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What I made as a personal chef in Beverly Hills. Duck breast. Cherry Sherry Saba Reduction



What I made as a personal chef in Beverly Hills
How to render a duck breast!
Duck breast.
Cherry Sherry Saba Reduction
Charred Brussels sprouts with cherries, pistachios, goat cheese, mint
Sweet potato

Take a shot every time I say duck.

#personalchef #privatechef #cooking #food

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44 Comments

  1. (off topic)to all the christians, we have to start taking the walk with god more seriously, this means trying to live like jesus instead of just claiming to be a christian and living a sinful lifestyle

  2. 🤤🤤🤤 I love seared duck breast. I don’t care for the sweet sauce version. I like it plain with just some salt and pepper or just salt. Probably my favorite protein. I wish it was more mainstream.

  3. Got me looking at my ducks excited for when they’re ready for pluckin n cookin. Gonna try out your sauce w the cherries, but with Saskatoons cause that’s the fruit I got! Hopefully i find the time to climb my cherry tree for some. The only cherries left are waaaay high on too-flimsy branches for me to get up.

    Also! I do a duck confit w cassoulet, and I love pairing it w a shaved fennel and orange supreme salad w a Dijon orange juice vinaigrette, helps cut through all the richness so well and really brightens everything up.

  4. I gave up finding good quality duck in the stored. Instead we raise our own ducks, and that meat are amazing. The birds are also larger than the 5 pound ducks in the stores. Ours are usually between 8 and 10 pounds processed.

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