Phil is making Duck Confit, which has something to do with lots of duck fat…? And he’s also making Duck Sous Vide, which is duck cooked under pressure. So while we eat courses 2 and 3, the duck is simmering in vacuum sealed bags for an hour and a half. Then Phil will sear them.
- Tastes of Spring: Fourth Course
- Tastes of Spring Dinner Party – Invite & Menu
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