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
Vermont PBS educates, informs, entertains and inspires Vermonters to be lifelong learners and engaged in their community.
Recorded live at the 2016 Burlington Discover Jazz Festival, we're back with Season 2 of Discover Jazz
Upcoming and featured!
People talk about Vermont PBS!