DIY Duck
Prepping Tips From Chef Shawn Doyle Duck, a premium poultry typically associated with fine dining, offers surprising approachability. “The duck in itself tastes so good, as long as you season it,” says Shawn Doyle, Chef/owner of Savory Grille in Macungie. “When I do duck breast, most of the time I just use salt-pepper, maybe some [Chinese] five spice—but not a lot.” Rather... »