1 00:00:02,080 --> 00:00:03,760 MAEVE O'MEARA: Tonight on The Chefs' Line, 2 00:00:03,960 --> 00:00:05,800 the sous chef from restaurant Montrachet 3 00:00:06,000 --> 00:00:09,160 will take on our two remaining home cooks 4 00:00:09,360 --> 00:00:13,000 who think they've got what it takes to beat him at his own game. 5 00:00:13,200 --> 00:00:16,320 The challenge - to test their French technique 6 00:00:16,520 --> 00:00:18,720 with the classic duck and potatoes. 7 00:00:18,920 --> 00:00:21,080 STEPHANE: Secret ingredients, bit of love and passion. 8 00:00:21,280 --> 00:00:24,520 COLLETTE: Mmm! Smells nice, doesn't it? (LAUGHS) 9 00:00:24,720 --> 00:00:26,440 It's the ultimate food fight 10 00:00:26,640 --> 00:00:29,000 to discover if delicious home-cooked meals... 11 00:00:29,200 --> 00:00:31,480 MARK OLIVE: The duck's beautiful. Melts in your mouth. 12 00:00:31,680 --> 00:00:34,040 ..can beat the refinement of a restaurant dish. 13 00:00:34,240 --> 00:00:37,480 Seasoned to perfection. That is just spot on. 14 00:00:37,680 --> 00:00:40,600 The cook with the best plate on the pass will make it through 15 00:00:40,800 --> 00:00:43,800 to the final showdown against head chef Shannon. 16 00:00:45,120 --> 00:00:48,360 Judged by executive chef Dan Hong, 17 00:00:48,560 --> 00:00:50,440 renowned chef Mark Olive 18 00:00:50,640 --> 00:00:52,960 and food writer Melissa Leong. 19 00:00:53,160 --> 00:00:54,440 Let's cook! 20 00:00:54,640 --> 00:00:56,760 Which home cook has what it takes 21 00:00:56,960 --> 00:00:59,720 to make it to the end of the chefs' line? 22 00:01:09,840 --> 00:01:11,880 ALL: Cheers! 23 00:01:12,080 --> 00:01:16,760 We're celebrating French cuisine and we're down to just two home cooks. 24 00:01:16,960 --> 00:01:19,640 There's business owner and mother-of-two Collette... 25 00:01:19,840 --> 00:01:22,400 I love French cooking. It doesn't get any better than this. 26 00:01:22,600 --> 00:01:25,560 You know, there so much to learn, there's new challenges all the time. 27 00:01:25,760 --> 00:01:27,280 Oh. Really good. 28 00:01:27,480 --> 00:01:29,720 ..and she'll have some healthy competition... 29 00:01:29,920 --> 00:01:31,480 Oh, the beautiful fishies! 30 00:01:31,680 --> 00:01:33,200 ..from French-born Stephane. 31 00:01:33,400 --> 00:01:34,680 Oh, my God. Yum! 32 00:01:34,880 --> 00:01:36,840 French food for me is so important. 33 00:01:37,040 --> 00:01:39,360 When you look at all the styles of cooking in the world, 34 00:01:39,560 --> 00:01:42,400 you will see that French food is always at the core. 35 00:01:42,600 --> 00:01:44,360 This is some marinara sauce. Wow. 36 00:01:44,560 --> 00:01:46,040 Beautiful. 37 00:01:47,440 --> 00:01:49,800 Our home cooks will take on the professionals 38 00:01:50,000 --> 00:01:51,880 from Brisbane restaurant Montrachet... 39 00:01:52,080 --> 00:01:54,320 One souffle, one snails. Yes. 40 00:01:54,520 --> 00:01:57,520 ..led by head chef and owner Shannon Kellam. 41 00:01:57,720 --> 00:01:59,400 What is classic French cuisine to you? 42 00:01:59,600 --> 00:02:02,440 Making sure that you are keeping the integrity 43 00:02:02,640 --> 00:02:06,160 of the fantastic produce that we work very hard to source 44 00:02:06,360 --> 00:02:07,920 and we want to make sure that we are passing on 45 00:02:08,120 --> 00:02:10,000 that passion and that work 46 00:02:10,200 --> 00:02:11,760 to the customer through our cooking. 47 00:02:11,960 --> 00:02:13,520 Thank you. Enjoy. Thank you. 48 00:02:13,720 --> 00:02:15,280 Classical French cuisine is very renowned 49 00:02:15,480 --> 00:02:17,080 for building layers of flavours. 50 00:02:17,280 --> 00:02:18,920 It's going to bring your palate alive. 51 00:02:19,120 --> 00:02:22,680 Montrachet skilfully combines traditional French techniques 52 00:02:22,880 --> 00:02:24,760 with the best Australian produce. 53 00:02:24,960 --> 00:02:26,840 Simply beautiful chicken. 54 00:02:27,040 --> 00:02:29,320 These are the memories with food that you always remember. 55 00:02:29,520 --> 00:02:32,000 Oh, I'm so keen to try this. 56 00:02:32,200 --> 00:02:34,120 Oh, look at that! It's so clever. 57 00:02:35,240 --> 00:02:37,120 That is delicious. 58 00:02:39,000 --> 00:02:41,880 Good evening and welcome back to The Chefs' Line. 59 00:02:42,080 --> 00:02:44,560 Home cooks and chefs from Montrachet, 60 00:02:44,760 --> 00:02:48,560 it is your love for French cooking that has brought you here tonight. 61 00:02:48,760 --> 00:02:52,800 Collette and Stephane, which of you is the best home cook? 62 00:02:53,000 --> 00:02:55,400 We'll soon find out, I guess. (LAUGHS) 63 00:02:56,560 --> 00:02:59,760 Head chef Shannon, please tell us who is next to cook tonight. 64 00:02:59,960 --> 00:03:02,840 OK. Next in the line is sous chef Jamie. 65 00:03:03,040 --> 00:03:05,000 How do you rate Jamie's chances tonight? 66 00:03:05,200 --> 00:03:08,240 Better than average. Jamie should do OK, I think. 67 00:03:08,440 --> 00:03:12,000 Sous chef Jamie, it's time for you to show us what you can do. 68 00:03:13,640 --> 00:03:15,680 Why did you start cooking? 69 00:03:15,880 --> 00:03:17,160 It's a bit cliche, really, 70 00:03:17,360 --> 00:03:19,840 but my grandfather used to break down all our own cattle 71 00:03:20,040 --> 00:03:22,240 and grandmother pottered around in her fruit and veg garden 72 00:03:22,440 --> 00:03:25,160 so I had it all ingrained there from a young age. 73 00:03:25,360 --> 00:03:28,200 Well, home cooks, we want you 74 00:03:28,400 --> 00:03:31,120 to cook your best... 75 00:03:31,320 --> 00:03:35,120 ..duck, potatoes and sauce. 76 00:03:35,320 --> 00:03:38,640 MAEVE O'MEARA: Nothing says French more than perfectly cooked duck. 77 00:03:38,840 --> 00:03:42,000 The secret is to cook each part in a different way. 78 00:03:42,200 --> 00:03:45,040 Breast is lean so it's best cooked quickly, 79 00:03:45,240 --> 00:03:48,080 while the legs and thighs are better slow cooked. 80 00:03:48,280 --> 00:03:50,960 Sauces are the cornerstone of French cuisine 81 00:03:51,160 --> 00:03:54,720 and take an ordinary ingredient to exquisite heights. 82 00:03:54,920 --> 00:03:58,400 As you know, only one of us will be picking the best plate. 83 00:03:58,600 --> 00:04:02,200 To make it fair, they will be blind tasting 84 00:04:02,400 --> 00:04:04,520 so they won't know who cooked what. 85 00:04:04,720 --> 00:04:07,360 And tonight... it's Mark! 86 00:04:07,560 --> 00:04:11,480 Can't wait! I better waddle off. (OTHERS LAUGH) 87 00:04:11,680 --> 00:04:13,320 The home cook who impresses Mark the most 88 00:04:13,520 --> 00:04:16,440 will move up the chefs' line to take on head chef Shannon. 89 00:04:16,640 --> 00:04:19,440 You have two hours. Let's cook! 90 00:04:25,480 --> 00:04:27,320 STEPHANE: I am making duck legs, 91 00:04:27,520 --> 00:04:31,520 or duck Maryland, in a citrus sauce with duchess potatoes. 92 00:04:31,720 --> 00:04:34,880 So, this recipe is a bit of a mix of a classic 93 00:04:35,080 --> 00:04:38,160 and there's a bit of my own take, because it's like a duck a l'orange 94 00:04:38,360 --> 00:04:41,960 but I've put lemon and orange with Cointreau. 95 00:04:43,000 --> 00:04:47,040 So I'm now preparing all the ingredients for the duck stock, 96 00:04:47,240 --> 00:04:50,520 because any sauce in France starts with a stock, 97 00:04:50,720 --> 00:04:53,120 and today I am using duck bones, the vegetables 98 00:04:53,320 --> 00:04:55,680 and it's all gonna go in there. 99 00:04:55,880 --> 00:04:59,840 Secret ingredients - I always say a bit of love and passion. (LAUGHS) 100 00:05:00,040 --> 00:05:02,120 That's home cooking, to be honest. 101 00:05:02,320 --> 00:05:05,160 I feel a bit like being in a Chinese restaurant. 102 00:05:05,360 --> 00:05:09,880 So I'm starting off... I'm just doing my base for a good chicken stock. 103 00:05:10,080 --> 00:05:12,240 That's gonna be for my sauce. 104 00:05:13,400 --> 00:05:17,840 Now, tell me, if this dish were on a menu, what would it be described as? 105 00:05:18,040 --> 00:05:21,960 Um, it would be duck breast with a cherry madeira sauce. 106 00:05:22,160 --> 00:05:25,200 Oh, classic. Beautiful. Very classic. 107 00:05:25,400 --> 00:05:28,760 And you're using a duck breast as well. What's your plan for them? 108 00:05:28,960 --> 00:05:30,960 What I've decided to do - which I haven't tried before, 109 00:05:31,160 --> 00:05:33,360 so it's a bit risky, because I'm unfamiliar with this oven 110 00:05:33,560 --> 00:05:35,400 and because duck is so precise... 111 00:05:35,600 --> 00:05:36,520 It is. 112 00:05:36,720 --> 00:05:41,400 ..I've decided to put it into a pan and then kind of see and judge it. 113 00:05:41,600 --> 00:05:44,520 It's really important to score the duck breast 114 00:05:44,720 --> 00:05:47,120 because you don't want it to pull all the fat in. 115 00:05:47,320 --> 00:05:49,240 So, by scoring it, it's already starting to release 116 00:05:49,440 --> 00:05:51,480 and it's going to release the fat underneath. 117 00:05:51,680 --> 00:05:54,400 The duck is definitely my worry area. 118 00:05:54,600 --> 00:05:56,920 I've only ever tried to cook it a couple of times 119 00:05:57,120 --> 00:06:00,240 and that was years ago, and it wasn't very successful. 120 00:06:00,440 --> 00:06:03,280 So here we go. This is probably my third attempt. 121 00:06:03,480 --> 00:06:05,080 I hope it's going to work out. 122 00:06:08,000 --> 00:06:10,240 MAEVE O'MEARA: Sous chef Jamie is creating 123 00:06:10,440 --> 00:06:13,640 Montrachet's version of duck with potatoes and sauce, 124 00:06:13,840 --> 00:06:17,680 which features dauphine potatoes and carrots three ways. 125 00:06:17,880 --> 00:06:21,040 JAMIE: To make the duck breast I just trimmed all the fat off, 126 00:06:21,240 --> 00:06:23,360 scored it nicely, and then I made a brine. 127 00:06:23,560 --> 00:06:27,320 Just sort of tenderises it for us and just keeps it nice and juicy. 128 00:06:27,520 --> 00:06:29,040 So, just put it in the fridge for half an hour 129 00:06:29,240 --> 00:06:32,000 just so it's sort of started to tenderise, ready for the pan. 130 00:06:32,200 --> 00:06:35,680 What duck, potatoes and sauce are you doing tonight? 131 00:06:35,880 --> 00:06:38,960 Brined the duck breast down, then I've just rolled it 132 00:06:39,160 --> 00:06:42,600 and put it into the sous vide bath at 80 degrees for about 20 minutes. 133 00:06:42,800 --> 00:06:45,200 Then I'll take it out and let it rest, then I'll render that down. 134 00:06:45,400 --> 00:06:46,880 Sure. I'm doing pomme dauphine. 135 00:06:47,080 --> 00:06:51,320 So, choux - choux pastry mixed with a potato puree, yes? 136 00:06:51,520 --> 00:06:54,440 And in the pot here I've just braised off some baby carrots, 137 00:06:54,640 --> 00:06:56,160 shallot and a bit of sugar. 138 00:06:56,360 --> 00:06:57,760 Nice. 139 00:06:57,960 --> 00:07:00,160 I'm going to puree some of the carrot down, 140 00:07:00,360 --> 00:07:04,520 then I'm going to shave some and make some carrot chips. 141 00:07:04,720 --> 00:07:09,160 The carrots that I put in the large cast iron pot, I added orange juice, 142 00:07:09,360 --> 00:07:13,400 carrot juice, red wine vinegar and some sugar. 143 00:07:13,600 --> 00:07:15,720 And then it's just like a slow absorption method. 144 00:07:15,920 --> 00:07:17,760 They're sucking in that flavour. 145 00:07:19,520 --> 00:07:21,560 Jamie's like the glue that brings everything together. 146 00:07:21,760 --> 00:07:23,800 So, he's, uh... the old dog of the kitchen, if you like. 147 00:07:24,000 --> 00:07:27,280 Choux pastry, go, go, go. Just tell the old boy to move. 148 00:07:27,480 --> 00:07:29,760 (LAUGHS) 149 00:07:31,200 --> 00:07:33,880 There are a few essential elements 150 00:07:34,080 --> 00:07:37,560 to being able to really nail a great duck dish. 151 00:07:37,760 --> 00:07:39,280 What are you looking for? 152 00:07:39,480 --> 00:07:42,440 The duck, it depends on the leg or the breast. 153 00:07:42,640 --> 00:07:45,120 The leg, it has to be cooked through well. 154 00:07:45,320 --> 00:07:48,000 That fat has to be rendered out of that. Same with the breast. 155 00:07:48,200 --> 00:07:52,160 You want that to be juicy, you want it to be crisp on the outside, 156 00:07:52,360 --> 00:07:55,600 but also that nice colour through it as well. 157 00:07:55,800 --> 00:07:58,040 It's a real fine line, I think, with duck, 158 00:07:58,240 --> 00:08:01,280 and how they're going to cook is going to be really essential. 159 00:08:01,480 --> 00:08:06,960 So I'll start to colour these into the pan in their natural fat. 160 00:08:07,160 --> 00:08:11,440 The method I use to cook my duck, I basically put my duck legs in a pan, 161 00:08:11,640 --> 00:08:13,880 cover them with just fresh stock 162 00:08:14,080 --> 00:08:17,520 and actually braise the duck legs for an hour. 163 00:08:17,720 --> 00:08:22,600 The more you cook it for a very long time, then it... the softer it gets. 164 00:08:22,800 --> 00:08:26,640 When you do a duck leg, the flesh should, you know, fall off the bone. 165 00:08:26,840 --> 00:08:28,520 Mmm! 166 00:08:29,800 --> 00:08:32,960 Smells nice, doesn't it? (LAUGHS) 167 00:08:35,520 --> 00:08:37,760 It would be amazing to beat this guy here 168 00:08:37,960 --> 00:08:41,480 but, you know, I'm smelling that duck stock and it smells awesome. 169 00:08:41,680 --> 00:08:43,520 I'm looking across here at Jamie. 170 00:08:43,720 --> 00:08:45,400 He's so organised and steaming ahead 171 00:08:45,600 --> 00:08:47,320 with all those beautiful ingredients. 172 00:08:47,520 --> 00:08:49,280 But, you know, I'm doing what I can do 173 00:08:49,480 --> 00:08:52,480 and, um, I'm just keeping my fingers crossed. 174 00:08:54,120 --> 00:08:57,560 Whoa! Threw me off my game. (CHUCKLES) 175 00:08:59,680 --> 00:09:01,480 The heart's beginning to pound in the chest. 176 00:09:01,680 --> 00:09:02,680 (MURMURS INDISTINCTLY) 177 00:09:02,880 --> 00:09:06,600 I was worried. Was this the actual great way of cooking a duck leg? 178 00:09:06,800 --> 00:09:08,160 Too cooked? 179 00:09:08,360 --> 00:09:10,040 MELISSA LEONG: You're smiling a lot, Mark. 180 00:09:10,240 --> 00:09:13,520 That's usually a good sign. That is just spot on. 181 00:09:23,680 --> 00:09:26,640 MAEVE O'MEARA: It's home cook passion versus restaurant technique 182 00:09:26,840 --> 00:09:29,760 as Collette, Stephane and sous chef Jamie 183 00:09:29,960 --> 00:09:33,440 create the French classic duck with potatoes and sauce. 184 00:09:34,600 --> 00:09:36,680 COLLETTE: My potatoes are just about there now. 185 00:09:36,880 --> 00:09:39,680 And... French love their butter. 186 00:09:39,880 --> 00:09:41,520 All of this is going into my potatoes. 187 00:09:41,720 --> 00:09:43,400 They're hoping to impress Mark, 188 00:09:43,600 --> 00:09:46,040 who'll be blind-tasting their creations. 189 00:09:46,240 --> 00:09:48,320 45 minutes to go. 190 00:09:50,640 --> 00:09:52,880 Well, Dan, it's certainly smelling the part out there. 191 00:09:53,080 --> 00:09:55,320 Well, we've got three different styles of cooking. 192 00:09:55,520 --> 00:09:58,680 We've got Colette cooking the duck breast from raw in a pan, 193 00:09:58,880 --> 00:10:02,040 and we've got the chef obviously doing it sous vide style 194 00:10:02,240 --> 00:10:05,680 and then rendering off the skin at the end, 195 00:10:05,880 --> 00:10:09,040 and then you've got Stephane here braising the legs 196 00:10:09,240 --> 00:10:11,600 and then trying to crisp it up at the end under a grill. 197 00:10:11,800 --> 00:10:13,880 The breasts, they've got to be nice and pink. 198 00:10:14,080 --> 00:10:16,240 The leg, it's got to be nice and tender. 199 00:10:16,440 --> 00:10:18,480 And the skin needs to be nice and crisp. 200 00:10:18,680 --> 00:10:21,360 No rubbery, chewy bits of skin there either. 201 00:10:23,600 --> 00:10:25,480 COLLETTE: OK, I've just turned the ducks over. 202 00:10:25,680 --> 00:10:28,560 So, I'm just making sure that the colour, as it rises, 203 00:10:28,760 --> 00:10:30,720 is going to try and hit that right point. 204 00:10:30,920 --> 00:10:32,200 I haven't cooked them in a pan before, 205 00:10:32,400 --> 00:10:34,000 but I'm liking the control that I've got. 206 00:10:36,840 --> 00:10:39,720 STEPHANE: I've prepared my juice for the sauce. 207 00:10:39,920 --> 00:10:43,120 So, tonight I made a citrus sauce, 208 00:10:43,320 --> 00:10:45,600 which is a derivative of the orange sauce, 209 00:10:45,800 --> 00:10:48,280 so it's like, er... duck stock reduced 210 00:10:48,480 --> 00:10:50,360 and you combine it with a gastrique, 211 00:10:50,560 --> 00:10:53,920 which is made of caramel, sugar and vinegar. 212 00:10:55,360 --> 00:10:59,160 And on this, you add Cointreau, orange juice and lemon juice. 213 00:10:59,360 --> 00:11:00,800 So, quite a complex sauce. 214 00:11:02,080 --> 00:11:04,520 Mmm. There's some good taste in there. 215 00:11:06,640 --> 00:11:08,880 I think everyone knows that fruit and duck 216 00:11:09,080 --> 00:11:10,360 are just beautiful together. 217 00:11:10,560 --> 00:11:13,640 So, whether it's oranges... In my case it's cherries. 218 00:11:13,840 --> 00:11:18,200 So, I've got my shallots. I'm gonna add in some vintage madeira. 219 00:11:19,960 --> 00:11:21,360 Set light to it. 220 00:11:21,560 --> 00:11:25,200 (LAUGHS) And that's gonna get rid of all that beautiful alcohol. 221 00:11:26,480 --> 00:11:29,960 After it had cooled, I added in my chicken stock, 222 00:11:30,160 --> 00:11:34,160 and then the cherries, with that kind of acidity coming through. 223 00:11:35,200 --> 00:11:37,080 Oh. Yum. Hm! 224 00:11:37,280 --> 00:11:40,240 I don't see any sauce on the go. What's the deal? 225 00:11:40,440 --> 00:11:43,360 Ah, well, it'll be there. It'll all come together at the end. 226 00:11:43,560 --> 00:11:46,320 Are you worried at all about these two talented home cooks? 227 00:11:46,520 --> 00:11:49,000 Yeah, there's some good flavours coming from over there. 228 00:11:49,200 --> 00:11:51,160 Making me a bit hungry, and a little bit worried. 229 00:11:51,360 --> 00:11:54,200 You've already had two wins. How much pressure? 230 00:11:54,400 --> 00:11:57,040 Oh, plenty. At work, mate, I'd never hear the end of it. 231 00:11:57,240 --> 00:11:58,800 (LAUGHS) 232 00:11:59,840 --> 00:12:01,200 OK, well, I'll leave you to it. 233 00:12:01,400 --> 00:12:02,800 Good luck. No worries. Thanks, buddy. 234 00:12:03,000 --> 00:12:05,400 It's time to move on and make the sauce. 235 00:12:05,600 --> 00:12:08,360 First up I made a caramel on the bottom of the pan 236 00:12:08,560 --> 00:12:11,000 and then I deglazed it with some red wine and red wine vinaigrette. 237 00:12:11,200 --> 00:12:13,520 That just gives it that little sharp twang 238 00:12:13,720 --> 00:12:15,440 with that beautiful succulent duck. 239 00:12:15,640 --> 00:12:19,640 So, I'm preparing my duchess potatoes. 240 00:12:19,840 --> 00:12:22,960 When the mash is ready it's mixed with butter, eggs, 241 00:12:23,160 --> 00:12:25,280 then I have to put them in a piping bag, 242 00:12:25,480 --> 00:12:28,320 detail them into little star-shaped kind of things. 243 00:12:29,600 --> 00:12:32,320 Because when you think of mash or boiled potatoes 244 00:12:32,520 --> 00:12:34,240 or anything like this, it sounds a bit simple, 245 00:12:34,440 --> 00:12:36,120 so I just wanted to take it the extra mile. 246 00:12:36,320 --> 00:12:39,120 It looks nice, it tastes nice. It's a bit fancy. 247 00:12:40,160 --> 00:12:42,600 I've never actually had duchess potatoes before 248 00:12:42,800 --> 00:12:44,480 because they are so old school! 249 00:12:44,680 --> 00:12:46,520 They are a little bit. (LAUGHS) Very old school. 250 00:12:46,720 --> 00:12:48,200 Yeah, it's a bit old. 251 00:12:49,760 --> 00:12:52,560 What can go wrong is that I need to get the timing right 252 00:12:52,760 --> 00:12:55,360 when they go out of the oven, because they cool down very quickly. 253 00:12:55,560 --> 00:12:57,320 (MURMURS INDISTINCTLY) 254 00:12:59,560 --> 00:13:01,360 SHANNON: Jamie, you've got about 10 to 15 minutes 255 00:13:01,560 --> 00:13:04,040 to have choux pastry out on a tray cooling. 256 00:13:04,240 --> 00:13:08,000 So, to make the pomme dauphine, I put the potatoes in the water, 257 00:13:08,200 --> 00:13:10,880 brought up from cold until... not overdone, 258 00:13:11,080 --> 00:13:14,600 but just so they passed nicely through the drum sieve, 259 00:13:14,800 --> 00:13:17,240 and to that I added one egg yolk and a little bit of salt. 260 00:13:17,440 --> 00:13:20,600 And for the choux pastry - water, butter, milk. 261 00:13:20,800 --> 00:13:22,600 As soon as all that came to the boil, 262 00:13:22,800 --> 00:13:24,960 I just put the flour in there and just worked it 263 00:13:25,160 --> 00:13:30,000 and then I mixed equal parts of the potato and the choux pastry together 264 00:13:30,200 --> 00:13:33,760 and so it gives you a bit of body and sort of expands it. 265 00:13:33,960 --> 00:13:36,920 And that's why when I quenelled it into the oil, 266 00:13:37,120 --> 00:13:39,320 they just floated on the top. 267 00:13:41,880 --> 00:13:44,120 OK, I'm gonna cut through this duck now. 268 00:13:44,320 --> 00:13:46,280 There's always concerns racing through your mind. 269 00:13:46,480 --> 00:13:48,400 "Have I taken it out at just that right moment? 270 00:13:48,600 --> 00:13:50,040 "Was it too soon?" 271 00:13:50,240 --> 00:13:52,040 So your fingers and toes are always crossed. 272 00:13:52,240 --> 00:13:53,600 That looks good. 273 00:13:53,800 --> 00:13:55,080 Ahh! 274 00:13:57,920 --> 00:13:59,360 Too cooked? 275 00:14:00,520 --> 00:14:03,120 It's hard to judge. I'm never good at judging when it comes to duck legs. 276 00:14:03,320 --> 00:14:06,640 I'm just gonna put them a little bit in the grill. 277 00:14:07,600 --> 00:14:11,120 I was worried because, you know, I didn't know if actually it was this, 278 00:14:11,320 --> 00:14:14,760 the actual, you know, great way of cooking a duck leg. 279 00:14:14,960 --> 00:14:16,360 11 minutes. (LAUGHS) 280 00:14:16,560 --> 00:14:20,680 Uhh! The grill is very hot. It dries things out very quickly. 281 00:14:20,880 --> 00:14:25,840 I want to wait like five minutes, but it's gonna be all last minute. 282 00:14:26,040 --> 00:14:27,600 In the grill, on the plate, plating. 283 00:14:27,800 --> 00:14:30,400 So... pressure is on. 284 00:14:32,600 --> 00:14:35,240 SHANNON: Here it is. This is his money for jam. Money for jam, eh? 285 00:14:35,440 --> 00:14:37,560 This is where he shines. (CHUCKLES) 286 00:14:37,760 --> 00:14:39,200 Start pushing now. 287 00:14:40,200 --> 00:14:44,080 You have five minutes to go until we need your plates on the pass. 288 00:14:44,280 --> 00:14:48,200 Five minutes. Let's give them a little... crisp again. 289 00:14:48,400 --> 00:14:50,880 COLLETTE: The heart's beginning to pound in the chest. 290 00:14:54,840 --> 00:14:57,240 My piece of duck could have been undercooked. 291 00:14:57,440 --> 00:15:00,400 I was not too sure really because I don't cook duck legs very often. 292 00:15:03,080 --> 00:15:05,600 We need to see your plates on the pass in one minute. 293 00:15:05,800 --> 00:15:07,160 One minute. 294 00:15:07,360 --> 00:15:10,400 I was really proud of it. Topped it off with a little bit of greenness. 295 00:15:10,600 --> 00:15:11,880 Yeah, absolutely proud. 296 00:15:12,080 --> 00:15:13,560 Well done, Collette. 297 00:15:13,760 --> 00:15:14,680 Phew! 298 00:15:14,880 --> 00:15:17,480 There's nowhere to hide when you plate a dish up like that. 299 00:15:17,680 --> 00:15:20,520 You're putting all those elements there for everyone to see. 300 00:15:20,720 --> 00:15:22,680 I suppose I was baring my soul. 301 00:15:26,680 --> 00:15:29,640 All the flavours came together but anything can happen 302 00:15:29,840 --> 00:15:32,480 and you have to be prepared for that as well. 303 00:15:32,680 --> 00:15:34,480 Making my mouth water already. (LAUGHS) 304 00:15:35,640 --> 00:15:37,440 So, Mark, how's your blast from the past? 305 00:15:37,640 --> 00:15:40,840 Look, it's lovely. That is just spot on. 306 00:15:41,040 --> 00:15:42,760 DAN HONG: So we've come to that time. 307 00:15:42,960 --> 00:15:44,760 COLLETTE: I'm feeling very emotional. 308 00:15:44,960 --> 00:15:47,480 The best plate on the pass was... 309 00:15:54,280 --> 00:15:56,280 MAEVE O'MEARA: Our two home cooks and sous chef Jamie 310 00:15:56,480 --> 00:15:59,840 have just completed their best versions of the classic dish 311 00:16:00,040 --> 00:16:02,280 duck with potatoes and sauce. 312 00:16:02,480 --> 00:16:07,160 Judge Mark will now see and taste their dishes for the first time. 313 00:16:07,360 --> 00:16:09,400 Hello! Hi. 314 00:16:09,600 --> 00:16:13,920 So, I'm really, really excited for you to be tasting dishes 315 00:16:14,120 --> 00:16:16,240 that just contain so much attention to detail 316 00:16:16,440 --> 00:16:19,800 from these three fantastic cooks. 317 00:16:21,000 --> 00:16:24,360 DAN HONG: This is duck with cherry and madeira sauce, 318 00:16:24,560 --> 00:16:27,400 with potato puree and vegetables. 319 00:16:27,600 --> 00:16:30,120 Very classic combinations. Mmm. 320 00:16:30,320 --> 00:16:33,600 Presentation looks a bit odd, actually. It's a bit haphazard. 321 00:16:33,800 --> 00:16:36,600 But it all comes down to flavour for me. 322 00:16:39,920 --> 00:16:42,320 I'm gonna taste that by itself first. 323 00:16:45,800 --> 00:16:48,880 Very flavoursome. Seasoned really well. 324 00:16:50,400 --> 00:16:52,120 Cooked well too. 325 00:16:53,960 --> 00:16:56,480 The sauce. Can't get enough sauce. 326 00:16:56,680 --> 00:16:58,640 I like a really healthy dousing. I like heaps of sauce. 327 00:16:58,840 --> 00:17:00,840 Yeah. I'm a sauce freak! Yeah. 328 00:17:01,040 --> 00:17:04,400 The sauce is really nice. It cuts through that duck fat. 329 00:17:06,440 --> 00:17:08,960 The potato is nice and creamy 330 00:17:09,160 --> 00:17:11,920 and that texture is just so smooth on your mouth 331 00:17:12,120 --> 00:17:15,600 and there's a really nice crunch through the whole thing as well. 332 00:17:15,800 --> 00:17:20,440 All up, the duck's really nice, seasoned really nice, 333 00:17:20,640 --> 00:17:22,320 but the cherry and madeira sauce - 334 00:17:22,520 --> 00:17:24,760 look, it's lovely, but... 335 00:17:27,120 --> 00:17:29,280 ..but you get this punch of madeira straight in 336 00:17:29,480 --> 00:17:34,280 and I think the balance with the cherry is just a bit out. 337 00:17:36,320 --> 00:17:41,600 This is duck legs with a citrus sauce and duchess potatoes. 338 00:17:41,800 --> 00:17:44,360 Ooh, duck leg. Isn't that yummy? 339 00:17:44,560 --> 00:17:46,600 Making my mouth water already. 340 00:17:47,640 --> 00:17:51,080 Blast from the past with those duchess potatoes. 341 00:17:51,280 --> 00:17:54,320 I love the colour of that duck leg. 342 00:17:54,520 --> 00:17:56,400 It's beautiful on the outside. 343 00:18:05,400 --> 00:18:07,320 Duck leg is so juicy. 344 00:18:07,520 --> 00:18:09,880 It could have been done a little bit longer, I think. 345 00:18:10,080 --> 00:18:13,840 I think you'd have a hard time ripping that bone out of that 346 00:18:14,040 --> 00:18:15,760 and really breaking into it. 347 00:18:19,280 --> 00:18:21,560 So, Mark, how was your blast from the past? 348 00:18:21,760 --> 00:18:24,200 Nice and fluffy on the inside. 349 00:18:24,400 --> 00:18:26,720 You've got that little bit of crunch on the outside. 350 00:18:26,920 --> 00:18:29,120 Why not bring it back and, you know, showcase 351 00:18:29,320 --> 00:18:32,880 what a great style of... you know, doing a potato? 352 00:18:33,080 --> 00:18:35,440 Overall, great flavour combinations. 353 00:18:35,640 --> 00:18:38,000 The duck could have been done a little bit longer, I think, 354 00:18:38,200 --> 00:18:39,880 so it was falling off the bone. 355 00:18:41,320 --> 00:18:46,360 This is duck breast with Vichy carrots and dauphine potatoes. 356 00:18:46,560 --> 00:18:48,680 Dauphine potatoes. Aren't they yummy? 357 00:18:48,880 --> 00:18:52,040 Everything's sort mapped out to perfection here. 358 00:18:52,240 --> 00:18:53,640 It's all sitting on the plate. 359 00:18:53,840 --> 00:18:56,920 Each element is sitting there going, "Look at me!" It looks nice. 360 00:18:57,120 --> 00:18:58,800 I can't wait to taste this. 361 00:19:06,960 --> 00:19:10,400 The duck's beautiful. Melts in your mouth. 362 00:19:11,760 --> 00:19:13,360 Seasoned to perfection. 363 00:19:13,560 --> 00:19:16,960 It's really, really nice and moist 364 00:19:17,160 --> 00:19:21,400 but there is a fat content in here as well 365 00:19:21,600 --> 00:19:23,720 which I would expect would be rendered out 366 00:19:23,920 --> 00:19:25,400 so that it'd be really crispy. 367 00:19:25,600 --> 00:19:27,600 I'm gonna try the potato. 368 00:19:27,800 --> 00:19:30,040 Look how light that is. 369 00:19:34,040 --> 00:19:36,520 Mmm. Really nice. 370 00:19:36,720 --> 00:19:38,640 Really seasoned well. 371 00:19:38,840 --> 00:19:44,200 Very aerated. It's very light and fluffy, which is... you'd expect. 372 00:19:44,400 --> 00:19:46,360 Coming from the choux pastry 373 00:19:46,560 --> 00:19:49,320 and rising up in there with the potato. 374 00:19:53,680 --> 00:19:55,040 Carrot's beautiful. 375 00:19:55,240 --> 00:19:58,920 You're smiling a lot, Mark. That's usually a good sign. 376 00:20:05,120 --> 00:20:06,720 That's a killer jus too. 377 00:20:06,920 --> 00:20:08,680 That is just spot on. 378 00:20:08,880 --> 00:20:11,920 Another tough one. Three great representations. 379 00:20:12,120 --> 00:20:14,120 All goes down to your decision. 380 00:20:21,560 --> 00:20:22,880 MAEVE O'MEARA: It's crunch time. 381 00:20:23,080 --> 00:20:25,960 Our two home cooks and sous chef Jamie have battled it out 382 00:20:26,160 --> 00:20:29,320 over the French classic duck with potatoes and sauce 383 00:20:29,520 --> 00:20:34,280 and now blind-tasting judge Mark will decide if home-cooked passion 384 00:20:34,480 --> 00:20:37,640 can win out over restaurant technique. 385 00:20:37,840 --> 00:20:39,720 Well, that was an awesome battle. 386 00:20:39,920 --> 00:20:43,520 Third day of French week and it's duck, sauce and potatoes 387 00:20:43,720 --> 00:20:45,560 and it was so open to interpretation. 388 00:20:45,760 --> 00:20:50,080 So, Stephane, how do you feel about the experience this evening? 389 00:20:50,280 --> 00:20:52,000 Tonight was lots of pressure 390 00:20:52,200 --> 00:20:54,840 because I think everyone was really ready for a challenge 391 00:20:55,040 --> 00:20:59,200 and it's... as we can see - I mean, three beautiful plates. 392 00:20:59,400 --> 00:21:02,880 So we've got three great plates on the pass. 393 00:21:03,080 --> 00:21:05,040 Which was your favourite plate? 394 00:21:05,240 --> 00:21:06,840 Look, they were all cracking plates. 395 00:21:07,040 --> 00:21:08,760 They all had their own flavour profiles. 396 00:21:08,960 --> 00:21:14,040 And for me, the best plate on the pass... 397 00:21:21,960 --> 00:21:23,440 ..was this one. 398 00:21:23,640 --> 00:21:25,000 That's sous chef Jamie. (APPLAUSE) 399 00:21:25,200 --> 00:21:30,800 That was your duck breast with Vichy carrots and dauphine potatoes. 400 00:21:31,000 --> 00:21:32,640 How do you feel, Jamie? Yeah, really good. 401 00:21:32,880 --> 00:21:36,840 It was more also about building on the start that Tara and Tom gave us as well 402 00:21:37,040 --> 00:21:38,320 and to continue that on. 403 00:21:38,520 --> 00:21:40,520 And plus I couldn't let them get it over me at work 404 00:21:40,720 --> 00:21:42,920 when we go back to the real world - I'd never hear the end of it. 405 00:21:43,120 --> 00:21:45,000 This was a cracking plate. It was really nice. 406 00:21:45,200 --> 00:21:48,200 The duck was nice. It was really moist. 407 00:21:48,400 --> 00:21:52,120 And that jus was just... I almost licked it off the plate. 408 00:21:52,320 --> 00:21:53,840 Well done. Thank you. 409 00:21:58,440 --> 00:22:00,920 So we've come to that time where we find out 410 00:22:01,120 --> 00:22:04,320 which plate didn't live up to Mark's expectations. 411 00:22:04,520 --> 00:22:07,360 The plate that didn't live up to my expectations was... 412 00:22:09,400 --> 00:22:10,600 ..this one. 413 00:22:10,800 --> 00:22:14,520 So sorry, Stephane - that was your duck legs with a citrus sauce 414 00:22:14,720 --> 00:22:16,320 and duchess potatoes. 415 00:22:16,520 --> 00:22:19,400 Well, no, it's fine - I mean, yeah, for me it's interesting, 416 00:22:19,600 --> 00:22:21,400 because I'm the French one here. 417 00:22:21,600 --> 00:22:22,920 So... (ALL LAUGH) 418 00:22:23,120 --> 00:22:24,440 Stephane, it all came down to the duck. 419 00:22:24,640 --> 00:22:28,680 It was just a little bit underdone. And sorry to see you go home. 420 00:22:28,880 --> 00:22:31,160 You've done France really proud. 421 00:22:32,400 --> 00:22:36,480 Well, Collette, that means you are through to the final! 422 00:22:36,680 --> 00:22:39,080 I'm feeling very emotional. 423 00:22:39,280 --> 00:22:41,360 I was really expecting to go home. 424 00:22:41,560 --> 00:22:42,840 I can't believe it. 425 00:22:43,040 --> 00:22:46,720 Congratulations again to restaurant Montrachet. 426 00:22:46,920 --> 00:22:50,560 Another win. And congratulations to Collette. 427 00:22:50,760 --> 00:22:53,280 You'll face off against head chef Shannon. Well done. 428 00:22:55,000 --> 00:22:56,280 Hug it out. 429 00:22:56,480 --> 00:22:59,880 To suddenly be told that I got through... 430 00:23:00,080 --> 00:23:01,880 ..I mean, I took a second and I thought, "What?" 431 00:23:02,080 --> 00:23:05,280 "Did they really say that?" I'm absolutely delighted. 432 00:23:06,880 --> 00:23:08,040 MAEVE O'MEARA: Next time... 433 00:23:08,280 --> 00:23:11,760 In the last decade I've represented Australia twice in the Culinary Olympics. 434 00:23:11,960 --> 00:23:13,760 Hey, Shannon, I'm tasting. 435 00:23:13,960 --> 00:23:18,320 I visualise this dish as being rings of beautiful white meringue. 436 00:23:18,520 --> 00:23:22,360 DAN HONG: One really refined vacherin and one really rustic vacherin. 437 00:23:22,560 --> 00:23:23,840 Absolutely delicious. 438 00:23:24,040 --> 00:23:27,880 And later in the week, experience French cuisine at its finest, 439 00:23:28,080 --> 00:23:30,640 with the professionals from restaurant Montrachet. 440 00:23:30,840 --> 00:23:33,120 That's delicious. Butter makes everything better. 441 00:23:33,320 --> 00:23:34,520 Oh, yes. (LAUGHS)