FALL. FAVORITE DUCK BREAST. WE’VE GOT A SPECIAL TREAT FOR YOU ON THIS FARM TO FORK FRIDAY. WE ARE INSIDE THE KITCHEN OF THE FAMOUS FIREHOUSE RESTAURANT IN OLD SACRAMENTO, AND WE’RE JOINED BY EXECUTIVE CHEF STEVEN ASHLEY. THANK YOU SO MUCH FOR HAVING US. NO PROBLEM. HOW ARE YOU DOING TODAY? I’M GREAT. PEOPLE RAVE ABOUT YOUR RESTAURANT MAINLY BECAUSE OF THIS AMAZING FARM FRESH MENU. LET’S START HERE WITH SOME OF THESE GREAT DISHES. SO RIGHT THERE I HAVE OUR CAPRESE SALAD. SO WE GOT SOME DELICIOUS TOMATOES, WATERMELON, RADISH BASIL WHIPPED RICOTTA CHEESE WITH BALSAMIC PEARLS. AND THEN NEXT WE HAVE OUR HOT COPPA AND PEACH SALAD. NEXT WE HAVE OUR PUMPKIN SPICE GNOCCHI. THAT’S ONE OF OUR SPECIALS. AND IT’S PUMPKIN SPICE TIME RIGHT NOW. EXACTLY. AND THEN TO FINISH IT OFF, WE HAVE OUR PORCINI CRUSTED BLUEFIN TUNA WITH SWEET SOY AIOLI. AND THEN IT’S GOT A LITTLE LEMONGRASS GINGER STICKY RICE, GOLDEN CHANTERELLE MUSHROOMS AND AN EDAMAME. THAT ALL LOOKS AMAZING. AND THEN OF COURSE, DESSERT. THIS LOOKS UNREAL. IS THAT A CANDY BAR IN THERE? YEAH, THAT’S OUR COFFEE. CHOCOLATE BAR. AND THEN WE HAVE OUR CHOCOLATE CHERRY ENTREMET. OH, LOOK AT THAT CHOCOLATE CHERRY. THAT LOOKS DELICIOUS. OKAY, YOU’RE GONNA SHOW US HOW TO MAKE YOUR MAPLE LEAF DUCKS. ABSOLUTELY. SO YOU JUST TOOK A LITTLE DUCK BREAST THERE? YEP. I JUST SEARED OFF THE DUCK BREAST AND IN OUR PAN, I’M JUST GOING TO THROW IN A LITTLE BIT OF BUTTER. OKAY, RIGHT HERE. AND THEN WE’RE GOING TO DO A LITTLE BIT OF GARLIC. A LITTLE BIT OF SHALLOT. AND THEN WE HAVE ALL OF OUR SUMMER VEGETABLES THAT WE GET IN THERE. SO WE’RE TRYING TO PERCEIVE THE LAST OF THE SEASON. I’M GOING TO THROW IN SOME FARRO. SO THAT LOOKS RELATIVELY EASY. YOU CAN EVEN DO THAT AT HOME. IT IS IT IS IT’S VERY EASY. JUST MICRO DICE YOUR VEGETABLES AND GET SOME FARRO AND JUST LOST SLOUGH IT UP AND THEN THE PLATE. WE’RE GOING TO TAKE OUR ENGLISH PEA PUREE OKAY. WE’RE GOING TO DO TWO SWIPES. DID YOU JUST DID YOU JUST BLEND PEAS. WHAT’S THAT. YOU JUST BLEND PEAS. YEP. AND THEN IT’S AN ENGLISH PEA PUREE. SOUNDS SO FANCY. YEAH, A LITTLE BIT OF PEAS, A LITTLE BIT OF WHITE WINE, A LITTLE BIT OF CREAM. OKAY, WE’RE GOING TO PUT OUR FARRO RIGHT THERE. AND THEN WE’RE GOING TO TAKE OUR DUCK BREAST OUT OF THE OVEN. SO YOU FIRST FRIED THE SIDES OF THE DUCK BREAST. AND THEN YOU’RE GOING TO FINISH IT IN THE OVEN. WE FINISH IT IN THE OVEN. I’M GOING TO PUT SOME OF THESE GRILLED PLUOTS. CURRENTLY OUR APRICOT SEASON IS OVER. SO WE MOVED ON TO PLUOTS. YES I’VE GOT A BUNCH OF PLUOTS IN MY BACKYARD. MAYBE I SHOULD JUST BRING THEM HERE. SO GOOD. AREN’T THEY? YES. I’M GOING TO TAKE OUR MAPLE LEAF DUCK BREAST SLICE THIS IN HALF, AND I’M GOING TO TAKE THE LITTLE END OFF. WE’RE GOING TO TAKE THIS. PUT IT LIKE THAT. I’M GOING TO GRAB OUR ESPRESSO. ESPRESSO DUCK. DEMI KNOW. HOW DO YOU MAKE THAT. SO THIS IS DUCK BONES, VEGETABLES, ESPRESSO AND CHERRY REDUCED ALL THE WAY DOWN. SO IT’S NOT GOING TO KEEP YOU UP AT NIGHT. NO, NO, JUST A TOUCH OF ESPRESSO IN THERE. I’M GOING TO TAKE A LITTLE BIT OF FLOWERS AND THEN WE’RE GOING TO GARNISH IT. IS THAT ANGEL’S QUEEN ANNE’S LACE OR WHAT IS THAT. THAT WE HAVE ALL OF OUR WE HAVE A WONDERFUL. IT’S BEAUTIFUL. WE HAVE A WONDERFUL EDIBLE FLOWER LADY THAT COMES IN. I LOVE THAT. ALL RIGHT. THIS IS SO. THIS IS OUR MAPLE LEAF DUCK BREAST. YEP. EXECUTIVE CHEF STEVEN ASHLEY, THANK YOU SO MUCH. AND YOU HAVE IT RIGHT HERE. SO SIMPLE. YOU DID THAT SO FAST. MAYBE YOU CAN MAKE IT AT HOME RIGHT NOW. THAT’S YOUR FARM