The other night I found myself in the kitchen with half the ingredients necessary to make a nice duck dinner. So I had to improvise. Earlier that day, on Twitter, Robert Scoble was going on about how if you made bad videos, people would watch them.
So I shot video of our cooking experience from assembly to plating. It is now my first video blogging effort.
Here's the recipe for :
- 2 organic duck breasts good sized
- Dry white wine (we used a Roussanne)
- Dry red wine (we used a shiraz)
- 3 or 4 tbsp butter
- One small orange (we used a satsuma)
- 2 tbsp pomegranate molasses
- Salt and pepper
To Cook It:
- Mix 2 tbsp pomegranate molasses with about a quarter cup of red wine and set aside.
- trim and clean the duck breasts
- score the skin of the duck breasts (i forgot to video this step)
- Preheat oven to lowest setting
- Pan sear the duck breast until about 75% cooked
- Take the duck breasts out of the pan, season with salt and pepper, and place on a plate in the oven
- Clarify the duck fat and remove about 75%
- Using the white and red wine, deglaze the pan
- Allow the wine to cook down
- Add the pomegranate / wine mixture
- Allow mixture to cook down a bit
- Add the butter slowly
- Allow to cook way way down until it's thick
- Add the oranges
- Cook until the oranges are warm
- Add Salt and Pepper to taste
- Remove duck breasts from oven, plate and cover with the mixture from the pan.
The video shows my wife and I creating an excellent meal. But, the video has the following rookie issues:
- Sometimes the shot isn't quite lined up.
- The sound is not quite even and quiet throughout.
- It's bloody long! About 30 minutes.
- As a celebrity chef, I haven't quite found my voice. I'm earnest, but not funny.
- I shot over an hour of initial footage, my Flip camera only has an hour of memory, so at the end, video is shot on my still camera.
- My video editor was free and the text feature on it was amazingly bad. Like, stunningly awful.