Crispy Duck with Red Endive and Spinach
Free on SceneLog — log in or create an account to track it.
Overview
Gordon teaches you how to cook duck breast in its own rendered fat for a crispy skin and tender flesh. Then make a quick cherry glaze and learn Gordon’s techniques for wilting spinach and caramelizing endive.
Comments
Be the first to comment.
Leave a comment
Your email won't be published. Comments are reviewed before they appear.