Just a heads up, when I use recipes from cookbooks pre about 1980, I cut the recommended cooking time down by 20%. Modern ovens are much more insulated and efficient. For a 5.5 lb duck, I would do 15 min at 450 and then 40ish min at 375 on the convection setting. Also, I have found that most Julia recipes are timed for a “fridge cold” protein starting temp. Don’t know if this helps.

It’s nice to see him treating the book like how the book treats him lol

Hi, When I was 8 years old (now I'm 60), My sister had to pass a cooking competition to get a permanent position in the kitchen of a large high school in our region. This position allowed her to become a civil servant, with the many advantages that this presented in France at that time. She presented herself 3 times with the same recipe. 3 years that’s a long time ….🤪 I ended up hating the duck à l'orange. Well yes, all year long, she was practicing on us, her poor family..... Thankfully, she mastered the recipe, got her job and stopped trying on us. When I was 14 years old, the high school canteen where she worked was ranked 3rd in France. I never ate duck 🦆 à l'orange🍊 again. Bravo you are tackling traditional recipes that are not simple. I admire you for that. Have you tried the gratin dauphinois? An inratable wonder of simplicity and an unforgettable taste. Congratulations from France 🇫🇷

I love this! I think she wanted you to supreme the oranges - cut the top and bottom off, cut the peel all the way down to the flesh with no pith remaining, then use a thin sharp knife to cut between the segment membranes to liberate each segment of orange. You are left with just the little bursting beads of flesh with no chewy pith. It's a great trick to enjoy winter citrus and I hope you'll give it a try!

Arrowroot vs Cornstarch: Clarity: Arrowroot is clear and glossy, so cooks will often use it to thicken fruit dishes or pies. In contrast, cornstarch makes a dish slightly cloudy or chalky-looking.

I just appreciate watching a “normal” (not professionally trained) person tackling these complicated dishes written years ago with terms we do not use today. It’s refreshing and entertaining and I look forward to your videos. I would say that…more often than not…any new recipe I try does not resemble the finished product in the picture. Thank you for being brave enough to do what I would not even consider tackling.

Arrowroot gives a clear sauce. Overall you did a good job on your first attempt. Not everyone likes duck, I think it’s best as Peking Duck.

I have absolutely fallen in love with this series. I just keep watching all the old recommended videos. Please don't ever stop this series. And one day when you get to the end of Julia's recipes please move on to other people like Martha Stewart and Paula Dean and everybody else. Please!

I literally have no idea how this series hasn't absolutely blown up on youtube yet because this is genuinely the series I live for. I could (and absolutely have) watched literal hours nonstop of this guy just making food like this is quality content and I'm shocked that the rest of the world hasn't also fallen in love with this. I blame the algorithm.

Don't let babish hear you talk trash about the tiny whisk lol. I love watching you struggle through these recipes, you're an inspiration

"Where's the butter?" Had me rolling! Totally appropriate for a Julia recipe

I can't explain how many times I rewatched Siri defining "limpet" and how hard I laughed each time, especially the first. I have tears in my eyes.

You need to wash the duck well & pat dry. I've even used salt water to get rid if the blood smell. Have to dry well so the skin gets crisp.

Clearly he’s never read any ridiculous books in which a girl’s eyes were described as ‘deep, limpid pools.’ Lol!

The love and respect you have for this women truly makes me tear up. She is not here but you honor her and speak of her as if she's right there with you. I hope that wherever she is, she can see the honor you bestow upon her. Not only do you read her book. You LIVE her book.

“It smells like a dead duck…” Oh, Jaime, don’t ever stop this channel❤😂

Arrowroot and cornstarch have different thickening properties. A better substitute for arrowroot is potato starch as it will give you a clear sauce. You already know that your oven is hotter than hers, so lowering the temperature by 10 degrees Celsius will give you an oven temperature closer to hers. Duck is better cooked low and slow ,120 C° for 6 hours or more depending on the size of your bird, and the internal temperature you want. When cooking low and slow the internal temperature won’t rise during the resting time and you don’t need to rest it. Yes ducks have a different smell to other birds, the same can be said by comparing lamb to pork. You carve a duck like you would carve a chicken. Hope this helps

"Turn on the oven while you still have a clean hand." This is the kind of step that I always need but is never listed. Thanks for sharing your adventure with us!

Poultry temperatures are properly measured by putting the thermometer into the deepest part of the thigh, but not against the bone. You were temping through a very thin bit of meat in the wrong area, which will cause it to show a higher temperature. LOVE this series! 😁

“Remove as much fat as you can.” “I can remove it all if you want me to.” 😂🤣😂😭 Love this channel so much.

This brings back sweet memories as a teenager in the 1970's ... A small group of us would skip class on a Friday when a new movie hit the screens, and we'd head to downtown Toronto for the premiere. Our first stop in the city was the legendary "Arcadian Court" in the venerable 'Simpsons' flagship store on Yonge. On the menu was 'Duck a l'Orange'. It was the signature dish of that beautiful rooftop dining hall, and It became an immediate favourite of mine. Succulent breast with a creamy orange sauce, served with an assortment of exotic vegetables. We didn't know it at the time, but we were experiencing the last vestiges of an old-school upscale department store; that was also a prime location of where "ladies that lunch" would reward their afternoon, after extravagant haute couture purchases in 'The Room'.

The cornstarch is the reason why the sauce got thicker as it sat, as well as the clarity.

Your sauce was PERFECT! Clear of lumps and impurities, glossy, thick, luxurious looking. Made me want bread to just dip and eat the sauce alone! You are doing a great program!

I love it when Jamie says "order up!" Also this series portrays what cooking is like when you have ADD. I feel it in my bones! 😂

A couple gentle suggestions: 1. With the amount of saucers you are and will be making, I highly recommend you purchase a fat separator. Oxo makes a very good one. 2. I noticed (I could be in error) that when you poured off the "fat" from the pan, there may have been some good duck juices which, as you know, are integral to a sauce/gravy, a fat separator salvages even the tiniest of pan juices - you will not regret it!. 3. Invest in a digital thermometer and/or a cooking thermometer alarm. I own both and they have saved me from myself countless times over! I've gone through several different varieties and landed on ThermoWorks as my favorite manufacturer. They're both instant read. The cooking thermometer alarm will notify you when your beast has achieved temperature thus avoiding overbor under cooking. It also is handy for deep frying and candy making. 4. I agree with Keith (in comments below) regarding the arrowroot. As you are finding out, cooking well is not only a labor of passion, it is also a precision process involving, math, science and chemistry. You are doing remarkably well; don't let the mishaps get you down - we've all been there and no doubt will visit failure again. The journey is exciting and the results, more often than not, are rewarding. Love you humor and solution process!

I’m here for the Jamie & Julia series! Its so nice that a real human is making the dishes and not a pro chef who tend to gloss over something or move in the speed of light. Loved the movie and found this series really fascinating. I have now devoured allmost all of the parts in this series! Thank you! This makes me want to try to make some of these recipes. It really helps when you taste them and tell what they really taste like. Its so hard to picture the look of the dish not to mention the taste just by reading a looong recipe.

For the orange segments: the fine dining version is to peel off all the skin and white bits; the home cook version is to peel the orange with a knife, removing all the white, and then cutting in between the skins to get the segments…

Limpid definition of the French dictionary : Of which nothing disturbs the transparency. I believe that Julia is carried away by the lyricism and poetry because this sauce seems very good and considering what it contains it will never be Limpid. 🥰🇫🇷

It‘s just a small thing but the orange slices- I think Julia ment cutting them into „filets“. You first peel the orange with a knive (so that nothing of the white stuff is left and you can see the inner „membranes“ of the chambers). After that you take out the filets by cutting alongside the membranes. In the end you are left with only orange „meat“, which has a more pleasing texture and taste than with all the „white stuff“ (that is more tough and a little bitter) still there. Edit: and it also looks a bit nicer 😊

I have only made duck once, but the non-stop fat machine was REAL. My house also smelled like duck fat for a really long time. I didn't use Julia child's recipe, I think I just roasted it like I would a turkey and made a quick gravy and threw in a tablespoon of marmalade, which is what my friend recommended and it was great. I'm so sorry this was an ordeal, but sometimes long cooking projects are like that. I once made JC's pate turine and it was a multi-day project but we had had amazing pate for like a month. SO GOOD.

You look almost as clumsy as I am when it comes to cooking. Finally a cooking video I can relate to.

As someone who learned to cook by way of super refined French technique, I fully support your haphazardness.

Don't throw out that rendered duck fat. It's freaking delicious!

Wash your duck and scrub it with salt and rinse it! It'll get rid of the smell of the blood etc... I'm Czech, and grew up living with my grandmother who made duck and goose all the time. Don't be hard on yourself - cooking duck properly is an acquired skill. If there's a Czech restaurant near you go there for a duck dinner - and I'm sure the chef would let you see how it's done. There's a very very fine line between rare and overcooked - and again, it's a skill to be able to determine this. You should eventually try this one again - I think you'll make it happen!

Jamie, been watching your stuff for about a year now and absolutely love your channel. You inform me that I, too, can do it. It simply, but inevitably, takes time, patience, practice, and if you can read, you can cook. I often watch your videos before I attempt something to get your take on process, technique, timing, patience, and persistence. Thank you. Keep it up.

just made this tonight using only your video and the OG julia video and it was incredible! ive never made duck before but watching you do it made me feel like i could do it and im so grateful i took a chance to try something new. one thing i learned that may help anyone else looking to do the same is to utilize your turkey baster in removing the fat from the cooking dish while its still in the oven. i struggled and burnt my hand a bit trying to use the spoon method but the baster was quick and easy :)

I would watch this on Food Network all day long. A few points... A skinless orange is an orange that has been supremed. It's a specialized way of cutting an orange to eliminate all of the membrane. The roasting pan also needed a V rack in order to have the duck on its side, which also keeps it from sitting in the fat, and prevents it from overcooking rapidly. Beyond that (and the cornstarch vs arrowroot), you did a pretty good job of it, overcooking aside. My first duck was abominable.

For the orange segments, cut off each end and all skin. Slice along the visible membrane and use your thumb to hold down the membrane and make second cut to remove segment. Repeat around the orange until all segments are removed.

Watching you have breakdowns is amazing. I’m not the only one.

This series is so great for the world of cooking. I think a lot of becoming a chef is getting past the fears of tough dishes and learning from mistakes. Any dish Ive ever put on a menu goes through a refining process and might not even look close to the dish I started with.

When I was a kid I worked at a restaurant we pre-roasted our ducks, then when someone ordered one we'd throw one of the de-boned halves in the oven. I think the two-step process the best way to get the skin really crisp; I didn't like Julia's recipe either until I cooked the duck that way.

Try not to feel so dissapointed or frustrated. Your cooking skills have come so very far Jamie. Good on yah!

In watching these videos from the beginning, I appreciate how well used and loved that cookbook has become. I have one like that drizzled over the years with sauces, oils, spices and my very own tears. Learning new recipes are a challenge but in the end a lot of fun with a feast of a payoff.

I love watching this dude, it reminds me of what it was like to cook when I first started in the kitchen 27 yrs ago

Jamie, would you consider doing a series on what you've learnt since starting to cook as an adult? Maybe pastry tips, meat tips, utensils you didn't have, spices, etc. What I learned baking with Milkbar What I learned cooking with Julia What I earned cooking the world, Etc.

I wonder if swapping arrowroot for cornstarch messed with the sauce? I think arrowroot it a more subtle thickener and I don’t think it adds cloudiness like cornstarch does. Ps, love this channel, I’m getting these books for my birthday so I can cook my way through them. I’ve been inspired!

Love this series And yes, raw duck tend to smell. Just rinse with water and lemon or salt then dry it. Keep up the good work 😃

I discovered your channel by pure accident, watched a few of your videos. The akimbo bit in this one literally had me in tears 🤣 Great content!

I just discovered you and I am already in a marathon of this series SO GOOD🙏🙏

I have gone through her cookbook too. I bought a chinois (very fine mesh strainer) for sauces. You use a wood dowel or spoon to push through all but the particulate. Never add butter until sauce is done and off heat. You did a great job though so don't beat yourself up!

I’ve been cooking for 50 years and many times tackled complex recipes that took hours to prepare only to face the ultimate let down; it sucked! But, like you, at least you can tell everyone you did it!!! Another Julia notch in your belt. Love, love, love your vids!

my friend and I have been binge watching your videos since another friend recommended them. They are fab and entertaining as well as a learning experience. I have since bought three Julia Child cookbooks. Thank you for all your time and effort on these videos. From a fellow canuck

I discovered this show just a few days ago and I can't get enough! Good show!

I ordered Duck l'Orange at my junior prom dinner, I thought I was both fancy AND schmancy! Julia's nephew Alex, who wrote My Life in France with her, said in a couple interviews I've seen that Duck a l'Orange wasn't a dish she was terribly crazy about, but it was quite en vogue in the 60s and into the 70s that she did prepare it.

We have about 20 male ducks awaiting their processing time here on the ranch so I am going to try this recipe and just see how much trouble I can get into! LOL! Around here, the recipes for all our meats begin with processing the animal so there are a LOT of steps before it comes time to follow the recipe. 🤠

I love when KZfaq recommends a really awesome channel. I’m addicted

your orange cake breakdown yesterday showed up in my recommended and I’m so glad it did! fell in love with this series right away and been marathon watching Jamie & Julia all day today💕 can’t believe I didn’t discover your page earlier.. what a gem!

I've cooked duck several times (I love Peking Duck). I don't know what Julia's talking about. It's incredibly difficult to overcook it to the point where it's dry. It's so fatty that the more you cook it, the more fat you get from it.

I just discovered you a few weeks ago and I've been watching the videos on my lunch hour. It's awesome to see someone just as perplexed with recipe instructions as me!

This may be one of my favorites among all of your marvelous videos. The abject failures are what either defeat poor cooks or encourage those with the passion and talent to perceiver. Bravo.

Arrowroot and cornflour are generally for different applications. For instance, arrowroot is fun to use when you want to make different coloured custards. Delicious fruit cake? Green custard. Fruit salad? Pink custard. It's fun watching guests adjust to our sense of humour. Cornflour is basically used for thickening when it doesn't matter if the sauce goes cloudy. Arrowroot thickens while keeping them clear.

I think the cornstarch is why you did not achieve a clear sauce. Whenever I use it to thicken a jam where it does not matter if it is clear (see Alison Roman’s cornmeal blueberry tart), it becomes cloudy. Perhaps arrowroot does not do the same thing? Regardless, you did so well! Congratulations, even if it wasn’t perfect. My oven is currently out of commission. Realized when trying to bake a meringue for pavlova that whatever governs temperature broke-when we tested it, the thermometer we used to test the oven measured 100 degrees too hot. Thank god it wasn’t me, (😉) but maybe you should test yours if you took it out of the oven early and it was not the right internal temp.

I am really enjoying these videos! I really like the reality of cooking recipes at home. Meat temps are definitely a thing! The funny reactions and comments are totally relatable!

I know you won't but I would love to see a do-over video on this one. There was lots of help in the comments so you can do it right and see how good it is. Look forward to a limpid orange sauce!

If you are looking to do another series, try doing the recipes in the 60 minute gourmet by Pierre Franey. Another accomplished French cook but a different approach. Each is a full dinner with mains and sides designed to be done in 60 min. Its quite famous, and from what I can tell, every one of them is fantastic! Out of print book. More of a realistic take on French cooking that can be done a few times week during normal life.

I recently discovered you as well, and I can't stop watching! I love watching you struggle through these recipes, as I would. Keep them coming!

I’m so glad I found this channel! Such a great idea, go through big chefs books and make everything everyone would be too scared to make! Definitely inspiring

I so appreciate you being adventurous and trussing a whole darn bird. Hats off to you sir because I havent dared go any further than stuffing a chicken. And THAT was daunting!

I love how you ask Google for the definition of "limpid" and it gives you the definition of "limpet".

Wow! I think this is your most ambitious recipe to date - duck is tricky to get right. Yeah, things might have gone awry, but that's why we love watching you cook; you make us feel comfortable in our own culinary endeavors and how we can "fix" things on the fly. Even if it doesn't work out as planned, there's always tomorrow...

New to your channel and I have quickly fallen in love with it. You are great comedy relief and take on some really complex dishes, both of which are why I enjoy you so much. Keep it up, you are a natural 💜!!!

I just discovered this series, I love it! I'm watching about two of your videos per day, that are really inspiring.

I've been watching your videos and you're great and I applaud your efforts. Thanks for keeping us smiling and also encouraging us to cook. I bought the cookbook and am expecting any day now...LOL. My mother has a very old cookbook (not a JC cookbook) and they cook the duck in a larger roasting pan with an adjustable rack so all the duck fat just goes in bottom and it browns without flipping. The lovely thing about our recipe is that there is an orange peel glaze that goes on the duck while cooking and there is orange juice and peel in the gravy. Orange flavor is soooo delicious. The duck fat is used to make a roux for the gravy instead of arrow root or cornstarch so yes that is delicious too. It's been forever since mom made it but the duck skin with the glaze and the skin like cracklin skin...OMG!!!!! I guess a lot of these recipes over the years were derived from Julia's books. If you'd like the recipe let me know. Buon appetite

I absolutely LOVE the chaos of this channel ♥️♥️♥️

this is such a comforting series please keep going!

“Add the orange skin… strips.-- stop it.” LMAO I never watch cooking videos but you’re HILARIOUS, man!

I enjoyed this video. You learn more from watching a newbie blunder through a complicated recipe than you learn by watching a seasoned pro. In fact, this channel inspired me to get my own Mastering the Art cookbooks and I even purchased a set for my daughter who lives overseas. We now follow Julia Child recipes and stay in touch with our latest culinary triumphs and epic fails. So, Jamie! you've now had disappointing results with quail and duck. Perhaps you should stay afoul of smaller fowl?

Jamie you are a ray of sunshine ☀️ Sorry I am laughing till my eyes are tearing up Just love how you cook. It’s basically my style 😄

This channel makes me feel so much more confident in my cooking ability.

I really value that your videos frankly show the experiences of someone who loves to cook and eat but is not a professional chef. Too many food vloggers present content that's obviously heavily edited and that doesn't authentically show the trials (and joys) of home cooking. I think the appeal of The French Chef was largely based in Julia's understanding the realities for us non-professionals. We have all gotten results that we wish had been better. That's why we practice again and again. Thank you for your honesty and bravery.

Maybe you should try making just the duck breast with orange sauce! I'm just an average home cook but after watching around five to six videos by chefs I trust, it came out perfect from the first time! Also, orange supremes don't have any of the pith or membrane and are very easy to get! Just look it up on KZfaq! 😁

"I gotta season the cavity of this quacker" 😂😂😂😂

The only thing that comes close your awesomeness is your comment section…I’ve learned so much from just the comments alone 👩🏻‍🍳📖🥩

Thank you so much for this video!! My husband and I usually plan a date night where we cook outside the usual box! This is up for this weekend!! It’s nice to see we aren’t the only ones that mess up now and then!! But it’s all good!! There’s Wine!

I'm vegetarian and you're the only person I watch cooking meat. I can't miss any videos 😍

Really enjoying binging these videos lately. Love how surprised you are about all the fat... Duck is perhaps one of the fattiest roasting birds you can get . I would recommend using some of the fat to make some roast potatoes, for super-crispy-tasty-goodness.

The secret for every French recipe is the long ass cooking in sauces / broth etc.

That is awesome that the duck comes with neck already separated and the giblets stored inside the carcass. Where I'm from the neck is still attached and usually the insides are not present.

I just found your channel yesterday when I started making a spare room into my husbands office … finished the office but I can’t quit watching… I haven’t laughed so hard … I LOVE THIS CHANNEL !!

I always just wish I could crawl through the screen and help you! Good job.👍😁

So glad I found this channel, plus I love all the tips in the comments! Y’all have so much knowledge 👏🏼👏🏼

I have been saving this episode as I could tell by your expression in the teaser that it wasn't going to be lighthearted. You have made me laugh so often...you have a real talent as a cooking stand up comedian you know. Tip: You live in NYC...next time you want a duck..just go to Chinatown where there must be a river of ducks delivered from all of the surrounding countryside. From the way you smelled this one I suspect it. I hope you will try more duck recipes. I love duck. This was a brilliant idea - the Julia child school of hard knocks on learning cooking. Your technique in the last two years shows an impressive improvement. The service to great food is so appreciated. It has already demonstrated to me just how much stuff I have learned in 57 years of cooking..started seriously cooking family meals at 16. Built a restaurant in 1994, Japanese bento...had great teachers here from Japan. Nope not Japanese..just love the food. Oh, PS..if you buy freshedly killed organic free range poultry of any type,,,like butchered yesterday..it cooks in one half of the stated times. My 28 lb turkey - 9-12 min per lb. without being stuffed ,two days after we picked it up at the farm.

the ducks in the park are free

Your channel has comforted and entertained me during my second bout with Covid and I've made my way through all your videos during my quarantine. Now that I'm on the other side and recovered, I'm heading over to your Patreon to subscribe! Keep on being your genuine self! Thanks for the videos. 😀

jamie i think that your cooking has a very unique character taste that deserve a small laugh and a smile on peoples face, seeing on your timeline of video , you have shown that any body can be a good cook as long they put their best effort and their heart and soul to tackle any kinds of cooking situation , you can say that a recipe is just some guidelines, it is up to you to create something new , that you ( jamie ) can make. please continue of your jamie cooking

The amount of frustration by the anti-chef is just about right enough to be entertaining, not too much that the viewers themselves get frustrated too.

This is truly my new favorite channel. Can’t stop watching the videos, which might become a problem soon… Anyhow, love this content!

I'm sure folks have mentioned this already, but you've gotta watch "Julie & Julia" if you haven't already -- there's quite a few scenes that match your experience. Most of the things labelled "easy" tend to create a deep feeling of inadequacy out of nowhere because they are ummm...not at all simple for me.

I appreciate the fact that you pushed through the recipe. I tried making her beef bourguignon and even though it turned out delicious I don't want to do her recipes again. I find them too complicated.

Love these videos. Thanks from the UK!!