For this lesson, we were to prepare two dishes: duck with orange sauce and grilled chicken, sauce diable (diable is a sauce made of crushed black peppercorns, shallots, white wine, white wine vinegar, water, brown veal, chervil, tarragon, and butter), which is pretty spicy.
The difference between chicken and duck is that duck has a higher fat content, larger skeleton, and lower meat yield. Ducks are typically not grilled because of the high fat content, which can melt and ignite over open flames.
While we were prepping, Chef Bruno was checking out his facebook page: ;)
Chef Bruno demoed how to cut the duck which is very much like quartering a chicken:
These are the finished pieces of duck (the breasts are scored to help it cook faster because the breasts are so much bigger than the legs):
Amy & I showing off our duck:
While Amy cut the duck, I prepared our chicken for grilling and then baking (the chicken is cut open and flattened and then the drumsticks are placed into incisions in the skin - this keeps it flat for grilling):
The duck breasts cooked in the oven, so at one point, Sheryl asked Chef Bruno if he wanted to come and check out her breasts. There was a long pause, and then he said, 'ah... no, thank you'. We laughed for the rest of the class!
This is our finished duck, which has a leg under the thinly slice breast pieces over orange sauce:
We grilled the chicken and then baked it and arranged it with sauce and served with grilled tomato, mushrooms, and bacon. This is our chicken:
That was it for duck. Next lesson is pork and yet more chicken.
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