Duck Two Ways--Breast and Foie: Seared Long Island Duck Breast and Foie Gras Sauce, Red Cabbage Slaw and Warm Yukon Gold Potato & Onion Salad With Chinese & Balsamic Vinegar Emulsion
Tyler helps uplift his dad's church buffet food to restaurant-quality cuisine with Succulent Pork Loin Stuffed with Dried Fruit, Braised Red Cabbage with Apples, and Hearty Potato and Mushroom Gratin.