longer! Julia prepares her original (first shown on The French Chef) pan roasted duck, glazed with shallots and parsnips. And Jacques roasts a whole duck, then combines slices of the juicy duck breast with garlic, mustard and delicate salad greens tossed in garlic, mustard and duck giblets.
One Potato, two potato, oh, so many potatoes. Julia and Jacques share their tricks, "trucs" and techniques for perfect baked potatoes, airy mashed potatoes, creamy potato casserole, and delightful lighter-than-air crispy-fried pommes soufflés.
First is a Roast of Veal with Wild Mushrooms, Braised Endive, onions and white wine-the aromas just fill the kitchen. Second is a delicious Leg of Lamb, hip bone removed, studded with garlic on a ragout of white beans and pancetta, onions, mushrooms and thyme. And, not only are you shown how to prepare these dishes, but Jacques then demonstrates, step-by-step, how to carve and serve them.
Start with one large, whole Salmon, and observe as Julia and Jacques transform the fish into Salmon tartar and "Instant Gravlax." This, of course, is prelude to baking the Salmon in an "only Julia can get away with it" bicycle pump inflated parchment papillote (bag).
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- Premiered: September 25, 1999
- Rating: TV-G
- Premise: Culinary gurus Julia Child and Jacques Pepin host a cooking series in Julia's kitchen. `I love to cook with friends,' she says. `You can have some of your best conversations over the cutting board or the stove.' The camaraderie between Jacques and Julia wa… (more)