Common Cold Myths & Things You Shouldn’t Be Sharing


DUCK HUNTING IS A FAVORITE PAST-TIME N DELMARVA, AND THERE ARE PLENTY OF HUNTERS WHO WILL AGREE. NOW IT’S TIME TO PREPARE THE C1 THE FAVORITE PAST TIME ON DELMARVA AND THERE ARE PLENTY OF HUNTERS THAT WILL AGREE.>>NOW IT’S TIME TO PREPARE THE TASTY DELICACY. AND JOINING US IS THE CHEF FROM THE WINE BISTRO AND RESTAURANT. THANKS FOR JOINING US THIS AFTERNOON.>>THANK YOU.>>WHAT ARE WE PREPARING?>>DUCK BREASTS WITH GREENS AND A LITTLE POTATOES FOR FLAVOR.>>WHAT INGREDIENTS DO WE NEED?>>DUCK BREASTS, POTATOES, BACON, SALT, PEPPER, BALSAM I CAN.>>WHAT DO WE DO FIRST?>>SEER THE DUCK BREAST AND THE DUCK BREAST IS HERE.>>OKAY, SO — WE CAN SEASON IT WITH SALT AND PEPPER ON BOTH SIDES.>>OKAY.>>AND THE PEPPER — AND THE SALT. SALT.>>IS THIS SPECIAL SALT? IS IT A SPECIAL SALT THAT BOUNCES WHEN YOU DROP IT?>>YOU HAVE TO THROW IT OVER YOUR LEFT SHOULDER NOW.>>KNOWING ME, I WOULD DO THAT WITH THE PEPPER. WHO KNOWS WHAT WOULD HAPPEN?>>DOES IT MATTER, WHICH SIDE DOWN?>>YOU HAVE TO PUT THE SKIN DOWN FOR A WAY TO TAKE THE SKIN OFF. YOU NEED A COLD PAN TO TAKE THE SIDE OFF THE DUCK. AND THEN IT’S NOT TOO FATTY. AS YOU SEE IT, IT STARTS TO GET CRISPY FROM THE SKIN AND WE PUT IT ON FOR TWO MINUTES AND IT’S PERFECT.>>SO WHAT DO I DO IN THIS PAN?>>WHAT YOU ARE GOING TO DO IS COOK THE BACON.>>IF YOU NEED HELP LET ME KNOW, BUT I’M BUSY WATCHING MY DUCK.>>KEEP YOUR HANDS OFF THE BACON.>>OKAY, THIS IS SWISS CHARD WHICH IS A GREEN?>>IT IS A BITTER, HARD LETTUCE AND IT’S IN SEASON NOW. IT’S BASICALLY IF YOU HAVE TRIED KALE, SIMILAR FLAVOR TO IT.>>OKAY.>>AND IT’S VERY HEALTHY.>>HOW LONG DO I –>>UNTIL YOU SEE THE BACON GET GOLDEN BROWN.>>IF YOU WOULD LIKE THIS RECIPE SEND THE SELF-ADDRESSED STAMPED ENV ENVELOPE. YOU CAN GO TO OUR WEBSITE, WBOC.COM, CLICK ON OUR PICTURE AT THE TOP OF THE PAGE. OR GIVE US A CALL, 443-880-9-1-16.>>ALL RIGHT. THIS BACON IS STARTING TO COOK UP HERE.16.>>ALL RIGHT. THIS BACON IS STARTING TO COOK UP HERE.>>ALL RIGHT. THIS BACON IS STARTING TO COOK UP HERE.SHOULD I GO AHEAD AND PUT IT IN?>>YES.>>THAT WILL COOK DOWN QUICKLY.>>YES.>>THAT WILL COOK DOWN QUICKLY.>>THAT DOES SMELL GOOD.>>LITTLE SALT. WHATEVER LEFT OVER SALT. YOU KNOW I COULD NOT GIVE YOU A HARD TIME.>>HOW LONG DO WE COOK THIS?>>UNTIL IT’S COOKED DOWN AND IT SHOULD BE READY TO EAT.>>ALL RIGHT.>>WE HAVE A PLATE HERE AND DUCK BREAST IN THE OVEN THAT WE ARE GOING TO TAKE OUT.>>YOU CAN TAKE A BIGGER SLICE. AS SOON AS YOU TAKE IT OUT OF THE PAN, YOU CAN LET IT REST A LITTLE SO THE JUICE DOESN’T GO ANYWHERE. EYE DIDN’T THINK ABOUT THAT.>>BASE — I DIDN’T THINK ABOUT THAT.>>BASICALLY GOES ON THE TOP HERE.>>I WILL HAND YOU OVER A FORK SO WE CAN GET TO TASTING.>>OKAY. IT LOOKS FANTASTIC.>>AND A LITTLE BIT BALSAMIC GLAZE ON TOP SO IT HAS A LITTLE MORE FLAVOR.>>CAN I DIG IN?>>OF COURSE.>>CHEF, THANK YOU FOR COMING IN TO SHOW US HOW TO DO THIS.>>EASY. SIMPLE AND EASY.

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