Something to Teach

Balsamic Marinaded Duck, Roasted Potatoes and Grilled Asparagus

 I was asked to teach a class, demonstrate methods, tools and products.  Luckily I can do this.  I discussed use of a Chef's knife and Paring knife and how, making sure the fit you, they work better.  The product was a whole duck.  Taking it down to pieces was that skill.  Blanching, searing, roasting and grilling were the methods.  Not bad, simple, fast , nice and TASTY