[♪♪♪] - That was an awful lot of dots after that duck.
- I know.
I wrote three dots and I guess Miss Carol got carried away and-- - And just dot, dot, dot.
- --with the ellipses and just went nuts.
- Hmm-mm.
Yeah.
- Hmm-mm.
- Well, what are you gonna do?
- Well, you know.
[Larry quacks] Well, if it looks like a duck, [chuckles], it's a [indistinct].
Alright.
Well, anyway, it-- - Well, that looks like a drake.
- Oh, wait a minute.
It's got a-- it's got a-- - Yeah, those drakes are everywhere, you know.
- Yeah.
[laughs] Well, this has got a signature on the bottom.
- Well, both of them do.
- Ah-huh.
- Ducks--signed ducks.
It says-- - Copyrighted.
This is 125.
- One-- oh, I'm-- it does have a copyright on.
- Lord, this is an expensive duck.
Oh.
[laughs] - Oh.
[chuckles] How terrible?
- Well, "Dear Larry and Laban, I really enjoy your show.
"I hope you will be on for many more years, at least 50 more ha-ha.
You are something else."
[chuckles] "I do love your sense of humor."
And that's from Katie Underwood in Bristol, Virginia.
Well, thank you.
But I'll tell you, Kate, as much as I'd love to, I don't believe I could take it for 50 more years.
[chuckles] - 50 years.
Can you imagine what would-- what we would be like after 50 years?
LABAN: I'd be-- what?
About-- I'd be about 70 years old.
[all laugh] - "Larry and Laman,"-- LABAN: Ah.
- "Enclosed is my [indistinct] for a copy of your menu "of-of such and such a date.
Enjoy your show.
You're nutty but nice."
[chuckles] "Keep up the good work.
Bless you.
And we need more programs like yours."
LABAN: [laughs] Aww.
Nutty but nice.
- Yeah.
Yeah.
Nutty-nutty but nice.
LABAN: That's us.
- Lilian Cup of Blacksburg, Virginia.
Thank you very much.
LABAN: You know what?
I was [indistinct].
- [quacks] Anyway-- - Oh, listen, we got ducks today.
- Oh yes, we do.
We have real big ducks.
[chuckles] We're gonna have a lot of fun.
- Oh [indistinct].
Yeah.
- Got to get my ducks in a row.
[laughs] - Well, good.
[laughs] - Ah.
- I was afraid you were gonna say that.
- Do-do you have a long recipe or a short recipe?
- This recipe goes on so long that I'm sendin' it in to the American Film Institute to be restored.
[laughs] LARRY: [chuckles] Oh, no.
- Oh, it's ter-- - Well, I-I'd say mine's kind of long too and I got to-- kind of get started on it because it's in three different parts.
LABAN: Alright.
- Not the duck.
The recipe.
- [Laban chuckles] - Let me show you what you got to do first thing.
Get yourself a pan that has a boiler-- what?
Is that a broiler plate?
[chuckles] A broiler plate.
One of these things got holes in it because ducks are real greasy.
They're greasier [chuckles], greasier than geese.
I believe they are.
First thing you got to do is take it out of its package and wash it thoroughly.
And you will salt its cavity.
[chuckles] [Laban laughs] And the next thing you gotta do is before you even salt its cavity-- A startling close up here, is you got to reach in here.
Oh, you don't know how I hate doin' this.
- [Laban laughs] LARRY: And you got to pull out the giblets and stuff.
LABAN: The what?
- Because it-- the giblets, because they're in there.
And there those are.
And just set those aside because you never know when you want to throw them at somebody or somethin' later on.
LABAN: Shoo!
- And then the next thing you do is you open that up and have a little open house with your duck.
And you-you shoot some salt and pepper down in there.
And the next thing I'm gonna do now is I'm gonna make up a fine bread-- [chuckles] Again, I'm sorry, we're tickled by-- Someone [indistinct] can't mention what it is.
But anyway-- - [Laban laughs] - We-- a fine bread stuffing.
And while you're doing that, you need to get this out of the way.
- [Laban laughs] - So-- - Wait a minute.
Wait a minute, oh.
- I'll put it over there.
- And just put it down here.
- [laughs] That's alright.
- Whoo!
- [chuckles] Did you see it?
- Well-- - But anyway, I'm gonna start making the stuffin' and I'll come back and do that in just a minute.
But first, I got to find a bowl and wash my hands.
[both laugh] - Alright.
Well, now, I've got my duck carcass.
And I've cut the wings off-- - What?
- Right-right here.
And this is your duck.
And while you've got your duck together, you got to check out which side the breast is on.
[laughs] LARRY: You got to get-- got to get your duck together.
- And let me get-get up in here and get the parts out.
LARRY: Well, I'll tell you what it is.
You got to flip it the opposite way of the way it walks.
[all laugh] LABAN: Look-look, idn't that pretty?
LARRY: Ah-huh.
Well, I have one.
Matching-- LABAN: Neck-necks.
[chuckles] And then you put your giblets down in your p-- you got to have a big pan to start out with this dish.
- Whoo-whoo-whoo-whoo-whoo.
- [Laban laughs] LARRY: Where's that vanilla?
[chuckles] - And the-the giblets have gone down into the pan.
And now I've got to cut the legs.
LARRY: [banging] Excuse me.
- I got to cut the legs off this duck.
LARRY: Oh, how awful.
[chuckles] How terrible.
- And just like they do in the movies.
"We'll cut your legs off if you don't pay."
LARRY: Shoo.
Hmm.
Oh, I love that vanilla smell.
LABAN: Alright.
Now-- and you're gonna reserve your wings and your-- LARRY: And a room in-- all day.
[chuckles] No, I'm just kidding.
I've got to start my-my dressing.
Can I start my dressing?
LABAN: Go right ahead.
- While you're cuttin' and beatin' and bangin'.
I got to take some just ordinary old white soft bread and I'm gonna crumble up about-- oh, I don't know.
A little bit.
[chuckles] LABAN: Now wait a minute.
I've lost the breasts.
- I got two cups of bread crumbs.
Now back to Laban.
LABAN: Wait, now here it is, right here.
- Who has lost his breast.
- Alright.
Now-- [laughs] - Back to Laban who has lost his breast.
LABAN: Now, I have got to-- - Laban's lost his breast.
Alright.
- I've got to get the breast off of this duck and to-to bone this thing so-- - [Larry chuckles] LABAN: You-you have to have a good knife to do it with.
And-- [chuckles] LARRY: You know, if you cook these things whole, you have to score 'em.
LABAN: I beg your pardon?
LARRY: Or poke 'em.
LABAN: Well, I think mine is about a seven and yours is a minus two.
LARRY: [chuckles] No, no, no.
[laughs] Mine doesn't even show up on the scale.
[laughs] I have-- we may as well say it, ladies and gentlemen, a lowdown duck.
[laughs] The one-- - He got hold of a bad duck.
- The one that I got, or the one that I'm cookin' is fine though.
This one's just not-- LABAN: Shoo!
- Well, you know, it's gone over a little.
But anyway, [chuckles]-- What do you got, Laban?
- Well, what I'm doin' is, I'm-I'm filletin' the-the duck breast off of the-- of its carcass is what I'm doin'.
And I'm doin' it fairly well, all things being equal.
LARRY: Hmm-mm.
- And you-you do this-- ah!
Boy, this duck has got like [indistinct] on.
- [all laughs] - Good cooka-mooga, this is-- LARRY: Good what?
Cooka-mooga.
LABAN: Cooka-- [laughs] And you just keep peelin' right along the side over here.
LARRY: Well, you're doin' a real fine job on it.
LABAN: Let me try this knife.
Hmm-mm.
LARRY: Sure glad I don't have to play with mine that long.
- [Laban chuckles] - [all laugh] - Alright.
Now there's your duck breast.
LARRY: Whoo!
- Half of it.
Now let's see-- - And a handsome one it is.
- If I can get this other one off of here.
LARRY: Shoo!
[chuckles] - I'm tellin' you, I'm afraid I'm gonna faint.
[laughs] I don't have a real strong heart.
[all laugh] LARRY: Well, I got a real strong duck.
- [all laugh] LARRY: I can tell you-- that right now.
[laughs] Oh, me.
I'm gettin' ready, by the way, while he's-- filletin' over there, I'm gettin' ready to-to chop up some-some [chuckles] celery.
I got to wash this stuff off first.
It'd be-- it just be a shame to have somethin' not washed on this... - [all laugh] - Oh, Lord, what a-- I'll tell you, that duck don't favor nobody.
- [woman laughs] LARRY: The ones in the oven smell wonderful though.
[chops] And Doris is even stayin' away from it.
- [Doris laughs] LARRY: [chopping] A little bit.
She didn't trust 'em.
[chopping] I'm just gonna chop up some celery a little bit here.
About a half a cup or so, as I recall.
I can't remember.
- And as everybody can see, duck is all dark meat.
So if you don't like dark meat, forget it.
- You know-- you know why pressed duck is so good if you go to, you know, some of those fancy restaurants and they offer pressed duck?
Because they press all the grease out of it.
And it also makes the-- [clears throat], it makes the meat a little more like-- it-it makes it sort of the texture of white meat.
LABAN: Oh!
Oh, I thought it was a duck that had been raised behind the newspaper office.
LARRY: No, no, no, no.
- Oh.
LARRY: [chopping] They take it and they run it through a big press somehow.
LABAN: [chuckles] Oh.
- But they don't print anything on it.
It's just pressed.
- [both laugh] - Boy, they'd print somethin' on that one over there.
[all laugh] - You're being very cruel to me today.
It's been that way all day long.
- Well, I'm just trying to get the-- - Alright, now take some of this and-and t-throw it in there.
Am I-- am I correct?
What am I doin'?
- [Laban laughs] - Mix crumbs, celery, onions, raisins, pecans and salt.
That's what we're gonna be doing here, alright?
We already got the pecans in there.
They're under the bread.
- [all laugh] - Alright, now here's my other-- LARRY: Something else I forgot today.
Anyway, now I got to put some onions in that.
- Now there's my other breast fillet.
[Larry groans and chuckles] Now, what you do, boys and girls, is after you get all of that taken apart, you take the carcass and any attended skin.
Now, the duck's got lots of fat on it.
And you put it down in a big pan.
LARRY: What kind of skin?
LABAN: Attended skin.
LARRY: Oh, alright.
LABAN: That skin-- whoo!
- [woman laughs] - [Laban screams] - [Larry chuckles] LABAN: Oh, man!
I'll tell you one thing.
- [Larry chuckles] - I had the worst sinus when I came in here today and I wanna tell you, ladies and gentlemen, I have been healed.
- [woman laughs] - I have.
I've been saved.
- [Larry chopping] I'm chopping up some onion to go in our stuffing-- LABAN: Whoo!
- Which is gonna be real fine.
I'm just trying to go along here.
And [chuckles] pretend like all is well.
- Wait a minute, Bly, you wanna borrow my little inhalator?
- [all laugh] LARRY: Sure.
[chopping] - [sniffs] Oh.
LARRY: Oh me.
- Oh.
- [woman laughs] - Now once we get that onion chopped up-- - Whoo!
- Put that in there too.
There we go.
Just making a basic stuffing here and this is a real good one too, by the way.
I-I baked the stuffing separate from the-- what is it?
The duck.
[chuckles] And tasted it, and it's real good.
It really is.
LABAN: Now what-- - Now what?
Oh--Warm milk.
LABAN: Oh.
- I need to put some warm milk in there.
Alright.
That's been on the stove and it's warm.
And an egg.
LABAN: Oh, I thought you just got it out now.
LARRY: Put that in.
Oh, it's supposed to be-- - [Laban laughs] LARRY: It says-- LABAN: Previously beaten.
LARRY: You're supposed to beat up on-- previously.
I got nothing to beat the egg with.
There's the egg before it's been beaten.
And now here it is being beaten.
And there it is in there.
Now, we also need-- the last thing that goes in there, we have about a half a cup of raisins.
I don't know whether it was last week's show or the week before last, but you remember the raisin flap?
LABAN: Yeah?
- Well, they're back.
I'm using up old boxes of raisins.
And I'm sorry, but raisins get this way.
And you just have to poke at them a little.
- And it-- and this is a good kind of use for it, like that.
Now-- LARRY: Well, yeah, it is but now you-you know, there's nothin' much you can do because they get in there and they're like cement.
It's terrible.
See?
LABAN: Well, now-- [laughs] LARRY: That's two raisins.
- Oh!
[laughs] Are you sure?
[all laugh] Watch out, we don't know where those raisins have been.
Now, into this carcass-- I've got a stalk of [chuckles], I've got a sprig of celery and here is one stalk o-of-- what is that stuff?
Parsley.
[laughs] LARRY: A sprig of parsley.
LABAN: And I got to have three cloves of garlic.
- Oh, I'm not looking forward to the next part of this.
- [Laban laughs] - You know where this goes.
LABAN: None of us are.
[laughs] - This-- it's a shame doing such a terrible thing to such fine, fine stuffing.
This is gonna have to go in the bird now.
LABAN: Oh no.
- I'm gonna put a little more milk in there because I overdid the-- and that's a good hint, by the way, ladies and gentlemen.
If you overdo the bread a little bit, you need to add a little more liquid to it.
Otherwise, it's just not gonna be-- have a nice consistency to it.
Pecans, don't forget your pecans.
I did today, but okay.
They're in the one we're gonna eat.
They are.
[laughs] LABAN: Who's we?
[laughs] LARRY: Oh, listen, that one in the oven smells good.
It really does.
Check it.
- Now, I'm adding three cloves of garlic to my-- LARRY: Whoo!
It's pretty.
- I think maybe-- Larry here, let me rub this garlic under your nose.
[chuckles] LARRY: Anything would be an improvement.
- Alright, three cloves of garlic have gone into mine and now I'm gonna put in a-a chopped onion here, if we're lucky.
- [woman laughs] LARRY: Okay, let me know when you're ready and make it quick.
- [woman laughs] - Oh, we are.
Alright.
Open it up.
After you put your salt and pepper in there.
And now you're gonna stuff it.
I don't mean anything personal, [chuckles], ladies and gentlemen.
LABAN: Shoot.
LARRY: Just put-- what?
[laughs] Oh, there's just no nice way to do it.
Just-- LABAN: Ah!
[screams] Larry, don't put your hand in there!
LARRY: Oh!
[chuckles] LABAN: You don't know-- LARRY: It's terrible.
- Well, we know where it's been.
LARRY: Alright.
Put that in there.
You got to bake that in there the entire time.
And by the way, don't forget to score the ou-- oh, we've gone through this one, haven't we?
Let me show you how to do that.
Let me wash my hands first.
[chuckles] I'm sorry.
- And while he's doing that, I'm chopping a small onion which is gonna go over in here.
And after you get all of this stuff in it, you're gonna boil this carcass for a half an hour.
LARRY: [indistinct].
- And I mean boil.
You don't wanna simmer it.
You wanna boil it.
- [chuckles] It's like rubber.
- [woman laughs] - You need to kind of score it a little bit so it doesn't explode.
I don't know-- what?
Is that what'll happen?
Will it explode if you don't score it?
Yeah, score it on the breast is what they say.
LABAN: Whoo!
LARRY: Six to three.
[chuckles] Okay.
Now, what you do is, take about a couple of things of bacon.
A couple old strips of bacon.
And I find the best thing to do is just to slice 'em in half.
And you will drape those across the breast part of it.
Actually, just kind of like this.
I put a little salt and pepper on the outside also.
And what you'll do is, you'll put this in the oven for the first 350 degrees for 45 minutes.
[laughs] - [Laban chuckles] - And then we'll take it out and we're gonna put a glaze over the top of that.
And there's just no end to the misery.
[laughs] We're gonna have to bring it back one more time.
Anyway, we will make up a fine glaze for it.
And I'll show you how to make the glaze in just a minute.
- Alright.
In the meantime, let me show you this sauce.
Oh-- [laughs] Just get it away from here.
Oh!
- [Larry laughs] - Alright, now we're gonna make up a little glaze for our duck.
First of all, you're gonna take your parts and you're gonna bake 'em in the oven at 400/450 for an hour.
And you do it with the skin side up.
Skin side up.
Now, our little sauce is-- here's a bowl.
We're going to use a quarter of a cup of Port.
LARRY: Just a [indistinct].
- Oh, I love that Port.
Hmm, hmm, hmm, hmm.
And a half-- - [Larry clears throat] - [Laban groans] LARRY: You may want to go a little light on that Port.
And you didn't make too much sense during the last show.
- No.
[chuckles] And a half a cup of orange marmalade.
There's the marmalade.
And a half a cup of raisins and of course, my raisins, which we have used previously on this show, are very soft and pliable.
And sweet and kind and generous and-- so let me put a half a cup-- these are golden raisins because that's what we had left over.
And of course, if you wanna cook cheap like Laban and Larry, you got to use leftovers.
And we want a dash of hot sauce.
And-- oh!
Thank you.
They just reminded us of something, Bly.
- I've already inserted stuff in there.
- [laughs] We have-- we-we have made a little film to show you where we got these ducks.
- Where ducks come from?
- No, wh-where we got them.
- Oh, where we got these.
- We know where they come from.
They come out of-- well, you know, eggs.
- Oh.
Eggs.
Yeah.
- But we-we went huntin' and we got these ducks where we were hunting.
There we are and there's a-- LARRY: And there's a duck blind.
LABAN: There's our duck blind.
- [duck call whistle] [both laugh] LARRY: And of course, it's-it's one of those-- one of those fancy duck blinds.
[chuckles] LABAN: Ah-huh.
LARRY: Just not any ordinary duck blind.
As you can see, Johnson is shooting at random.
And he didn't get any random, but he shot at 'em anyway.
And-- - [duck call whistle] LARRY: And I'm doing my famous duck call.
I-I know a lot of people didn't know I had this talent.
As you could see, it doesn't work.
[chuckles] There they go.
- [duck call whistle] - [plastic gun shooting] - Well, continue trying, Bly.
That's all I can say.
- [plastic gun shooting] LARRY: But-- and Johnson continues shooting.
And-- LABAN: Yes, there we go.
And-- - Har-har and hardy har-har.
LABAN: I bet there's a big water down that [indistinct].
- I don't even have a spoon.
I-I just put everything in the-- ah!
Can I make my sauce or are you at a nice point?
Or-- LABAN: Well, I'm just-- I'm gonna put in my sauce the pulp of an orange.
So that's what I'm gettin' ready to do now.
LARRY: Well, take your time.
- Well, no, no.
It's-- - Let's watch him put it in, ladies and gentlemen.
- And this is the way you do it.
You just cut down both sides, and-- LARRY: Hmm.
- There it goes right in.
It's real easy to do.
And-- LARRY: Hmm, vanilla.
LABAN: And I hold my orange over the little bowl while I'm doing it, so I can get the advantage of the orange juice that rolls out of here and I keep out the seeds.
LARRY: Oh.
[chuckles] Try not to get close to Johnson.
- Well, I don't know.
I think you're the one that we wanna try not to get close to.
[all laugh] Oh, I'll tell you; I haven't smelled a smell like that since I was a teenager.
- [Larry chuckles] LABAN: Alright.
N-- and you wanna squeeze your thing here at the end to get all of-- - And he did smell like that when he was a teenager.
What?
- Ooh, you wanna squeeze that to get all the juice and goodness out of it and then your hand smells pretty.
[sniffs] LARRY: Hmm-mm.
- Ah.
And you-you have to stir all of this up, so Bly, you go ahead and make your sauce now while-- and I'll explain about the rest of this in a minute.
- Okay, the last thing you do while your little ducky-wukie is in there just gettin' cooked all up, baked-- LABAN: Ducky-wukie, [indistinct].
- You will do the glaze that goes on top of it.
And this is a very interesting glaze too, I think.
Um, it-it sounds wonderful.
I've not tasted it previously, but what you do is you take a half a cup of catsup.
- [squirts catsup in bowl] - Oh, how awful.
Half a cup of catsup.
- [Laban laughs] - Two tablespoons of Worcestershire sauce.
That's a right-- healthy tablespoon.
I think that maybe just a little bit more than a tablespoon, so we'll just kind of guess on it.
But having made this so fabulously yesterday at my home, I'm quite familiar with how to do it now.
A-1 sauce, again two tablespoons of that.
Whoops.
One and a half.
That should be about two.
And chili sauce.
Yeah, I hate to say this and I don't mean to appear ignorant, I don't know why, but-- LABAN: I don't know why either.
- It's-- - It never stopped you before.
- Made me a lot of money down through the years.
But I had never heard tell of chili sauce.
I mean, a jar of chili sauce.
I didn't know there was such a thing.
LABAN: Ah-huh.
- I was gettin' real worried and couldn't find it in the store for a while.
Then it-- there it was.
LABAN: Hmm-mm.
- [indistinct] Dixie chili sauce.
LABAN: It's not something-- - What do you use it for?
- See-- well, I use it to make my own seafood cocktail sauce.
LARRY: Oh.
- But you-- it's real good on hamburgers and stuff like that.
It's just spicier than ketchup.
- It's just a-- oh, I see.
Hmm.
It does kind of taste like cocktail sauce of sorts.
Two tablespoons of chili sauce.
One, it's real thick.
Two.
And you just mix that all up.
Hmm, that's good.
And that's gonna be your glaze after your [clears throat] duck has been in there for 45 minutes; you'll take it out and you will baste the duck with-- [chuckles] With this glaze.
And then you will bake it for 20 more minutes.
And at that time, if you'd like, you can also garnish it with some orange.
One of these big orange things.
Whatever they're called.
So anyway, and then that's it.
And when you give [laughs] [indistinct] with it, [laughs], excuse me.
[chuckles] Laban is garnishing my duck.
[laughs] A little heavy on the garnish.
There's nothing wrong.
[laughs] Oh, and it does smell like parsley.
Isn't that wonderful?
- [sniffs] Oh, it smells so much better.
[chuckles] - It really does.
Very, very nice.
I think you've overdone it just a little bit.
LABAN: Whoo!
- Let's show the real one.
I'm gonna take the real one out.
LABAN: O-oh.
LARRY: Oh, we'll show the recipes first.
Okay.
LABAN: There it is.
There is the stuffed duck-- LARRY: The stuffed duck.
One, two and a half pound duck.
And please make sure that it is very, very fresh.
Two cups of soft bread crumbs.
A half-cup of chopped celery.
A half-cup of chopped onion.
It helps if you don't have to go a lot of meetings during the day before you prepare one.
- [all laugh] LARRY: A half cup of raisins [chuckles], a half cup of chopped pecans, which I left out accidentally but not in the real one.
A half a teaspoon of salt.
And this is a combination of three different things.
The stuffing and the glaze and well, two different things.
A quarter of a cup of hot milk.
A egg beaten.
Three slices of bacon and a half cup of catsup.
Two tablespoons of Worcestershire sauce.
Two tablespoons of A-1 sauce and two tablespoons of chili sauce.
That makes your glaze, those last three things.
Four things.
Four, I'm sorry.
LABAN: My, oh my.
LARRY: And just bake it a lot.
[chuckles] Bake it a whole bunch.
[laughs] Bake it many times.
LABAN: And this is the Salmugundi of Duck.
You'd need a duck.
- What does salmugundi mean?
LABAN: It means-- it's-it's a whole conglomeration that's kind of sweet and spicy.
LARRY: Oh, okay.
LABAN: And you need a duck, some salt.
Two cups of chicken broth.
A stalk of celery, chopped.
A sprig of parsley.
Three cloves of garlic, squashed.
One small onion, chopped.
A quarter cup of Port.
A half-cup of orange marmalade, these are the ingredients for the glaze.
Half a cup of raisins.
A half a cup of orange pulp.
LARRY: That would be nice.
LABAN: A dash of hot sauce and one and a half cups of duck broth.
- And there it is when it comes out with a glaze on top of it.
You may want to get a-- LABAN: Oh.
- A couple of my raisins got a little over the hill there, but that's because we were pushin' it mighty hard-- LABAN: Yes.
LARRY: --here at Blue Ridge Public Television.
We had to go to 220 service and all sorts of things.
LABAN: Right.
And incidentally, on my dish, the way you assemble it, after you baked your parts for an hour, then you take it out.
You put the glaze that we made here with the orange marmalade and the oranges all over it.
And then you pour a cup and a half of the duck stock that you've made with your duck carcass on the bottom of the pan and you cook it for another 15 minutes.
And that makes your delicious duck.
Now, Miss Witch is here today with a recipe.
And-- oh... - [Larry chuckles] - Let's see what this letter... "Hey guys,"-- LARRY: Hmm.
- "We just hate it when we have guests.
Please don't do it again.
They're so boring."
- [Larry laughs] - "Martha is too fat.
Got any new salads?"
And it's from Gene and Martha Over-fat.
- [laughs] The Over-fat family.
- Oh, they're real good people.
Yeah, well-- - A good bunch of folks but you can't get a lot of 'em in a room at one time.
- Well, next week, we'll do some salads.
And, you know, here at-- where we do our show, we're not like the big high price spreads like WGBH in Boston where they've got millions of dollars coming in.
Here we just had the millions of dollars in the bank and they don't spend it on this show.
- [Larry chuckles] - So, one of the things that we do to raise money-- [laughs] Is we auction off, [chuckles], an appearance on this show.
And we've done it, and some poor person paid a fortune last year for an appearance on this show.
And she'll be with us next week.
And-and we'll do a salad and so we'll leave.
- Well, I guess it's time for us to go over and try out the duck-- - [Laban clears throat] - But it's gonna take a minute for me to do that.
Oh, I forgot the knife.
Excuse me, I'll be right back.
- And while he's doing that, let me slip one of these delicious looking duck wings over here-- [chuckles] On Larry's plate.
And I'll have a duck leg.
[indistinct].
- [man laughs] - [Laban laughs] WOMAN: [indistinct].
- Well, I reckon we got to get down to-- oh, my heavens, they tell me it's too late.
Oh, well, we'll give it a try and we'll report back to you.
- Oh, yes.
[clears throat] - Goodbye.
[♪♪♪]