I didn’t find myself learning much new in the ways of techniques during this episode. She trusses the duck, shows you how to prick the bottom portion of the duck to drain out some of the fat, makes a stock from the various giblets, etc. But the great thing about this episode is that I now know that I can make roast duck a l’orange for dinner guests. Julia does an amazing job of equipping you with the knowledge and confidence you need to tackle any recipe.
Lessons from Julia is a weekly series where I post what I am learning from watching episodes of The French Chef with Julia Child starting at season 1, episode 1.