from davidburke & donatella, New YorkCityChef de cuisine Eric Hara butterflies skinned duck breast. He wilts Bibb lettuce with diced carrot, pistachio and shrimp. He spreads that mixture on the duck, rolls the breast, wraps it in a slice of bacon and ties it with twine. He sears that until the bacon is crispy and the duck is medium-rare to medium.He sears that until the bacon is crispy and the duck is medium-rare to medium. Hara serves it with a sauce of red wine and duck stock, creamy ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!