Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.
Seared Scallops and Quenelles of Sorbet with Charlie Trotter
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Recorded live at the 2016 Burlington Discover Jazz Festival, we're back with Season 2 of Discover Jazz
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