Cooking Au Poivre Sauce and Roast Duckling @ Fire and Ice Restaurant w/ Chef Patrick Needham

[lochdhu175]

This is also my all-time favorite meal, with either the green or the black peppercorns. I think it is a bit more elegant with the green. I believe that's what you prepared, but you never show a close-up, even of the final plated product. It has always been served to me with the sauce spooned over the half duck, though I always ask for extra on the side. It looks as though they are serving you some sauce on the side as well, possibly per your request.

[suecfreeman]

Great commentary, Burt & thumbs up on your choice of background music!!!

[amysrq]

Nice job! Best duck ever!!