0:00:03 > 0:00:05We've travelled the world and eaten everywhere
0:00:05 > 0:00:09from roadside bars to restaurants with Michelin stars.
0:00:09 > 0:00:14But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:18Coming into a warm kitchen filled with the aroma
0:00:18 > 0:00:21of a tasty meal bubbling away.
0:00:22 > 0:00:24It's one of life's great pleasures.
0:00:24 > 0:00:28There's nothing like comfort food to put a smile on your face.
0:00:38 > 0:00:42Today, some dishes always hit the spot.
0:00:42 > 0:00:47These are our favourite comforting classics.
0:00:47 > 0:00:50When you talk about classics, you think of Beethoven, Bach,
0:00:50 > 0:00:52Rembrandt and Titian.
0:00:52 > 0:00:55- Yes!- But what we're cooking is classics of the culinary world.
0:00:55 > 0:00:59And we've got a few tricks to show you about the burger.
0:00:59 > 0:01:02We're going to show you how to make the perfect burger
0:01:02 > 0:01:03but with one addition.
0:01:03 > 0:01:05This - bone marrow.
0:01:05 > 0:01:12It supercharges the flavour of that beef and makes that burger soft,
0:01:12 > 0:01:18juicy and tender and full of meaty, flavoury goodness.
0:01:21 > 0:01:27This is chuck steak and it's just at the point of nearly being frozen.
0:01:27 > 0:01:31Now, we mince it while it's nearly frozen because it keeps the texture
0:01:31 > 0:01:35more intact. You want to have a bit of bite with your burger.
0:01:35 > 0:01:40Now, you'll see where the bone ends and the bone marrow starts and what
0:01:40 > 0:01:46you do is you just put your spoon in there like that and run it down
0:01:46 > 0:01:48the length of the bone.
0:01:48 > 0:01:51And the bone marrow
0:01:51 > 0:01:54will come out nice and easily.
0:01:54 > 0:01:56You know, Dave, I don't know what you've found,
0:01:56 > 0:01:59but bone marrow's quite popular now, isn't it?
0:01:59 > 0:02:01I mean, we've been using it for quite a lot of years.
0:02:01 > 0:02:04- Yeah, yeah.- And it's such a great ingredient.
0:02:04 > 0:02:07And all I'm doing, while Dave's mincing his steak,
0:02:07 > 0:02:11I'm just chopping the bone marrow really nice and fine.
0:02:13 > 0:02:17I mean, there really is no comparison between a burger made
0:02:17 > 0:02:20with bought mince and making burgers like this.
0:02:20 > 0:02:22And also making burgers from scratch -
0:02:22 > 0:02:25there's something lovely about it because you can get the kids
0:02:25 > 0:02:28involved in it and then building burgers, it's just great, man.
0:02:30 > 0:02:33This will make about four half-pounders
0:02:33 > 0:02:39in old money. Or, in new money, four 200-grammers.
0:02:39 > 0:02:44Now, you can see how fine I'm chopping this bone marrow.
0:02:45 > 0:02:47Mate, the bone marrow is ready when you are.
0:02:47 > 0:02:49Well, here we go.
0:02:49 > 0:02:54No eggs, no rusk, no odd additives apart from bone marrow.
0:02:54 > 0:02:57And it's funny, isn't it, you know, how you forget the classics,
0:02:57 > 0:03:00how you forget the taste of what it should taste like?
0:03:00 > 0:03:03- Yeah, yeah.- So, clean hands.
0:03:03 > 0:03:06What we do is we make sure that that...
0:03:06 > 0:03:07Should I start to season as you go?
0:03:07 > 0:03:10Yes, please, Dave, that would be great.
0:03:10 > 0:03:14- Lots of black pepper in these burgers.- Deffo.
0:03:15 > 0:03:17Look at the technique here -
0:03:17 > 0:03:19turning the meat in on itself so that bone marrow is evenly
0:03:19 > 0:03:23distributed throughout every single piece of meat.
0:03:24 > 0:03:26Going to half it...
0:03:29 > 0:03:31..and then quarter it.
0:03:31 > 0:03:35These are massive. Do you think they're too big?
0:03:35 > 0:03:36Nah!
0:03:36 > 0:03:38No!
0:03:38 > 0:03:39DAVE LAUGHS
0:03:39 > 0:03:43Right, so, very simple, the formation of burger.
0:03:43 > 0:03:45So, into a round,
0:03:45 > 0:03:48just like you're making a bun.
0:03:51 > 0:03:55And because we've got the textures right, we don't need any eggs,
0:03:55 > 0:03:57any breadcrumbs or anything to pad it out.
0:03:57 > 0:04:00This will hold together perfectly well.
0:04:01 > 0:04:03That's a fine burger.
0:04:06 > 0:04:08Number one.
0:04:08 > 0:04:10I do get excited with stuff like this.
0:04:10 > 0:04:13Now, let's put some heat on the griddle.
0:04:15 > 0:04:20Now, treat your burger like a fillet steak, OK?
0:04:20 > 0:04:23Your griddle needs to be hot.
0:04:23 > 0:04:25BURGER SIZZLES
0:04:25 > 0:04:28- Look at that.- Now, we're just going to put two on at a time.
0:04:28 > 0:04:33- Yeah.- You're looking at about three to four minutes per side.
0:04:33 > 0:04:36You're just going to stand there and gaze lovingly at it, aren't you?
0:04:36 > 0:04:38- Should I make the sauce? - Go on, dude, go on.
0:04:38 > 0:04:41Right, this is a brilliant burger sauce.
0:04:41 > 0:04:43And what we do is we get mayonnaise,
0:04:43 > 0:04:47two big spoons of tomato ketchup -
0:04:47 > 0:04:49tablespoons will do...
0:04:49 > 0:04:51This is chipotle paste.
0:04:51 > 0:04:53Chipotle's a chilli but it's got
0:04:53 > 0:04:55a real smoky flavour and so a teaspoon
0:04:55 > 0:04:59of this in a sauce gives it a really good kind of chilli, smoky flavour.
0:04:59 > 0:05:01..garlic powder...
0:05:03 > 0:05:05..a gherkin, diced fine.
0:05:07 > 0:05:10In fact, what we're doing, Si, this is our secret recipe.
0:05:10 > 0:05:13- I know.- We shouldn't be telling people this.- No, we shouldn't. No.
0:05:13 > 0:05:17And all that's needed to finish this off is a squeeze of lemon juice.
0:05:18 > 0:05:20Squeeze!
0:05:20 > 0:05:23I'll just stir all these wonderful ingredients together.
0:05:25 > 0:05:27Now, cheese again, it's a matter of choice.
0:05:27 > 0:05:31We're going classic because these are classic burgers.
0:05:31 > 0:05:32We're doing gruyere.
0:05:32 > 0:05:35It's a good melter and it adds something to the burger.
0:05:35 > 0:05:37It's not just decoration.
0:05:37 > 0:05:43You could use mozzarella but, hell, you want to taste cheese,
0:05:43 > 0:05:45and gruyere...
0:05:45 > 0:05:47- It just works, doesn't it?- I know.
0:05:47 > 0:05:51Now, if you're making a cheeseburger, I would suggest that you add
0:05:51 > 0:05:54the cheese at this point so that it's got time to melt and ooze.
0:05:54 > 0:05:56- Are you ready?- Yep.- Yep!
0:05:57 > 0:05:59And don't be shy.
0:06:01 > 0:06:03- Toasted baps.- Absolutely.
0:06:03 > 0:06:05We're using brioche buns.
0:06:05 > 0:06:09It's kind of new-fangled but this is something that's new-fangled
0:06:09 > 0:06:10that I believe works beautifully.
0:06:10 > 0:06:13I'll pass this to the toastmeister.
0:06:13 > 0:06:14Thank you, sir.
0:06:14 > 0:06:17Onion rings, tomatoes, it's got to be done.
0:06:20 > 0:06:21I want these quite thick.
0:06:21 > 0:06:24I want onion rings, I don't want onion fragments.
0:06:24 > 0:06:26There you go.
0:06:28 > 0:06:30So, first off,
0:06:30 > 0:06:34I would start with dressing and lettuce and then the burger.
0:06:42 > 0:06:48Now, I defy anybody to say that that's possibly
0:06:48 > 0:06:51the best burger you have ever seen.
0:06:51 > 0:06:53Yes!
0:06:53 > 0:06:56Now, I would probably go for a knife and fork with this burger.
0:07:00 > 0:07:02The texture is superb.
0:07:02 > 0:07:04The beefiness is superb.
0:07:04 > 0:07:07The seasoning's superb, the gruyere...
0:07:07 > 0:07:09This is the perfect burger.
0:07:17 > 0:07:18Every dish tells a story.
0:07:18 > 0:07:21It may be about the ingredients that define it,
0:07:21 > 0:07:26the memories it evokes or the people who created it.
0:07:26 > 0:07:30This is the story of Giovanni and Luca's risotto.
0:07:31 > 0:07:34Luca and myself grew up in the same tiny hamlet,
0:07:34 > 0:07:38which is called Carimate between Lake Como and Milano,
0:07:38 > 0:07:39and we've known each other
0:07:39 > 0:07:42since we were five or six years old, no?
0:07:42 > 0:07:45- Yes, yes, yes, yes, we meet in the primary school.- Yeah.- Yeah.
0:07:49 > 0:07:53Now we're going to make the best risotto alla Milanese -
0:07:53 > 0:07:55saffron risotto in English -
0:07:55 > 0:07:59according to the traditional recipe as it should be.
0:08:00 > 0:08:03Just two carrots and tomato.
0:08:04 > 0:08:06One onion.
0:08:07 > 0:08:09And the celery.
0:08:09 > 0:08:12This is what we need for the meat broth.
0:08:12 > 0:08:16The hen first because it's big.
0:08:16 > 0:08:19Biancostato.
0:08:19 > 0:08:20And this one.
0:08:24 > 0:08:26Voila!
0:08:28 > 0:08:30Now that the broth is ready,
0:08:30 > 0:08:33which rice are you going to use for the risotto alla Milanese?
0:08:33 > 0:08:36We will use the famous carnaroli -
0:08:36 > 0:08:40the only rice you can use for the good risotto.
0:08:40 > 0:08:43This is another little secret.
0:08:43 > 0:08:45You have to use the Italian butter.
0:08:46 > 0:08:48This is for four person.
0:08:48 > 0:08:53The nice thing is that rice, when you toast it, is going to become
0:08:53 > 0:08:57translucent, so when it becomes almost transparent it means
0:08:57 > 0:09:00that this is the right moment to add the white wine.
0:09:02 > 0:09:06We have to wait till the wine is completely absorbed by the rice,
0:09:06 > 0:09:08then we're ready for the broth.
0:09:08 > 0:09:10And we are ready now.
0:09:10 > 0:09:12THEY LAUGH
0:09:12 > 0:09:14SPEAKS OWN LANGUAGE
0:09:14 > 0:09:16Here we are.
0:09:16 > 0:09:20How long do we need to cook the rice in the broth by adding...
0:09:20 > 0:09:21stirring the broth?
0:09:21 > 0:09:25We have to put broth continuously for about 18 minutes.
0:09:25 > 0:09:29- OK.- You have to...
0:09:29 > 0:09:30Stir continuously.
0:09:30 > 0:09:33Yes, continuously because it's very dangerous that the rice...
0:09:33 > 0:09:36- Is going to touch. - ..touch on the bottom of the pot.
0:09:36 > 0:09:39Now, I have to prepare the saffron.
0:09:39 > 0:09:42Take a little bit of broth.
0:09:42 > 0:09:46Why are you adding the broth to the glass?
0:09:46 > 0:09:48Because I need something warm for the saffron
0:09:48 > 0:09:51to release the colour and the flavour.
0:09:51 > 0:09:55Take a little bit this way.
0:09:55 > 0:09:59And like magic the risotto becomes yellow.
0:09:59 > 0:10:02- OK.- It's like alchemy.
0:10:02 > 0:10:05- Yeah.- The risotto's going to turn yellow.
0:10:07 > 0:10:11This is another little trick for a creamy risotto -
0:10:11 > 0:10:15a glass of milk, cold milk.
0:10:19 > 0:10:23Usually Grana Padano like Parmesan to complete it and make it perfect.
0:10:25 > 0:10:30We can relax for five minutes because the risotto has to rest.
0:10:32 > 0:10:34OK.
0:10:34 > 0:10:37Look at how creamy it is, amazing.
0:10:37 > 0:10:39- Yeah.- And the colour.
0:10:39 > 0:10:42- Yeah.- I can still see the bits of saffron inside.
0:10:42 > 0:10:43OK.
0:10:48 > 0:10:49This is great.
0:10:49 > 0:10:54Cheese melt in the risotto.
0:10:54 > 0:10:56Let's put it here.
0:10:56 > 0:10:57Wow.
0:10:57 > 0:10:59HE LAUGHS
0:10:59 > 0:11:01My favourite dish.
0:11:19 > 0:11:22Sour cherries - we're going to put them in the pan,
0:11:22 > 0:11:27put some Kirsch on them and just simmer away until they become plump.
0:11:29 > 0:11:33Kirsch, by the very nature of what Kirsch is, is a cherry liquor -
0:11:33 > 0:11:36not liqueur, because it's not sweet, and it's great.
0:11:36 > 0:11:39This is what makes your Black Forest gateaux a classic.
0:11:39 > 0:11:42Right, so I'm just going to leave these to simmer.
0:11:42 > 0:11:45Now, I need five egg whites in here.
0:11:47 > 0:11:49I'm going to have to make some noise.
0:11:49 > 0:11:53These need whisking to soft peaks.
0:11:53 > 0:11:56Right, while you're doing that, mate, I've washed these plums.
0:11:56 > 0:11:59I'm just going to quarter them and stone them.
0:11:59 > 0:12:04The meringue consists of egg whites, sugar, cinnamon
0:12:04 > 0:12:06and white wine vinegar.
0:12:06 > 0:12:09The white wine vinegar helps with the texture of the meringue.
0:12:09 > 0:12:12So I can put the cinnamon straight into the sugar.
0:12:12 > 0:12:14That'll make basic cinnamon sugar.
0:12:14 > 0:12:18I'm now going to pare an orange,
0:12:18 > 0:12:22which basically means I'm going to try and get the orange zest off.
0:12:25 > 0:12:30I think that's spot on. So now, lastly, the white wine vinegar.
0:12:31 > 0:12:34This will make this a mellow mallow.
0:12:34 > 0:12:35And we can just fold this in.
0:12:35 > 0:12:38While Dave's stirring this through,
0:12:38 > 0:12:42I'm going to start to make our syrup.
0:12:42 > 0:12:44So, the juice of a whole orange...
0:12:46 > 0:12:49The meringue is going to be light and this is tissue paper.
0:12:49 > 0:12:52So, we've got a fan oven, so what could happen is
0:12:52 > 0:12:55the whole thing would just take off and be blown
0:12:55 > 0:13:00around the oven, so I just take a dab there of meringue, dab there,
0:13:00 > 0:13:02dab there,
0:13:02 > 0:13:06dab there on me baking parchment.
0:13:06 > 0:13:08- Genius.- And just turn it over and stick the grease-proof down.
0:13:08 > 0:13:11But what I've done is, because I want some artistry to it,
0:13:11 > 0:13:15I've drawn a template for the perimeter of me meringue.
0:13:15 > 0:13:17I've just drawn round a plate.
0:13:17 > 0:13:23We paint this loud and proud within the confines of my template.
0:13:23 > 0:13:26What I want to do is I want to build it up so it's thicker on the outside
0:13:26 > 0:13:30than the middle because I want a well for all those wonderful plums.
0:13:30 > 0:13:32We're going to do a cream as well,
0:13:32 > 0:13:35and the most fabulous cherries to sit.
0:13:38 > 0:13:40Just make a little crater there,
0:13:40 > 0:13:44place that in a preheated oven, a low oven,
0:13:44 > 0:13:50at 130 Celsius for about an hour and a quarter.
0:13:50 > 0:13:53Now, while Dave's doing that, I'm going to get on with the syrup.
0:13:53 > 0:13:55So, we've got the juice of an orange, the orange peel
0:13:55 > 0:13:58that we pared, some sugar.
0:14:01 > 0:14:02Look, some red wine!
0:14:02 > 0:14:05OK, so you want a good glug of red wine.
0:14:05 > 0:14:07It's about 200ml, I think.
0:14:07 > 0:14:08Aye, it's about that, isn't it?
0:14:08 > 0:14:11- Yeah, about 200ml.- I always think 200ml is about a mugful.
0:14:11 > 0:14:15Cinnamon. And we take some allspice and some cardamom.
0:14:18 > 0:14:21And we just crush them a little bit. Mmm.
0:14:22 > 0:14:26And the great thing is, as winter's gone on, you know when you get...
0:14:26 > 0:14:30If you get all bunged up, you just get your friend to do this and just,
0:14:30 > 0:14:33it clears the passages.
0:14:35 > 0:14:37Pop that in there.
0:14:43 > 0:14:45That's practically Christmas in a pan, isn't it?
0:14:45 > 0:14:46It is, it's lovely.
0:14:46 > 0:14:49That's a wonderful spiced syrup for those plums.
0:14:49 > 0:14:52So, what we're going to do is bring this to the boil
0:14:52 > 0:14:54until the sugar's dissolved.
0:14:56 > 0:14:58They go into there.
0:15:01 > 0:15:04And we'll cook those down until they're lovely and soft,
0:15:04 > 0:15:07gorgeous and unctuous.
0:15:12 > 0:15:14The meringue is done.
0:15:14 > 0:15:18I'm whipping me cream. I'm going to add some icing sugar -
0:15:18 > 0:15:19about a tablespoon.
0:15:19 > 0:15:22Now, this blew up like Vesuvius.
0:15:22 > 0:15:26It has gone down a bit and there are some cracks, but don't worry
0:15:26 > 0:15:29because it's nice and mallowy in the middle and that's what you want and
0:15:29 > 0:15:34basically all these cracks are going to be hidden with the spiced cream.
0:15:34 > 0:15:36OK, little sprinkle of cinnamon.
0:15:36 > 0:15:39Push that through the cream.
0:15:40 > 0:15:42Mr Myers, there.
0:15:42 > 0:15:44Is that stiff enough, do you reckon?
0:15:44 > 0:15:46Oh, aye, look at that.
0:15:46 > 0:15:48Could you put us a dob on here?
0:15:48 > 0:15:51Top tip, this. This is a classic cake stand,
0:15:51 > 0:15:54commonly known as a tazza, T-A-Z-Z-A.
0:15:54 > 0:15:57The meringue goes on this and, because of the cream,
0:15:57 > 0:16:01it won't slip around.
0:16:01 > 0:16:02There you are, mate.
0:16:02 > 0:16:07- Thank you.- And all of this cinnamon sugary cream goes on in a mountain
0:16:07 > 0:16:09of loveliness.
0:16:09 > 0:16:10While Dave's doing that,
0:16:10 > 0:16:16I'm going to take some of the syrup from the plums and mix that
0:16:16 > 0:16:20with our cherries.
0:16:20 > 0:16:23Oh, and look - look what's happened when you put that syrup and
0:16:23 > 0:16:24the cherries together -
0:16:24 > 0:16:26they've got a beautiful, beautiful sheen on them.
0:16:26 > 0:16:29Oh! This is going to be good.
0:16:32 > 0:16:36This is fragile but that's a huge benefit when you're eating it.
0:16:36 > 0:16:39- These plums are great.- Thanks.
0:16:42 > 0:16:45And the spicy fruit and the sharpness,
0:16:45 > 0:16:49it'll cut nicely through the sweet meringue and the spiced cream.
0:16:49 > 0:16:51Oh, they're good, eh.
0:16:51 > 0:16:54If that's one of me five a day, bring it on!
0:16:56 > 0:16:58- Beautiful colours, aren't they? - Yeah.
0:16:58 > 0:17:02What a great, great option if people don't want
0:17:02 > 0:17:04- a heavy Christmas pudding.- Yeah.
0:17:06 > 0:17:08And then, just before you're ready to serve your guests,
0:17:08 > 0:17:11or indeed yourself, just build it at the last moment.
0:17:13 > 0:17:14And look at that.
0:17:16 > 0:17:18This is a new classic.
0:17:30 > 0:17:33Nothing beats home-made comfort food
0:17:33 > 0:17:37but, every now and then, it's nice to have someone else cook for you.
0:17:38 > 0:17:41Thankfully, all over the country, there are places
0:17:41 > 0:17:45that make us feel right at home and keep enticing us back.
0:17:47 > 0:17:52My name is Jonathan Botham, although I'm just always known as Joe.
0:17:52 > 0:17:57We're a family business, based around a bakery,
0:17:57 > 0:17:59bakery shops and tea rooms.
0:18:02 > 0:18:07It was founded 150 years ago by my great-grandmother.
0:18:07 > 0:18:09She had ten children of her own,
0:18:09 > 0:18:13so she really had to put the food on the table, quite literally.
0:18:15 > 0:18:19She was baking and selling tea cakes and pies.
0:18:21 > 0:18:24She had a green handcart, which she would take down
0:18:24 > 0:18:27to the market in Whitby to sell her goods.
0:18:27 > 0:18:30Eventually, she rented a shop.
0:18:30 > 0:18:33That did OK and it went from strength to strength.
0:18:35 > 0:18:38Our tea room, I think, other than changing the wallpaper
0:18:38 > 0:18:41and the paint, it's really remained the same since
0:18:41 > 0:18:43probably the early 1920s.
0:18:43 > 0:18:47People like the peaceful,
0:18:47 > 0:18:51fairly sedate and quiet atmosphere,
0:18:51 > 0:18:54and it's really just very traditional.
0:18:54 > 0:18:58- Are you ready to order?- Yes, could we have tea after three, please?
0:18:58 > 0:19:03We still do the black and white uniforms and table service
0:19:03 > 0:19:08and just a sense of an old-fashioned, quiet grandeur.
0:19:12 > 0:19:16We sell a whole range of cakes that we make in the bakery.
0:19:17 > 0:19:21One of my favourites, of course, is one with beer.
0:19:22 > 0:19:24I enjoy making that as well as eating it.
0:19:26 > 0:19:29So we've got a blend of
0:19:29 > 0:19:34fruits, vine fruits and cherries and peel,
0:19:34 > 0:19:37which have been soaked in beer overnight.
0:19:39 > 0:19:43We're going to be blending that with sugar and almonds and butter.
0:19:47 > 0:19:49That combines with some egg
0:19:49 > 0:19:54and then we'll be blending through this blend of flour and spices.
0:19:56 > 0:20:00And then, lastly, we'll fold in fine fruits and cherries and peel.
0:20:04 > 0:20:07We have visitors, we have locals,
0:20:07 > 0:20:11they could be young, they could be old, families.
0:20:11 > 0:20:13It appeals to everybody, I think.
0:20:17 > 0:20:19The food is lovely.
0:20:19 > 0:20:24We live in Scarborough now, but we always come back to here.
0:20:25 > 0:20:28I've been coming here for 60 years, so...
0:20:28 > 0:20:30No, 70 years, beg your pardon,
0:20:30 > 0:20:33and they still do a very mean cream horn!
0:20:36 > 0:20:42We've got the fifth generation of the family working in the business.
0:20:42 > 0:20:45It really is part of the fabric of Whitby.
0:20:45 > 0:20:50We've been doing this for around 150 years.
0:20:50 > 0:20:52There can't be many people left in the town
0:20:52 > 0:20:55who haven't either worked here or have a close relative
0:20:55 > 0:20:58who's worked here at some point.
0:20:58 > 0:21:02You know, looking at what my family have managed to do
0:21:02 > 0:21:06in a relatively small town, I'm immensely proud of the heritage.
0:21:17 > 0:21:20First off, I'm going to make a syrup,
0:21:20 > 0:21:24and I'm going to slice my kumquats and kind of candy them.
0:21:24 > 0:21:26While you're doing that, I'm going to get the roasties on
0:21:26 > 0:21:29- cos that's what we're serving them with.- Oh, yes.
0:21:29 > 0:21:32So, what we're going to do with these roasties,
0:21:32 > 0:21:34we're going to do them in duck fat.
0:21:36 > 0:21:38Now, what we want to do, we've put the roasting tin
0:21:38 > 0:21:43on the heat, because we want that duck fat to sizzle,
0:21:43 > 0:21:45and then we stick the roasties in.
0:21:45 > 0:21:46But while it's coming to temperature,
0:21:46 > 0:21:49what I'm going to do is I'm going to take a head of garlic,
0:21:49 > 0:21:53take the cloves out, and just give them a smash
0:21:53 > 0:21:54with the palm of your hand
0:21:54 > 0:21:58because we're going to put them into the roasting tin
0:21:58 > 0:22:00with the potatoes, just like that.
0:22:02 > 0:22:04Lovely. Great. Now.
0:22:07 > 0:22:09Our roasties. Dead simple.
0:22:09 > 0:22:11We've just quartered them,
0:22:11 > 0:22:15parboiled them for five minutes, take them out, cool them down,
0:22:15 > 0:22:17ready to go. Right.
0:22:17 > 0:22:18So I'm going to put them in.
0:22:20 > 0:22:23- Watch the duck fat cos it can spit.- It does spit, yeah.
0:22:23 > 0:22:27And just coat all of those potatoes in that lush duck fat.
0:22:30 > 0:22:33Now, I'll chuck my kumquats into that syrup.
0:22:33 > 0:22:35I'm going to simmer them until they're soft.
0:22:35 > 0:22:38And after a while, you know you get glace cherries?
0:22:38 > 0:22:40I'll have glace kumquats.
0:22:40 > 0:22:41I like saying kumquats.
0:22:45 > 0:22:49In anticipation of stage two, I'm going to finely dice two shallots.
0:22:52 > 0:22:55Throw in your cloves of garlic.
0:22:55 > 0:22:58- With positive gay abandonment. - Absolutely.
0:22:59 > 0:23:00Rosemary.
0:23:02 > 0:23:03Now...
0:23:03 > 0:23:04liberally season...
0:23:06 > 0:23:10..with some salt and some pepper.
0:23:10 > 0:23:14And stick them in a preheated oven at 220 degrees
0:23:14 > 0:23:16for half an hour.
0:23:18 > 0:23:22And that gives me half an hour for my sauce to reduce to a thick,
0:23:22 > 0:23:24unctuous, syrupy loveliness,
0:23:24 > 0:23:27and for Kingy to prepare the star of the show.
0:23:28 > 0:23:29The duck breast.
0:23:30 > 0:23:33- These are beautiful, aren't they? - They are, aren't they?
0:23:33 > 0:23:36- Absolutely beautiful.- You see, I kind of like cooking duck like this.
0:23:36 > 0:23:37I think duck is a bird of two parts.
0:23:37 > 0:23:39You've got the thighs and the legs,
0:23:39 > 0:23:41which I think need long, slow cooking, but the breasts,
0:23:41 > 0:23:44you want them juicy. It's a quick hit of fire.
0:23:44 > 0:23:46Now, look at these.
0:23:47 > 0:23:49They've kind of gone candied and that's exactly what I want.
0:23:49 > 0:23:53I'm going to set those aside for after.
0:23:53 > 0:23:56I'm going to use this syrup as the bittersweet foundations
0:23:56 > 0:23:58of rather a wonderful sauce.
0:24:01 > 0:24:04Pop that back on the heat and I want about 200mls of red wine to go
0:24:04 > 0:24:08in there, which is lucky cos that's about all I've got left.
0:24:09 > 0:24:11And the juice of two oranges.
0:24:16 > 0:24:20What I'm doing is I'm just crisscrossing the duck breast.
0:24:21 > 0:24:24Then I'm not scoring it right down to the flesh.
0:24:28 > 0:24:30I'm just going into the fat layer.
0:24:30 > 0:24:34And just let the weight of the knife draw through the skin.
0:24:35 > 0:24:37Right, there's my orange juice.
0:24:37 > 0:24:40Pop that in to join the red wine.
0:24:40 > 0:24:42And to that, the shallots.
0:24:45 > 0:24:50And that needs to boil away until it's reduced in volume by half.
0:24:52 > 0:24:54I mean, duck a l'orange, it was always a classy dish, wasn't it?
0:24:54 > 0:24:58You went to that bistro and, you know, "I'll have duck a l'orange."
0:24:58 > 0:25:00Oh, yeah.
0:25:00 > 0:25:03A lot of the time, it was the only French people could speak.
0:25:03 > 0:25:05Oh!
0:25:05 > 0:25:08Now, my next stage, I put in my stock...
0:25:09 > 0:25:12..and again, that's got to reduce by half,
0:25:12 > 0:25:15and a tablespoon of red wine vinegar.
0:25:15 > 0:25:16Lovely.
0:25:17 > 0:25:21And the little star of flavour that is the star anise.
0:25:22 > 0:25:23We put two of these in...
0:25:24 > 0:25:26..and that's the base of the sauce finished,
0:25:26 > 0:25:30but we need to reduce that by half to get it more, more intense.
0:25:32 > 0:25:33Right, here's a top tip.
0:25:33 > 0:25:36You know how Dave and I always tell you to put heat on the pans
0:25:36 > 0:25:38before you cook anything? Well, with duck breast,
0:25:38 > 0:25:40it's slightly different because what we want to do
0:25:40 > 0:25:44is bring the duck breast and the pan up to temperature at the same time
0:25:44 > 0:25:47so the fat underneath the skin renders out.
0:25:47 > 0:25:50So, we put them into a cold pan.
0:25:50 > 0:25:56We want about five to six minutes skin side down, turn it over,
0:25:56 > 0:25:57then about four minutes,
0:25:57 > 0:26:00and then we'll put them to the side and let them rest.
0:26:00 > 0:26:03So, how do you like your duck's breast?
0:26:03 > 0:26:06Pink. But not very pink.
0:26:06 > 0:26:07Just pink.
0:26:07 > 0:26:10I like it a poir, as they say. Just so.
0:26:11 > 0:26:13Right, I'm happy with that, Kingy.
0:26:13 > 0:26:16- I'm going to turn that off...- OK. - ..and pop in my kumquats.
0:26:17 > 0:26:22And they're going to sit, loud and proud, so not only is it a sauce,
0:26:22 > 0:26:24it has got a built-in garnish.
0:26:25 > 0:26:26Beautiful.
0:26:27 > 0:26:30How's them potatoes doing, mukka?
0:26:30 > 0:26:32They're crisping up a treat.
0:26:32 > 0:26:35I wish I could see anything!
0:26:37 > 0:26:39Right, mate, I think they're done.
0:26:39 > 0:26:40Ingots of duck gold.
0:26:42 > 0:26:44I'll just take them out, let them rest for a little bit.
0:26:44 > 0:26:46They're tense in that pan, aren't they?
0:26:46 > 0:26:50They just need to relax and go,
0:26:50 > 0:26:53"Phwoar, it's a bit cooler out here. Oh, thank goodness for that!
0:26:53 > 0:26:56"Oh, what can be better now than to be swathed in kumquat sauce?"
0:26:57 > 0:26:59Greens are done as well, mate.
0:27:00 > 0:27:02Oh, yes!
0:27:06 > 0:27:08Oh, gosh, this is so full of flavour.
0:27:08 > 0:27:10But the duck can take it.
0:27:11 > 0:27:16Mr King, that is how I would like my duck in a restaurant.
0:27:16 > 0:27:19- Yeah, that's how I like it, man. - Just so.- Yeah.
0:27:20 > 0:27:23Those potatoes are sublime, aren't they?
0:27:23 > 0:27:27- Absolutely.- We don't mind if the odd bit of garlic gets in there, too.
0:27:28 > 0:27:29Le sauce!
0:27:31 > 0:27:33- Over the duck?- Absolutely.
0:27:34 > 0:27:37Oh, yeah, well done.
0:27:37 > 0:27:40- Yes.- It's classical, it's sensational.
0:27:42 > 0:27:45But with that sauce, it's really pretty special.
0:27:45 > 0:27:46Oh, it's great.
0:27:53 > 0:27:55That makes me smile.
0:27:55 > 0:27:57Oh, it does, doesn't it?
0:27:57 > 0:28:00The flavours are so traditional, but just supercharged.
0:28:00 > 0:28:02Oh, man, it's good.
0:28:02 > 0:28:04Duck a la kumquat.
0:28:04 > 0:28:07It doesn't have quite the ring to it, but it does on the plate!