Mass Appeal Autumn's seared duck over wild rice


Uploaded by wwlp on 03.10.2012

Transcript:
www.wwlp.com AND TWEET AshleyT
OTTERS RESTAURANT IS A PERFECT
LOCATION FOR A DELICIOUS MEAL
WITH FAMILY AND FRIENDS.
HERE IS HOW TO MAKE SEAR DUCK ON
WILD RICE, WE HAVE JOSHUA
SHULDA.
GREAT TO BE WITH YOU, JOSHUA.
I'M SURE EVERYONE IS GETTING
VERY HUNGRY, WE'RE MAKING SEARED
DUCK ON WILD RICE.
WHAT GOES INTO THIS RECIPE.
YOU START OFF WITH A NICE
DUCK, FRESH, YOU SCORE IT.
YOU GO A LITTLE BIT THROUGH THE
SKIN BECAUSE YOU WANT TO GET IT
CRISPY AND GET SOME OF THAT FAT
OUT OF THERE, AND THEN A LITTLE
SALT AND PEPPER.
Ashley: THAT'S ALL YOU NEED
FOR SEASONING.
THAT'S IT.
AND THEN YOU GO RIGHT INTO
MEDIUM HOT PAN.
YOU DON'T WANTING TO TOO HOT
BECAUSE YOU DON'T WANT TO BURN
IT.
BUT YOU WANT TO GET THE SKIN
CRISPY SO YOU WANT IT A PRETTY
HOT.
Ashley: THAT'S WHY IT'S SAID
SEARED DUCK.
YOU GOT IT.
Ashley: WHAT ELSE GOES IN
THERE IN TERMS OF THE
INGREDIENTS.
IT'S EXCITING THAT IT'S FALL
NOW SO WE HAVE FRESH BRUSSELS
SPROUTS AND FRESH APPLES.
WE DECIDED TO DO THIS DUCK WITH
AN APPLE SID CIDER DEMI GLAZE.
I COULD PROBABLY EAT THIS
LIKE A SNACK.
YOU PROBABLY COULD.
PUT IT ON ICE CREAM.
Ashley: YOUR LOCATION IS
RIVERFRONT DINING, SO IT MUST BE
A BEAUTIFUL VIEW WHEN YOU SIT
DOWN TO EAT.
IT IS A NICE VIEW.
WE HAVE THE RIVER RIGHT ACROSS
THE STREET.
WE HAVE RAFTING COMPANIES ON
EITHER SIDE OF US, HOTELS, AND
GOLF COURSES.
Ashley: THIS IS A TOURIST
SPOT, ESPECIALLY IN THE WARMER
WEATHER.
THERE IS A LOT GOING ON RIGHT
NOW.
Ashley: AND YOU CAN ALWAYS
STOP IN ON OTTERS RESTAURANT TO
EAT.
YOU SHOULD.
Ashley: AND EVERYTHING IS
HOMEMADE.
EVERYTHING IS.
Ashley: AND YOUR MENUS ARE
ONLINE.
THE DINNER MENU REALLY CHANGES
DAY-TO-DAY.
YES, WE HAVEN'T SAT DOWN AND
TYPED UP A HARD MENU YET, WHICH
IS GREAT BECAUSE WE HAVE ALL
THESE LOCAL INGREDIENTS TO USE
WEEK TO WEEK, AND THAT USUALLY
DECIDES WHICH WAY WE'RE GOING TO
GO WITH DINNER.
Ashley: THAT MUST BE NICE YOU
ARE NOT TIED DOWN EVERY NIGHT.
YOU CAN BE CREATIVE.
THERE IS ALWAYS FRESH PRIME
RIB, LOBSTER AND HADDOCK, THOSE
ARE STAPLES ON OUR MENU.
BUT AT THE SAME TIME WE HAVE ALL
THESE FRESH LOCAL INGREDIENTS
FROM FARMS THAT WE GET OUR
INGREDIENTS FROM.
Ashley: AND NOW YOU'RE
COOKING THAT UP, SEARING IT.
I STARTED SOME RICE, SOME
WILD RICE, AND I STARTED WITH A
LITTLE BIT OF CHICKEN STOCK AND
WILD RICE.
THEN AS THAT FINISHES UP I'M
GOING TO DO SOME CHOPPED APPLES
AND ALMONDS AND CRANBERRIES AND
A COUPLE OF OTHER CRISPY
VEGGIES.
I'LL ADD THAT TO IT.
I PRE-STEAMED SOME BRUSSELS
SPROUTS, AND WE'RE GOING TO DO
THAT IN BREAD CRUMBS AND PAN-FRY
THEM.
AND THEN THE APPLE CIDER DEMI
GLAZE.
THAT'S A RED WINE IN CIDER
REDUCTION WITH SEASONINGS.
Ashley: SOUNDS LIKE A GOOD
RECIPE, JOSH WAXER I HAVE TO
SAY, I DON'T KNOW IF I CAN WAIT
TO TRY IT, SOUNDS REALLY GOOD.
IF PEOPLE WANT MORE INFORMATION
ABOUT OTTERS RESTAURANT, THEY
CAN VISIT YOUR WEBSITE.
AND WE'RE ON FACEBOOK TOO.
Ashley: WE'RE NOT DONE WITH
THIS RECIPE.
WE'LL BE BACK TO FINISH UP A
LITTLE BIT LATER.
NOW DON'T GO ANYWHERE, WE'LL BE
DUCK DISH FROM OTTERS RESTAURANT
WE ARE BACK IN THE KITCHEN WITH
JOSHUA SHULDA, HEAD CHEF AT
HEAD CHEF AT OTTERS RESTAURANT.
HE'S SHOWING US SEARED DUCK WITH
WILD RICE.
EARLIER IN THE SHOW WE WERE
SEARING THE DUCK, AND YOU HAVE
THIS FINISHES PRODUCT HERE.
I SEARED THAT TO MEDIUM RARE.
WE HAVE THIS NICE FAT FROM THE
DUCK IN THE PAN STILL, SO WE'LL
TAKE SOME OF OUR GLAZE.
Ashley: THAT'S THE APPLE
CIDER.
YES, WE'LL HEAT THAT UP, AND
I HAVE THE BRUSSELS SPROUTS
GOING ON OVER HERE.
I'VE PRE-BLANCHED AND LOADED
SOME BREAD COMES.
Ashley: THAT'S ALL DID YOU
WAS THROW THEM IN WITH BREAD
CRUMBS.
YES, AND THE WILD RICE IS
FINISHED.
IT'S AL DENTE WITH SOME
CRISPINESS.
Ashley: I LIKE IT THAT WAY.
AND THEN WE HAVE ALMONDS AND
CRANBERRIES, WE'LL TOSS THAT
TOGETHER.
Ashley: I'VE NEVER HAD RICE
WITH ALL THAT MIXED IN.
IT MAKES IT NICE AND PRETTY.
Ashley: YES.
AND BETWEEN THE RICE AND ALL
THE FRESH VEGETABLES IT STAYS
NICE AND CRISPY.
Ashley: WE TALKED ABOUT
RIVERFRONT DINING, IT'S
BEAUTIFUL.
IT MUST BE NICE THIS TIME OF
YEAR WITH THE FOLIAGE.
IT'S BEAUTIFUL.
CAN'T COME TO TOWN ON A BETTER
WEEKEND.
Ashley: AND SOMETIMES I THINK
WE TAKE IT FOR GRANTED LIVING IN
NEW ENGLAND BECAUSE WE SEE IT
EVERY YEAR.
GORGEOUS, EVERY YEAR IT DOES
T AND I GET EXCITED TO SEE IT.
Ashley: YES, I LOVE LIVEING N
NEW ENGLAND, I ABSOLUTELY LOVE
IT.
YOU HAVE GREAT ROOM FOR LARGE
PARTIES AND EVENTS.
YES, WE HAVE A PRETTY GOOD
SIZE FUNCTION ROOM.
WE CAN SEAT UP TO 150 PEOPLE.
THERE IS A HOTEL ON THE SAME
PROPERTY, SO GUESTS COULD STAY
THERE.
Ashley: IT'S GREAT.
A GREAT PLACE TO GO.
YES, IT IS.
Ashley: AND TRY YOUR YUMMY
FOOD.
NOW WE HAVE A MINUTE LEFT, SO
THE DUCK IS ALL SET.
YOU'RE HEATING UP THAT APPLE
CIDER DEMI GLAZE.
YES, BASICALLY I TRY TO PUT
THIS RIGHT IN THE MIDDLE OF THE
PLATE.
Ashley: OKAY.
THERE'S THE RICE.
Ashley: I'M BRING IT OVER TO
YOU.
THERE WE GO.
AND YOU CHOPPED UP SOME--
THAT'S FRESH APPLE, WHICH I
ALREADY HAD CHOPPED UP.
AND THE DUCK, WE'LL CUT IT ON A
BIAS.
KEEP IT NICE AND MEDIUM RARE.
Ashley: DOES IT TASTE LIKE
CHICKEN, OR DOES IT HAVE A
SPECIFIC TASTE TO IT.
IT DOESN'T TASTE LIKE
CHICKEN.
Ashley: IT DOESN'T?
IT'S NOT SOMETHING THAT I HAVE
EVERY DAY.
IF I WAS TALKING TO A LITTLE
KID, I WOULD TELL THEM THAT.
Ashley: I WOULD STILL BELIEVE
YOU IF I TOLD YOU THAT.
OKAY, IT TASTES LIKE CHICKEN.
Ashley: THAT'S WHAT I WANT TO
HEAR, I GUESS.
PUT A LITTLE GLAZE RIGHT
THERE.
Ashley: I COULD NEVER
RECREATE THIS AT HOME.
THIS IS NOT SOMETHING THAT I
WOULD EVEN ATTEMPT TO DO, SO I
WOULD GO TO OTTERS RESTAURANT
TRY IT.
THAT'S WHY WE'RE OPEN.
Ashley: THAT'S THE BEST THING
TO DO.
YES.
Ashley: BUT THEN THE DUCK
GOES ON THERE, AND THE SPROUTS,
LOOK AT THAT.
WHAT A BEAUTIFUL PLATE.
THANK YOU.
Ashley: VERY NICE.
AND THERE IT IS, THE FINISHED
PRODUCT.
THANK YOU SO MUCH FOR COMING AND
MAKING THIS FOR US, JOSHUA.
NOW EVERYONE CAN GO UP AND TRY
YOUR FOOD.
LEAVE YOURSELF SOME TIME FOR
ALL THE LEAVES.
Ashley: EXACTLY.
GREAT TO HAVE YOU.
THANK YOU SO MUCH.
THANK YOU.
Ashley: YOU CAN GET CHEF
JOSHUA'S RECIPE ONLINE LIGHTER