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Friday, February 23rd, 2018

Duck Confit Orecchiette

Executive chef David Codney of The Belvedere at the Peninsula in Beverly Hills is in the kitchen today preparing duck confit orecchiette. He also points out that if you are not a fan of duck, you can always substitute in shredded chicken thighs. When you are done, garnish the plate with parmesan cheese and olive oil.

Get the Recipe to the Orecchiette >>