>> michael does an amazing job butchering this bird and prepares the duck two ways. the breast of the mallard duck we plucked along with the gorgeous duck confit. >> we'll season the duck with a little bit of this, it's wild juniper. i picked this in georgian bay. i love juniper, cinnamon, star anise, these kind of sweeter spices on game meat. all right. so this is a green tiger tomato from the garden. we picked a squash, so i made some squash puree. this is a wine glaze i made with a pinot noir and sugar. really interesting herb in there, it's sassafras. it's a stick from a sassafras tree. it's what they use to flavor root beer. >> yeah, yeah. mm. wow. it's like duck on steroids. >> yeah. it is nothing like any farmed duck. >> concentrated duck flavor, but the texture as well, like it's dense, it's meaty p. well, and sassafras. it's like sweet -- >> it's herbaceous.