JULIA’S ROASTED DUCK WITH ORANGE SAUCE
BLANCHING THE ORANGE PEEL Cut the skin into julienne – 1/16 inch wide and 1/2 inch long strips. Simmer the orange peel for about 15 minutes to remove the bitterness. Drain and pat dry.  ROASTING THE DUCK Take your duck and season it with salt and pepper. Next, put 1/3 of the prepared orange peel and tie the duck. Let it cook for about 15 minutes until the duck is slightly browned.  SALTING DUCK
About 15 minutes before your take the duck out, salt it according to your taste and turn it breast side up. If the juices are turned pale yellow, your duck is cooked. THE SAUCE Take a pan and pour vinegar into it. Add the sugar and heat cook it over medium heat. 1. 2. 3. 4.
PREHEAT Preheat the oven to 425ºF. Moisten the meat very slightly with oil, then dredge each of the steaks in the crushed peppercorns to thoroughly coat.  PREPARATION Heat the remaining oil in the skillet over high heat. Once the oil is hot, add 2 ounces, which is half of the butter. Place the steaks in the pan and brown on all sides, about 5 minutes per side. COOKING Transfer the pan to the oven and cook until desired doneness, about 5 to 7 minutes for rare, 10 minutes for medium rare, and so on. Remove from the oven and remove the steaks from the pan to rest.  THE SAUCE Stir in the veal stock and reduce over medium heat until thick enough to coat the back of a spoon. Whisk in the remaining butter and season with salt and pepper.  1. 2. 3. 4.
ANTHONY’S STEAK AU POIVRE
THE GINGER Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. THE SALMON Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. HEATING Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3–4 minutes. 
GORDON’S TERIYAKI SALMON
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