WGBH Openvault
French Chef; To Press A Duck
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- Series
- French Chef
- Program
- To Press A Duck
- Program Number
230
- Series Description
Premiered locally February 1962 and July- August 1962, nationally in Feb. 1963 - approx. 300 shows produced. 1963-1973.
Original series ran 1963 to July 1966, then went into reruns through September 1970.
In October 1970 the new French Chef 200 series was shot in color and taped on the set at WGBH. Included in the programs were footage of Julia’s summer trip to France.
The 1971-1972 season was a tour of the French Classics: 26 half hour programs designed as a refresher course for experienced cooks and as a jet-assist takeoff for beginners.
After a funding scare, Polaroid funded a full 1972-1973 season. The theme was: The French Chef Faces Life. Julia shows viewers how to cope with situations that reflect the demands of society, family and lifestyle such as Sudden Company or a three course sit down dinner and getting kids involved in cooking.
NOTE: Beginning August 6, 1972, The French Chef repeated popular shows as a captioned edition. Series release date: 2/1962
- Program Description
Two famous duck recipes on one program. One of them is Canard a la Rouenais, using a duck press. The other one is en Salmis, a way to cook the duck and create the same effect but without the press. This program features a filmed segment from La Couronne restaurant in Rouen where the owner, Monsieur Dorin, demonstrated the procedure for using a duck press to Julia Child. Following the film, Julia creates a duck en Salmis which results in the same sort of duck dish but without using the press.
- Asset Type
Broadcast program
- Media Type
Video
- Genres
- Instructional
- Topics
- Cooking
- Creators
- Lockwood, Ruth (Series Producer)
- Citation
- Chicago: “French Chef; To Press A Duck,” WGBH Media Library & Archives, accessed January 19, 2019, http://openvault.wgbh.org/catalog/V_66182DCD38B74F5993F47326BAC86D76.
- MLA: “French Chef; To Press A Duck.” WGBH Media Library & Archives. Web. January 19, 2019. <http://openvault.wgbh.org/catalog/V_66182DCD38B74F5993F47326BAC86D76>.
- APA: French Chef; To Press A Duck. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_66182DCD38B74F5993F47326BAC86D76