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1 | 00:00:02,080 | 00:00:03,760 | MAEVE O'MEARA: Tonight on The Chefs' Line, | MAEVE O'MEARA: Tonight on The Chefs' Line, |
2 | 00:00:03,960 | 00:00:05,800 | the sous chef from restaurant Montrachet | the sous chef from restaurant Montrachet |
3 | 00:00:06,000 | 00:00:09,160 | will take on our two remaining home cooks | 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. | 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 | The challenge - to test their French technique |
6 | 00:00:16,520 | 00:00:18,720 | with the classic duck and potatoes. | with the classic duck and potatoes. |
7 | 00:00:18,920 | 00:00:21,080 | STEPHANE: Secret ingredients, bit of love and passion. | 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) | COLLETTE: Mmm! Smells nice, doesn't it? (LAUGHS) |
9 | 00:00:24,720 | 00:00:26,440 | It's the ultimate food fight | It's the ultimate food fight |
10 | 00:00:26,640 | 00:00:29,000 | to discover if delicious home-cooked meals... | 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. | 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. | ..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. | 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 | 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. | to the final showdown against head chef Shannon. |
16 | 00:00:45,120 | 00:00:48,360 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
17 | 00:00:48,560 | 00:00:50,440 | renowned chef Mark Olive | renowned chef Mark Olive |
18 | 00:00:50,640 | 00:00:52,960 | and food writer Melissa Leong. | and food writer Melissa Leong. |
19 | 00:00:53,160 | 00:00:54,440 | Let's cook! | Let's cook! |
20 | 00:00:54,640 | 00:00:56,760 | Which home cook has what it takes | 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? | to make it to the end of the chefs' line? |
22 | 00:01:09,840 | 00:01:11,880 | ALL: Cheers! | 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. | 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... | 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. | 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. | 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. | Oh. Really good. |
28 | 00:01:27,480 | 00:01:29,720 | ..and she'll have some healthy competition... | ..and she'll have some healthy competition... |
29 | 00:01:29,920 | 00:01:31,480 | Oh, the beautiful fishies! | Oh, the beautiful fishies! |
30 | 00:01:31,680 | 00:01:33,200 | ..from French-born Stephane. | ..from French-born Stephane. |
31 | 00:01:33,400 | 00:01:34,680 | Oh, my God. Yum! | Oh, my God. Yum! |
32 | 00:01:34,880 | 00:01:36,840 | French food for me is so important. | 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, | 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. | 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. | This is some marinara sauce. Wow. |
36 | 00:01:44,560 | 00:01:46,040 | Beautiful. | Beautiful. |
37 | 00:01:47,440 | 00:01:49,800 | Our home cooks will take on the professionals | Our home cooks will take on the professionals |
38 | 00:01:50,000 | 00:01:51,880 | from Brisbane restaurant Montrachet... | from Brisbane restaurant Montrachet... |
39 | 00:01:52,080 | 00:01:54,320 | One souffle, one snails. Yes. | One souffle, one snails. Yes. |
40 | 00:01:54,520 | 00:01:57,520 | ..led by head chef and owner Shannon Kellam. | ..led by head chef and owner Shannon Kellam. |
41 | 00:01:57,720 | 00:01:59,400 | What is classic French cuisine to you? | What is classic French cuisine to you? |
42 | 00:01:59,600 | 00:02:02,440 | Making sure that you are keeping the integrity | 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 | 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 | 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 | that passion and that work |
46 | 00:02:10,200 | 00:02:11,760 | to the customer through our cooking. | to the customer through our cooking. |
47 | 00:02:11,960 | 00:02:13,520 | Thank you. Enjoy. Thank you. | Thank you. Enjoy. Thank you. |
48 | 00:02:13,720 | 00:02:15,280 | Classical French cuisine is very renowned | Classical French cuisine is very renowned |
49 | 00:02:15,480 | 00:02:17,080 | for building layers of flavours. | for building layers of flavours. |
50 | 00:02:17,280 | 00:02:18,920 | It's going to bring your palate alive. | It's going to bring your palate alive. |
51 | 00:02:19,120 | 00:02:22,680 | Montrachet skilfully combines traditional French techniques | Montrachet skilfully combines traditional French techniques |
52 | 00:02:22,880 | 00:02:24,760 | with the best Australian produce. | with the best Australian produce. |
53 | 00:02:24,960 | 00:02:26,840 | Simply beautiful chicken. | Simply beautiful chicken. |
54 | 00:02:27,040 | 00:02:29,320 | These are the memories with food that you always remember. | 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. | 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. | Oh, look at that! It's so clever. |
57 | 00:02:35,240 | 00:02:37,120 | That is delicious. | That is delicious. |
58 | 00:02:39,000 | 00:02:41,880 | Good evening and welcome back to The Chefs' Line. | Good evening and welcome back to The Chefs' Line. |
59 | 00:02:42,080 | 00:02:44,560 | Home cooks and chefs from Montrachet, | 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. | 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? | 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) | 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. | 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. | 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? | 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. | 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. | 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? | Why did you start cooking? |
69 | 00:03:15,880 | 00:03:17,160 | It's a bit cliche, really, | 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 | 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 | 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. | 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 | Well, home cooks, we want you |
74 | 00:03:28,400 | 00:03:31,120 | to cook your best... | to cook your best... |
75 | 00:03:31,320 | 00:03:35,120 | ..duck, potatoes and sauce. | ..duck, potatoes and sauce. |
76 | 00:03:35,320 | 00:03:38,640 | MAEVE O'MEARA: Nothing says French more than perfectly cooked duck. | 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. | 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, | 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. | 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 | Sauces are the cornerstone of French cuisine |
81 | 00:03:51,160 | 00:03:54,720 | and take an ordinary ingredient to exquisite heights. | 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. | 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 | 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. | so they won't know who cooked what. |
85 | 00:04:04,720 | 00:04:07,360 | And tonight... it's Mark! | And tonight... it's Mark! |
86 | 00:04:07,560 | 00:04:11,480 | Can't wait! I better waddle off. (OTHERS LAUGH) | 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 | 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. | 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! | You have two hours. Let's cook! |
90 | 00:04:25,480 | 00:04:27,320 | STEPHANE: I am making duck legs, | 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. | 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 | 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 | 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. | 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, | 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, | 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 | 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. | 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) | 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. | 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. | 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. | 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. | 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? | 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. | 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. | 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? | 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, | 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 | 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... | and because duck is so precise... |
111 | 00:05:35,600 | 00:05:36,520 | It is. | 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. | ..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 | 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. | 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 | 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. | 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. | 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 | 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. | 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. | 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. | 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 | 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, | 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. | 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, | 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. | 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. | 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 | 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. | 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? | 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 | 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. | 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. | 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. | 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? | 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, | 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. | shallot and a bit of sugar. |
138 | 00:06:56,360 | 00:06:57,760 | Nice. | Nice. |
139 | 00:06:57,960 | 00:07:00,160 | I'm going to puree some of the carrot down, | 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. | 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, | 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. | 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. | 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. | They're sucking in that flavour. |
145 | 00:07:19,520 | 00:07:21,560 | Jamie's like the glue that brings everything together. | 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. | 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. | Choux pastry, go, go, go. Just tell the old boy to move. |
148 | 00:07:27,480 | 00:07:29,760 | (LAUGHS) | (LAUGHS) |
149 | 00:07:31,200 | 00:07:33,880 | There are a few essential elements | 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. | to being able to really nail a great duck dish. |
151 | 00:07:37,760 | 00:07:39,280 | What are you looking for? | What are you looking for? |
152 | 00:07:39,480 | 00:07:42,440 | The duck, it depends on the leg or the breast. | 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. | 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. | 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, | 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. | 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, | 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. | 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. | 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, | 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 | cover them with just fresh stock |
162 | 00:08:14,080 | 00:08:17,520 | and actually braise the duck legs for an hour. | 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. | 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. | 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! | Mmm! |
166 | 00:08:29,800 | 00:08:32,960 | Smells nice, doesn't it? (LAUGHS) | Smells nice, doesn't it? (LAUGHS) |
167 | 00:08:35,520 | 00:08:37,760 | It would be amazing to beat this guy here | 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. | 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. | I'm looking across here at Jamie. |
170 | 00:08:43,720 | 00:08:45,400 | He's so organised and steaming ahead | He's so organised and steaming ahead |
171 | 00:08:45,600 | 00:08:47,320 | with all those beautiful ingredients. | with all those beautiful ingredients. |
172 | 00:08:47,520 | 00:08:49,280 | But, you know, I'm doing what I can do | 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. | 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) | 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. | The heart's beginning to pound in the chest. |
176 | 00:09:01,680 | 00:09:02,680 | (MURMURS INDISTINCTLY) | (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? | 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? | Too cooked? |
179 | 00:09:08,360 | 00:09:10,040 | MELISSA LEONG: You're smiling a lot, Mark. | 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. | 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 | 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 | 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. | 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. | COLLETTE: My potatoes are just about there now. |
185 | 00:09:36,880 | 00:09:39,680 | And... French love their butter. | And... French love their butter. |
186 | 00:09:39,880 | 00:09:41,520 | All of this is going into my potatoes. | All of this is going into my potatoes. |
187 | 00:09:41,720 | 00:09:43,400 | They're hoping to impress Mark, | They're hoping to impress Mark, |
188 | 00:09:43,600 | 00:09:46,040 | who'll be blind-tasting their creations. | who'll be blind-tasting their creations. |
189 | 00:09:46,240 | 00:09:48,320 | 45 minutes to go. | 45 minutes to go. |
190 | 00:09:50,640 | 00:09:52,880 | Well, Dan, it's certainly smelling the part out there. | 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. | 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, | 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 | 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, | 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 | 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. | 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. | 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. | 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. | 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. | 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. | 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, | 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. | 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, | 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. | 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. | 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, | So, tonight I made a citrus sauce, |
208 | 00:10:43,320 | 00:10:45,600 | which is a derivative of the orange sauce, | 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 | so it's like, er... duck stock reduced |
210 | 00:10:48,480 | 00:10:50,360 | and you combine it with a gastrique, | and you combine it with a gastrique, |
211 | 00:10:50,560 | 00:10:53,920 | which is made of caramel, sugar and vinegar. | 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. | 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. | So, quite a complex sauce. |
214 | 00:11:02,080 | 00:11:04,520 | Mmm. There's some good taste in there. | 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 | I think everyone knows that fruit and duck |
216 | 00:11:09,080 | 00:11:10,360 | are just beautiful together. | are just beautiful together. |
217 | 00:11:10,560 | 00:11:13,640 | So, whether it's oranges... In my case it's cherries. | 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. | 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. | 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. | (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, | 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. | and then the cherries, with that kind of acidity coming through. |
223 | 00:11:35,200 | 00:11:37,080 | Oh. Yum. Hm! | 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? | 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. | 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? | 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. | 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. | 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? | 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. | Oh, plenty. At work, mate, I'd never hear the end of it. |
231 | 00:11:57,240 | 00:11:58,800 | (LAUGHS) | (LAUGHS) |
232 | 00:11:59,840 | 00:12:01,200 | OK, well, I'll leave you to it. | OK, well, I'll leave you to it. |
233 | 00:12:01,400 | 00:12:02,800 | Good luck. No worries. Thanks, buddy. | 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. | 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 | 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. | 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 | That just gives it that little sharp twang |
238 | 00:12:13,720 | 00:12:15,440 | with that beautiful succulent duck. | with that beautiful succulent duck. |
239 | 00:12:15,640 | 00:12:19,640 | So, I'm preparing my duchess potatoes. | 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, | 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, | 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. | 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 | 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, | 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. | 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. | 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 | I've never actually had duchess potatoes before |
248 | 00:12:42,800 | 00:12:44,480 | because they are so old school! | because they are so old school! |
249 | 00:12:44,680 | 00:12:46,520 | They are a little bit. (LAUGHS) Very old school. | They are a little bit. (LAUGHS) Very old school. |
250 | 00:12:46,720 | 00:12:48,200 | Yeah, it's a bit old. | 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 | 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. | when they go out of the oven, because they cool down very quickly. |
253 | 00:12:55,560 | 00:12:57,320 | (MURMURS INDISTINCTLY) | (MURMURS INDISTINCTLY) |
254 | 00:12:59,560 | 00:13:01,360 | SHANNON: Jamie, you've got about 10 to 15 minutes | 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. | 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, | 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, | 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, | 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. | 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. | 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, | 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 | 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 | 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. | 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, | 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. | they just floated on the top. |
267 | 00:13:41,880 | 00:13:44,120 | OK, I'm gonna cut through this duck now. | 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. | 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? | "Have I taken it out at just that right moment? |
270 | 00:13:48,600 | 00:13:50,040 | "Was it too soon?" | "Was it too soon?" |
271 | 00:13:50,240 | 00:13:52,040 | So your fingers and toes are always crossed. | So your fingers and toes are always crossed. |
272 | 00:13:52,240 | 00:13:53,600 | That looks good. | That looks good. |
273 | 00:13:53,800 | 00:13:55,080 | Ahh! | Ahh! |
274 | 00:13:57,920 | 00:13:59,360 | Too cooked? | 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. | 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. | 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, | 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. | the actual, you know, great way of cooking a duck leg. |
279 | 00:14:14,960 | 00:14:16,360 | 11 minutes. (LAUGHS) | 11 minutes. (LAUGHS) |
280 | 00:14:16,560 | 00:14:20,680 | Uhh! The grill is very hot. It dries things out very quickly. | 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. | 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. | In the grill, on the plate, plating. |
283 | 00:14:27,800 | 00:14:30,400 | So... pressure is on. | 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? | 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) | This is where he shines. (CHUCKLES) |
286 | 00:14:37,760 | 00:14:39,200 | Start pushing now. | 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. | 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. | 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. | 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. | 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. | 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. | We need to see your plates on the pass in one minute. |
293 | 00:15:05,800 | 00:15:07,160 | One minute. | 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. | 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. | Yeah, absolutely proud. |
296 | 00:15:12,080 | 00:15:13,560 | Well done, Collette. | Well done, Collette. |
297 | 00:15:13,760 | 00:15:14,680 | Phew! | Phew! |
298 | 00:15:14,880 | 00:15:17,480 | There's nowhere to hide when you plate a dish up like that. | 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. | 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. | 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 | 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. | 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) | Making my mouth water already. (LAUGHS) |
304 | 00:15:35,640 | 00:15:37,440 | So, Mark, how's your blast from the past? | 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. | 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. | DAN HONG: So we've come to that time. |
307 | 00:15:42,960 | 00:15:44,760 | COLLETTE: I'm feeling very emotional. | COLLETTE: I'm feeling very emotional. |
308 | 00:15:44,960 | 00:15:47,480 | The best plate on the pass was... | 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 | 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 | have just completed their best versions of the classic dish |
311 | 00:16:00,040 | 00:16:02,280 | duck with potatoes and sauce. | 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. | Judge Mark will now see and taste their dishes for the first time. |
313 | 00:16:07,360 | 00:16:09,400 | Hello! Hi. | Hello! Hi. |
314 | 00:16:09,600 | 00:16:13,920 | So, I'm really, really excited for you to be tasting dishes | 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 | that just contain so much attention to detail |
316 | 00:16:16,440 | 00:16:19,800 | from these three fantastic cooks. | from these three fantastic cooks. |
317 | 00:16:21,000 | 00:16:24,360 | DAN HONG: This is duck with cherry and madeira sauce, | DAN HONG: This is duck with cherry and madeira sauce, |
318 | 00:16:24,560 | 00:16:27,400 | with potato puree and vegetables. | with potato puree and vegetables. |
319 | 00:16:27,600 | 00:16:30,120 | Very classic combinations. Mmm. | Very classic combinations. Mmm. |
320 | 00:16:30,320 | 00:16:33,600 | Presentation looks a bit odd, actually. It's a bit haphazard. | 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. | 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. | I'm gonna taste that by itself first. |
323 | 00:16:45,800 | 00:16:48,880 | Very flavoursome. Seasoned really well. | Very flavoursome. Seasoned really well. |
324 | 00:16:50,400 | 00:16:52,120 | Cooked well too. | Cooked well too. |
325 | 00:16:53,960 | 00:16:56,480 | The sauce. Can't get enough sauce. | 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. | 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. | 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. | 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 | 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 | 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. | 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, | 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 - | but the cherry and madeira sauce - |
334 | 00:17:22,520 | 00:17:24,760 | look, it's lovely, but... | look, it's lovely, but... |
335 | 00:17:27,120 | 00:17:29,280 | ..but you get this punch of madeira straight in | ..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. | 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. | 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? | Ooh, duck leg. Isn't that yummy? |
339 | 00:17:44,560 | 00:17:46,600 | Making my mouth water already. | Making my mouth water already. |
340 | 00:17:47,640 | 00:17:51,080 | Blast from the past with those duchess potatoes. | 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. | I love the colour of that duck leg. |
342 | 00:17:54,520 | 00:17:56,400 | It's beautiful on the outside. | It's beautiful on the outside. |
343 | 00:18:05,400 | 00:18:07,320 | Duck leg is so juicy. | 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. | 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 | 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. | and really breaking into it. |
347 | 00:18:19,280 | 00:18:21,560 | So, Mark, how was your blast from the past? | So, Mark, how was your blast from the past? |
348 | 00:18:21,760 | 00:18:24,200 | Nice and fluffy on the inside. | 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. | 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 | 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? | what a great style of... you know, doing a potato? |
352 | 00:18:33,080 | 00:18:35,440 | Overall, great flavour combinations. | 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, | 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. | 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. | 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? | Dauphine potatoes. Aren't they yummy? |
357 | 00:18:48,880 | 00:18:52,040 | Everything's sort mapped out to perfection here. | Everything's sort mapped out to perfection here. |
358 | 00:18:52,240 | 00:18:53,640 | It's all sitting on the plate. | 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. | 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. | I can't wait to taste this. |
361 | 00:19:06,960 | 00:19:10,400 | The duck's beautiful. Melts in your mouth. | The duck's beautiful. Melts in your mouth. |
362 | 00:19:11,760 | 00:19:13,360 | Seasoned to perfection. | Seasoned to perfection. |
363 | 00:19:13,560 | 00:19:16,960 | It's really, really nice and moist | 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 | 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 | which I would expect would be rendered out |
366 | 00:19:23,920 | 00:19:25,400 | so that it'd be really crispy. | so that it'd be really crispy. |
367 | 00:19:25,600 | 00:19:27,600 | I'm gonna try the potato. | I'm gonna try the potato. |
368 | 00:19:27,800 | 00:19:30,040 | Look how light that is. | Look how light that is. |
369 | 00:19:34,040 | 00:19:36,520 | Mmm. Really nice. | Mmm. Really nice. |
370 | 00:19:36,720 | 00:19:38,640 | Really seasoned well. | 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. | 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 | Coming from the choux pastry |
373 | 00:19:46,560 | 00:19:49,320 | and rising up in there with the potato. | and rising up in there with the potato. |
374 | 00:19:53,680 | 00:19:55,040 | Carrot's beautiful. | Carrot's beautiful. |
375 | 00:19:55,240 | 00:19:58,920 | You're smiling a lot, Mark. That's usually a good sign. | 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. | That's a killer jus too. |
377 | 00:20:06,920 | 00:20:08,680 | That is just spot on. | That is just spot on. |
378 | 00:20:08,880 | 00:20:11,920 | Another tough one. Three great representations. | Another tough one. Three great representations. |
379 | 00:20:12,120 | 00:20:14,120 | All goes down to your decision. | All goes down to your decision. |
380 | 00:20:21,560 | 00:20:22,880 | MAEVE O'MEARA: It's crunch time. | 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 | 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 | 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 | 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. | can win out over restaurant technique. |
385 | 00:20:37,840 | 00:20:39,720 | Well, that was an awesome battle. | 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 | 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. | 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? | 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 | Tonight was lots of pressure |
390 | 00:20:52,200 | 00:20:54,840 | because I think everyone was really ready for a challenge | 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. | 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. | So we've got three great plates on the pass. |
393 | 00:21:03,080 | 00:21:05,040 | Which was your favourite plate? | Which was your favourite plate? |
394 | 00:21:05,240 | 00:21:06,840 | Look, they were all cracking plates. | Look, they were all cracking plates. |
395 | 00:21:07,040 | 00:21:08,760 | They all had their own flavour profiles. | 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... | And for me, the best plate on the pass... |
397 | 00:21:21,960 | 00:21:23,440 | ..was this one. | ..was this one. |
398 | 00:21:23,640 | 00:21:25,000 | That's sous chef Jamie. (APPLAUSE) | 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. | 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. | 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 | 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. | 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 | 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. | 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. | 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. | 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. | 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. | Well done. Thank you. |
409 | 00:21:58,440 | 00:22:00,920 | So we've come to that time where we find out | 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. | 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... | The plate that didn't live up to my expectations was... |
412 | 00:22:09,400 | 00:22:10,600 | ..this one. | ..this one. |
413 | 00:22:10,800 | 00:22:14,520 | So sorry, Stephane - that was your duck legs with a citrus sauce | So sorry, Stephane - that was your duck legs with a citrus sauce |
414 | 00:22:14,720 | 00:22:16,320 | and duchess potatoes. | 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, | 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. | because I'm the French one here. |
417 | 00:22:21,600 | 00:22:22,920 | So... (ALL LAUGH) | So... (ALL LAUGH) |
418 | 00:22:23,120 | 00:22:24,440 | Stephane, it all came down to the duck. | 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. | 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. | 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! | Well, Collette, that means you are through to the final! |
422 | 00:22:36,680 | 00:22:39,080 | I'm feeling very emotional. | I'm feeling very emotional. |
423 | 00:22:39,280 | 00:22:41,360 | I was really expecting to go home. | I was really expecting to go home. |
424 | 00:22:41,560 | 00:22:42,840 | I can't believe it. | I can't believe it. |
425 | 00:22:43,040 | 00:22:46,720 | Congratulations again to restaurant Montrachet. | Congratulations again to restaurant Montrachet. |
426 | 00:22:46,920 | 00:22:50,560 | Another win. And congratulations to Collette. | 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. | You'll face off against head chef Shannon. Well done. |
428 | 00:22:55,000 | 00:22:56,280 | Hug it out. | Hug it out. |
429 | 00:22:56,480 | 00:22:59,880 | To suddenly be told that I got through... | 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?" | ..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. | "Did they really say that?" I'm absolutely delighted. |
432 | 00:23:06,880 | 00:23:08,040 | MAEVE O'MEARA: Next time... | 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. | 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. | 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. | 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. | DAN HONG: One really refined vacherin and one really rustic vacherin. |
437 | 00:23:22,560 | 00:23:23,840 | Absolutely delicious. | Absolutely delicious. |
438 | 00:23:24,040 | 00:23:27,880 | And later in the week, experience French cuisine at its finest, | 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. | with the professionals from restaurant Montrachet. |
440 | 00:23:30,840 | 00:23:33,120 | That's delicious. Butter makes everything better. | That's delicious. Butter makes everything better. |
441 | 00:23:33,320 | 00:23:34,520 | Oh, yes. (LAUGHS) | Oh, yes. (LAUGHS) |