>>> OH, MY GOSH. THAT'S SOME BATTLE SCAR, HUH? >> YEAH. >> HE LIT YOU UP LIKE THE FOURTH OF JULY. >> I KNOW. I THINK MY FINGER >>> OH, MY GOSH. THAT'S SOME BATTLE SCAR, HUH? >> YEAH. >> HE LIT YOU UP LIKE THE FOURTH OF JULY. >> I KNOW. I THINK MY FINGER WAS, I WENT TO THE SIDE. HE TURNED. >> HE TURNED SO FAST. >> WE'LL GIVE YOU A LITTLE STICKER OR STAR I THINK. >> YEAH. I WOULD LIKE THAT. >> A STICKER? THAT WAS A NAIL BITER OF A CLIP FROM OUTDOOR CHANNEL'S NEW SHOW WHICH HOSTS YIA VANG. TRAVELS THE COUNTRY FINDING UNIQUE FOOD SOURCES TO CREATE NEW MEALS WITH. >> HE IS IN THE BUILDING. SOME ALTERNATIVES TO TURKEY THIS THANKSGIVING. JAMES BEARD AWARD-WINNING CHEF. THANK YOU FOR BEING HERE IN OUR "GMA3" STUDIO. NO TURKEY. >> NO TURKEY. >> WHAT SHOULD WE GO WITH? >> WE'RE STICKING WITH A BIRD THOUGH. WE ARE DOING DUCK. DUCK LOB. THIS DISH IS SPECIAL TO ME. DAD ONLY DID IT WHEN THERE WAS SOMETHING SPECIAL. I LOVED IT. IT'S PRETTY SIMPLE. WE CAN START GET GOING ON IT. IF YOU COULD COULD HELP ME. >> SURE. >> GRAB THE CORIANDER, CUMIN AND ONION AND PUT IT IN THIS BOWL. >> IT SOUNDS DIFFICULT, BUT YOU SAID THIS IS A SIMPLE RECIPE. YOU'RE DAD WOULD ONLY MAKE IT ON A SPECIAL OCCASION. >> SOMETHING HE GREW UP WITH. WE WILL MAKE A LITTLE MIX HERE. >> DRY RUB? >> YEAH. >> AND WE'LL JUST RUB THE FLESH SIDE RIGHT HERE. WE HAVE THIS GOING. >> SOUNDS GREAT. >> TV MAGIC, WE GOT ONE GOING. WHEN YOU DO DUCK, ALWAYS MAKE SURE YOU GO SKIN SIDE DOWN FIRST. THAT'S WHERE THE FAT IS. YOU WANT TO RENDER THE FAT. SO THE FAT GOING DOWN. MY DAD ALWAYS MADE THIS FOR US. I WAS ALWAYS EXCITED DOING IT. I HAVE TO CHANGE A COUPLE THINGS. IF HE'S WATCHING, SORRY, DAD. >> ALL RIGHT. HOW LONG DOES IT GRILL FOR? >> I ALWAYS SAY YOU DO LIKE, ABOUT SIX MINUTES DEPENDING ON HOW THICK THE BREAST IS. AND THEN YOU TURN IT ON THE FLESH SIDE AND JUST GIVE IT A KISS. YOU DON'T WANT TO OVERCOOK THE DUCK. IT GETS REALLY DRY IF YOU DO. >> GIVE IT A LITTLE KISS. >> YEAH. IT SOUNDS SEXY. NOW YOU HAVE THIS. SUPER CRISPY. YOU CAN TELL HERE. AND YOU WANT THAT PART. WE WILL SLICE IT UP. LOB TRANSLATES TO, LIKE, SLICED THINLY. SO IT'S A DUCK LOB. SLICE IT REAL THIN HERE. GET THAT SLICE REAL THIN. WHEN YOU'RE EATING, ESPECIALLY IF YOU'RE EATING AROUND PEOPLE, YOU DON'T WANT BIG CHUNKS IN YOUR MOUTH. >> FOR THE CONVERSATION. >> GET SOME OF THAT SMALL CHOPPING. AND THROW IT IN HERE. NEXT THING YOU WILL DO -- WE WILL PUT ALL THE AROMATICS IN IT. SHALLOTS. AND A REALLY ICONIC, YOU KNOW, PART OF LOB IS THE TOASTED RICE FLOUR. YOU HAVE THIS TOASTED RICE FLOUR, RICE POWDER YOU CAN GET. AND LEMONGRASS. HAVE YOU EVER USED LEMONGRASS? >> YES. >> THE THING WITH LEMONGRASS, IF YOU CRUSH IT AND SMELL IT, IT ACTUALLY SMELLS LIKE FROOT LOOPS. >> REALLY? >> YEAH. >> FROOT LOOPS. >> I'LL TAKE YOUR WORD FOR IT. >> THAI CHILIES. DEPENDING ON THE SPICE LEVEL YOU WANT IN IT. GARLIC. AND ALSO FISH SAUCE HERE. >> YUM. >> AND YOU JUST MIX THAT UP. >> AND PRETTY MUCH YOU'RE DONE. PRETTY MUCH YOU'RE DONE. YOU HAVE THE MEAT COMPONENT TO IT. AND WHAT'S SO COOL IS THE GREAT THING I LOVE ABOUT LOB IS YOU HAVE THIS WHOLE AREA OF ALL THESE DIFFERENT VEGETABLES YOU CAN ADD AND DO IT. WHAT WE WILL DO IS WE HAVE ONE ALREADY PREMADE HERE. WE'RE GOING TO GRAB THIS. THROW IT RIGHT ON THE LETTUCE. AND PEOPLE ARE ALWAYS WONDERING WHAT DID I DO WITH THE LETTUCE. >> IT'S A LETTUCE WRAP. AND YOU CAN GARNISH WITH WHATEVER YOU CHOOSE, RIGHT? >> CILANTRO, THAI BASIL, MINT. I LOVE CUCUMBERS ON THERE. PEOPLE GET SO EXCITED AND GO OVERLOAD ON IT. >> AND IT GOES -- >> YES. I WOULD SAY LESS IS MORE. >> IF YOU HAVE LEFTOVER TURKEY, YOU COULD DO THIS SAME THING. SLICE IT THINLY. >> ABSOLUTELY. THANKSGIVING AROUND THE CORNER. YOU HAVE LEFTOVER TURKEY, THIS IS A DISH WE CAN DO. YEAH. IT'S JUST SO FUN, TOO, BECAUSE ON THE SHOW WE GO OUT ALL ACROSS AMERICA. WE GET TO FIND THE ANIMALS THAT MOST COMMONLY PEOPLE DON'T PUT ON THEIR DINNER TABLE. WE GET TO WORK WITH THAT. IT IS SUPER EXCITING WITH OUTDOOR >> CHECK HIM OUT ON OUTDOOR CHANNEL'S "TASTE OF THE WILD" STARTING NOVEMBER 28th. FOR TODAY'S RECIPE, "GOOD MORNING AMERICA".COM/FOOD OR SCAN THE QR