Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Chef Keem demonstrates a proven method to prepare wild duck breast, as shown here in his Alaska lodge kitchen.
Tags:Wild Duck recipe,alaska,best,chef,cooking,duck,food,how to cook a duck,instructions,keem,lodge,recipe,tasty,wild
Grab video code:
Speaker: I am going to show you how we do the duck. So here is the duck breast, as it comes from the duck breasting room. I cut it in pieces. Look here, take the feathers off, and so now I have cut up all the duck. I will put in a bowl here, and then I marinate it, just for a little while, with this, and that is olive oil, chopped garlic, chopped shallots, and a seasoning mix. I use Montreal Steak Seasoning. You can also put some fresh rosemary in there, if you like. It goes all over here, and you mix it up a little bit.
Now we cook the duck. What is very important is, that you have a nonstick pan, dry, with no oil, because we have the oil already with the duck, with the marinade, and heat up the nonstick pan over high heat, the highest setting, until it starts smoking, very hot, and then take the duck; one piece at a time. Come a little closer so we can hear that sound it makes. Drop it into the pan, and leave it in place. Don't move it around, because you want to have a nice crust on one side. Then we turn it over, and make a crust on the other side, and then it's ready.
Now, the whole process takes about a minute. So approximately 30 seconds on one side and another 30 seconds on the other side, one feet at a time.
Now, look at the nice crust we have here. Nice and brown. It still is inside, and then the time it takes to serve it, the internal heat, the carryover heat, cooked on a medium layer, and that's how we want to eat it. You don't want to overcook it. The duck turns to liver if you overcook it, and it does not taste good anymore.
It needs to be red inside. We have got a nice crust. Don't overheat please. It will take a little practice. I do a lot of it, you can do it at home so it becomes easier.
So we have a nice crust on both sides now. Shake it up a little bit. It's ready. Now serve it immediately. Thank you.