Foie gras with Jean-Louis Palladin
Episode 8 | 24m 49s | Video has closed captioning.
The featured chef for this episode is Jean-Louis Palladin, who has his own resturant at The Watergate. He prepares foie gras (duck liver) with poached apples and then roasts a duck breast over a fireplace and with it prepares sauteed porcini mushrooms.
Problems Playing Video? | Closed Captioning