Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad. Fearing recommends buying a fresh, not frozen, duck. He removes as much fat as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips.
Seared Scallops and Quenelles of Sorbet with Charlie Trotter
Roast Chicken with Garlic and Lemon with Gordon Hamersley
Rustic Jicama Salad with Rick Bayless
Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed
Pizza Margherita with Roberto Donna
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