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Tuesday, January 23rd, 2018

Spice-Crusted Duck with Fennel Couscous

Chef Charlie Palmer is in the kitchen preparing a mouth-watering duck dish and pairing it with white turnips and fennel couscous. He also gives you some helpful tips when preparing the duck, for example, the internal temperature should reach 130 degrees before being ready to serve. Also, cut through the duck skin, but not the meat, so the fat can render, making it more flavorful.

Get the Recipes to the Duck and Couscous >>

Get more from Charlie at CharliePalmer.com