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Class is in session at Paula's cooking school! Join Paula as she teaches you how to make duck burgundy, chocolate crème brûlée, and some broiled parmesan tomatoes.
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#pauladeen #fullepisodefriday
The bell is about to ring so get ready to follow along with the recipes below.
Duck Burgundy
https://www.pauladeen.com/recipe/duck-burgundy/
Show More Show Less View Video Transcript
0:00
I don't want y'all to be fooled by where
0:02
I'm standing today or what you see
0:04
around me because guess what? I'm not
0:07
going to be cooking here today. I'm
0:09
going to take you up to a very, very
0:11
special place that none of these cameras
0:14
have ever been to. The only camera
0:16
that's been in this place is an inmatic
0:19
and it's in the basement of the Lady and
0:21
Sons restaurant where Paula's cooking
0:23
school is held. I gather down in the
0:26
basement along with about 50 people. We
0:29
have a wonderful time. What we say and
0:32
do there stays there. We cook together,
0:34
but more importantly, we chat and chat
0:37
and chat. And the bell's fixing to ring
0:40
and the first session is going to be on
0:43
duck burgundy. Don't be scared. It's
0:45
yummy and easy. And then I want to share
0:48
with you my recipe for chocolate creme
0:51
brulee. It'll keep you out of trouble
0:53
with a teacher every time. And finally,
0:55
I want to teach you how simple can mean
0:58
satisfying with a wonderful summer
1:01
broiled Parmesan tomato. So, I want
1:03
y'all to come along with me today
1:05
because you're fixing to see about 53
1:07
people have a real good
1:45
Y'all are pretty.
1:48
This looks like an Oprah audience. Did
1:50
you?
1:52
That's not where y'all came from, is it?
1:55
So, I thought while I'm cooking, y'all
1:59
can be talking and I'll talk back to
2:00
you.
2:02
Can we do that?
2:04
Uh because a lot of y'all have come a
2:05
long way and we have just a short time
2:07
together and I want us to visit. Okay.
2:12
And y'all hold back your excitement.
2:16
Well, today we're going to cook duck.
2:19
And it's really simple, isn't it? You
2:21
know, a lot of us are intimidated by
2:23
things that we may not cook often or we
2:26
can't go to our regular grocery store
2:28
and find. But duck is one of those
2:30
simple simple foods that's really kind
2:32
of like roasting a chicken. So, we've
2:35
got our ducks. They've been washed. All
2:38
right. Now, I'm going to come in here
2:40
and I'm going to trim up my duck just a
2:42
little bit cuz I don't like this thing
2:44
right here. So, I'm going to get rid of
2:46
that. And there's like plugs of fat down
2:50
here around the honey.
2:53
And I'm going to get rid of that because
2:55
I don't like those.
2:58
But I'm gonna leave his like the last
3:01
part to go over the fence.
3:04
I'm gonna I'm gonna leave that part on.
3:09
All right. So, I've got garlic powder.
3:13
I've got salt. I've got black pepper.
3:16
And I've got a poultry seasoning.
3:18
All right. So, I'm going to
3:21
sprinkle with salt. Now, y'all keep
3:23
talking. You can talk amongst
3:24
yourselves.
3:27
Paula, does Mike cook with you?
3:28
Uh, Michael does all the outside
3:31
cooking.
3:32
Let's put a little in there.
3:34
[Laughter]
3:37
All right. Now, I'm going to just start
3:39
rubbing.
3:40
[Laughter]
3:44
All right. Now, I'm going to put a
3:46
little bit of oil. No butter. Just a
3:48
little bit of oil.
3:51
Paul, I have a question.
3:52
Okay. Um, I thought the duck was a was
3:56
oily.
3:57
He is real real oily. That's why we're
4:00
not using butter. That's why we just
4:01
using oil.
4:13
Well, this will help his skin get crisp.
4:16
So, that's what we're doing right now.
4:18
All right. Right. Now, I'm going to take
4:19
a little soy sauce and rub him with that
4:22
so he'll have a nice tan. How much do
4:25
the duck weigh? How big are those ducks?
4:27
Yeah,
4:28
I would say four lbs.
4:32
4 and a2 pounds is what it feels like to
4:34
me. All right. Going to stuff a couple
4:36
of pieces of apple.
4:41
And these flavors are just gonna go in
4:45
there with all of that seasoning that
4:47
we've put in there. Gonna stick a little
4:50
orange. That orange is going to just be
4:54
phenomenal up there.
4:56
Paula.
4:57
Yes.
4:58
How did you get your idea to start the
5:00
bag lady?
5:01
Well, I tell you what, what's your name?
5:03
Lisa.
5:04
Lisa.
5:06
I was I was in a point in my life where
5:09
I knew I had to do something. I was
5:12
uneducated.
5:14
I had worked in a bank off and on most
5:17
of my life when I was able to work
5:20
because I suffered from agorophobia. So
5:23
the only thing I knew anything about
5:25
Lisa was cooking.
5:27
So I would lay awake at night thinking
5:31
now how could I start a food business
5:33
with no money? I had heard about this
5:36
lady in Atlanta that served finger foods
5:40
in beauty shops and I thought, well, if
5:43
she can do that, why can't I do meals?
5:48
So that's how the bag lady was born. And
5:52
I had two beautiful sons
5:55
and I said, "I can pimp them out,
6:00
send them out on the street."
6:04
And then they brought home two beautiful
6:07
girlfriends.
6:09
And I looked at them up and down and I
6:11
said, "Well, I believe the lawyers
6:13
offices would like these two."
6:17
So I started another route. So, that's
6:20
how it all started and I'm ever so
6:22
grateful. So, that's my serious moment.
6:26
All right. Now, can everybody see those
6:28
beautiful ducks?
6:30
Look how pretty they are. Now, before I
6:32
put them in the oven, I'm going to brush
6:36
them with a burgundy wine.
6:39
And then about every 10 minutes, brush
6:42
these birds with that wine. All
6:46
right, we're going to put him in a 350
6:49
preheated oven and we're going to cook
6:52
them about 10 to 15 minutes a pound.
6:55
All right, in the oven he goes.
7:00
We got to take a quick break and when we
7:02
come back I'm gonna show y'all how to
7:04
make Uncle Bubba's chocolate creme
7:07
brulee because y'all are watching today
7:10
Paula's cooking school along with all my
7:13
friends.
7:20
[Music]
7:28
So, welcome back y'all. For those that
7:30
have just joined me, we're fixing to
7:32
leave to go back to a very special
7:34
little kitchen that's tucked away in the
7:36
basement of the restaurant at the Lady
7:38
and Sons. And we're going to be joining
7:40
our friends and learning more about each
7:42
other maybe than we do about the
7:45
cooking.
7:46
I'm so glad you could join us. And guess
7:49
what, y'all? We're fixing to make next
7:51
chocolate creme brulee. I'm going to put
7:54
a quart of heavy cream. Who makes creme
7:56
brulee?
7:58
Why don't y'all make creme brulee?
8:00
Scared of it.
8:01
Scared of it.
8:02
Don't be scared. It ain't nothing to be
8:04
scared about. All right. I'm going to
8:06
add some sugar and I'm going to add
8:10
some chocolate.
8:14
I'm going to come over here cuz I need
8:16
some yolks. All right. Now, I'm just
8:19
going to bust these real quick. Like,
8:21
anything y'all want to talk about?
8:23
Of everything that you've ever cooked.
8:25
What is the most challenging recipe?
8:27
You know, I I can't think of anything uh
8:31
being a real challenge because one of
8:33
the reasons I'm able to get in the
8:35
kitchen and have such a good time is
8:37
because everything is simple. Uh your
8:40
your simple preparations, your simple
8:43
flavors to me are the best. So,
8:46
[Laughter]
8:53
[Applause]
8:57
All right, I really am going to show
8:58
y'all how to do it.
9:02
There ain't nothing to be afraid of.
9:06
Oh, that's so funny. Y'all got my mind
9:08
off my cooking now. All right, so now
9:11
I'm going to come over here and I'm
9:12
going to add some vanilla.
9:15
And we're going to add our cocoa. Oh my
9:18
goodness, y'all got me sweating now.
9:23
All right, a square of chocolate.
9:25
Paul, is that sweetened or unsweetened
9:27
chocolate that you put in?
9:28
I use a semi. I don't like unsweet.
9:32
Can't imagine anybody liking an
9:33
unsweetened.
9:37
Now, what we're going to do now is I'm
9:39
going to slowly temper my eggs with my
9:43
hot whipping cream. Do y'all know what I
9:46
mean when I say temper?
9:49
Well, you want to slowly slowly add your
9:52
heat to your yolks so we won't have
9:55
scrambled eggs brulee.
9:59
All right. So now what we're going to do
10:00
now is run this through the strainer
10:04
because we going to have chocolate that
10:06
didn't completely melt. So I'm just
10:08
going to kind of go like this.
10:13
So, what I'm going to do now, I'm going
10:14
to pour
10:17
this into a measuring cup
10:21
so I'll have a little bit more control
10:23
when I put it over here in our custard
10:25
cups.
10:29
Our pan has been lined with paper towels
10:32
so that our custard bowls won't slip and
10:35
slide on us. All right. Now, I'm going
10:37
to take this over and I'm going to put
10:38
it in a preheated 350°ree oven. And I'm
10:42
going to get my picture of water. And
10:44
you want to be very careful that you
10:47
don't slosh that water in there. And
10:49
then I'm going to bake it until it's
10:51
just set. All right. So, we're going to
10:53
bake that off.
10:56
And when those are done, we're going to
10:58
take them out, let them cool. We're
11:00
going to put them in the refrigerator
11:01
and let them sit for probably a couple
11:02
of hours cuz your brulee needs to be
11:05
really cold. And I happen to have some
11:08
already ready.
11:10
Maybe I can get somebody to come up here
11:12
and help me.
11:14
Come up here.
11:19
How are y'all doing?
11:19
Good. How are you?
11:21
What's y'all's names?
11:22
Beth. Julie.
11:24
Beth and Julie. I'm Paula.
11:29
How are y'all doing?
11:30
Just fine. Great.
11:31
So, y'all have never made a creme
11:32
brulee?
11:33
Never.
11:34
Do you know how to get the caramelized
11:35
topping on it? It's with a torch, but
11:37
I've never It's so so simple.
11:40
You've never torched anything?
11:42
Well,
11:45
all right. Now, what we're going to do
11:46
is we're going to coat the tops of our
11:49
creme brulee with uh just a granulated
11:52
sugar. Now, you can use raw sugar. Uh
11:55
you could use brown sugar.
11:57
But I think this white sugar just works
11:59
fine. Now, the one thing you'll want to
12:01
make sure is that you don't get too much
12:03
sugar. And you want to make sure that
12:05
they're even. All right, I'm going to do
12:07
this first one and then y'all can do the
12:09
next ones. How about that? Now, the
12:11
thing we want to do is make nice even
12:14
strokes until that sugar melts. You see
12:17
it melting and it's going to get like a
12:20
hard crack. Okay, who wants to go first?
12:24
Well,
12:25
okay.
12:27
Don't be scared. I'm not.
12:31
[Laughter]
12:38
Now, do y'all see how easy that creme
12:40
brulee was to make?
12:42
Yeah. It's no reason to be scared, is
12:44
it?
12:45
Okay, doll baby, you're next.
12:47
All right. Fun.
12:50
Fire.
12:53
Ain't that cold?
12:56
I think yours was just about wonderfully
12:58
perfect.
13:02
All right, y'all ready to dig in?
13:03
We're ready.
13:04
Let's eat this one right here. Y'all
13:06
want to?
13:06
Let's do.
13:07
You can hear it cracking.
13:08
Oh, yum.
13:17
That's good.
13:18
Oh, that's delicious.
13:21
We just want to eat some more.
13:23
Yeah, you eat. good
13:25
cuz we got to take a quick break.
13:27
Okay.
13:29
And we'll come back to y'all in just a
13:31
minute. We're going to do raw parmesan
13:34
tomatoes.
13:42
[Music]
13:50
Hey y'all. Welcome back. I'm so glad
13:52
that it worked out that you could be
13:53
with me today. So, what you say? Let's
13:55
slip back down in the basement. Do a
13:57
little bit more chatting and a little
13:59
bit more cooking. See you in the
14:01
basement.
14:03
All right. Hey, I want to welcome y'all
14:06
back. We've had the best time while we
14:10
were on break. We talked about all kind
14:11
of good stuff, but now it's time to cook
14:14
again. All right. Now, y'all look at
14:15
these ducks.
14:21
Look at that.
14:23
And I'm going to let them just kind of
14:24
sit over here and just rest
14:27
and his little legs are moving.
14:31
You know how to test a bird, don't you?
14:33
Move his little leg.
14:36
And see if it moves freely.
14:38
He's ready. But oh, I can't wait to cut
14:42
that one for y'all. And I Who has never
14:44
eaten duck?
14:47
Well, we going to change that.
14:50
All right. So, I want to move down now
14:52
to the next side dish. This dish is
14:56
unbelievably delicious. And it's
14:58
something that you keep in your pantry.
15:01
It's a can of just whole tomatoes.
15:04
And we're going to just take these
15:06
tomatoes and drain them. Don't throw
15:08
away the juice in these because you can
15:11
use it for a bloody mary
15:14
or throw it in with some rice and or
15:18
some gravy. We going to have a lot of
15:20
juice, so just don't throw that away.
15:22
So, we're just going to lay these out.
15:24
Paula, what was your grandmother Paul
15:26
like?
15:27
Oh, honey,
15:30
I wish that everybody had the
15:32
opportunity to have had a grandmother
15:35
like I did. In fact, both of my
15:37
grandmothers I just adored. Uh my my
15:40
father's mother was about 4 foot 10. She
15:43
was the finest Christian woman that you
15:45
ever met. She had like a fourth grade
15:48
education and could recite the whole
15:49
Bible.
15:50
Wow. Wow.
15:51
You know, and I said, I just couldn't
15:52
believe that this little woman that knew
15:56
so little about everything could do
15:58
that. And my grandmother Paul was about
16:01
510 or 5'11. And where my grandmother
16:05
hires had little halos,
16:07
Grandma Paul had little horns
16:12
and she was just wonderful.
16:17
I remember my granddaddy was aggravating
16:19
me and it was like in the afternoon and
16:22
he had had a little toddy
16:25
and uh he just was just really uh
16:29
entertaining himself by trying to upset
16:33
me. And so I went to my grandmother like
16:36
three times. And so finally the last
16:38
time she came out and she said, "John
16:40
Paul, I told you to leave that girl
16:43
alone."
16:45
and she was left-handed. And my
16:47
granddaddy was standing there by the
16:48
sofa.
16:52
She balled up that fist.
16:56
She sent him sailing over that sofa
17:01
[Applause]
17:05
[Laughter]
17:07
and he went over the sofa. The sofa went
17:10
with him.
17:12
And I walked around there and I said, "I
17:16
told you leave me alone."
17:21
And I know he was probably calling me
17:22
ugly names, but he left me alone.
17:27
But my grandmother was a piece of work.
17:29
She was just strong. She was what I hope
17:32
to be one day. I've said since I was 25
17:35
years old, I said, "Lord, just let me
17:37
live long enough because I want to
17:39
become a woman of substance.
17:41
And then that's what my grandmothers
17:43
were. And I hope I hope one day I can
17:47
say, "Well, I think you made it, Paul."
17:49
All right. Do y'all want to know what
17:50
I'm doing these tomatoes?
17:54
I've put a p of butter on every one of
17:57
them.
17:58
And I've put salt and pepper. And I've
18:02
put some grated Parmesan cheese. And
18:05
we're going to run these under the
18:06
broiler. And we're just going to cook
18:07
them till the cheese melts. And they're
18:09
going to be so yummy.
18:11
All right. So, we're going to put these
18:13
tomatoes in here, and those won't take
18:16
but just a minute. So, I want somebody
18:19
that's never eaten duck to come up here
18:21
and taste this duck with it.
18:23
Come on, honey.
18:25
Just bite into it. Well, however you eat
18:28
your legs.
18:32
That's really good.
18:33
Ain't it yummy?
18:34
It's very tender.
18:35
Come on over here and get some. In fact,
18:37
we're going to take a quick break and I
18:39
want anybody that wants to taste a duck
18:41
to come on up here.
18:44
So, anybody that wants a duck, come on
18:45
up.
18:54
[Music]
19:02
I'm so glad y'all could join me today.
19:04
As you know, we're in the basement of
19:05
the Lady and Son's restaurant, and we're
19:07
having fun in Paula's cooking school.
19:10
So, we got some friends down there in
19:12
the basement waiting on us. So, what you
19:14
say? Let's creep back down. Oh, and did
19:16
I forget to tell you? They say the
19:19
basement's haunted. That there's a ghost
19:21
living in the cellar.
19:23
But I didn't tell them that.
19:28
Well, have y'all had a good time today?
19:31
Yes,
19:32
I've had so much fun being with y'all.
19:34
What a fun group y'all are. And before
19:37
before we um start playing games. This
19:40
is my tip today.
19:42
Have fun.
19:45
Have fun. Because it concerns me that
19:47
maybe we're getting too far away from
19:49
our childhood. So, I've selected a game
19:52
for y'all. Do you want to know what
19:55
we're going to do? Yes.
19:57
Today's game is musical chairs. So,
20:00
y'all get up. We're fixing to play a
20:03
game. I've got the winning package here.
20:07
So, get up, y'all.
20:10
While y'all are doing that, think about
20:12
that fabulous duck burgundy and the
20:15
Parmesan tomatoes and the creme brulee.
20:18
You saw how quickly and easily that we
20:21
made all of them. I want to thank all
20:23
y'all for joining me today for Paula's
20:26
Cooking School. I've had so much fun
20:28
being with y'all and I appreciate all
20:30
y'all out there watching and hopefully
20:32
one day you can come to Savannah and
20:34
join us. So, when I count to three and
20:37
say one, two, three, go. I want y'all to
20:40
scrge for a chair. Make your circle. Scr
20:44
like y'all are racing to get that
20:46
chocolate creme brulee.
20:48
So one, two, three, go.
20:53
Go,
20:56
go.
20:58
[Music]
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