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.
Duration: 25 minutes and 40 seconds
Episode Number: 133
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Inviting master chefs into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
Sat, Jul 12 | 3:30 P.M. | Rick Bayless NHPBS (11.1) |
Sat, Jul 19 | 3:30 P.M. | Gordon Hamersley NHPBS (11.1) |
Sat, Jul 26 | 3:30 P.M. | Dean Fearing NHPBS (11.1) |
Sat, Aug 2 | 3:30 P.M. | Reed Hearon NHPBS (11.1) |
Wed, Aug 6 | 1:30 A.M. | Charlie Trotter NHPBS (11.1) |
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