Chef masterclass: duck with Mark Poynton

Chef Mark Poynton at Alimentum in Cambridge has solved the duck conundrum  – how to cook pink breast meat and tender leg meat – by  turning one bird into two different meals. Michael Raffael reports Chefs face a conundrum when serving duck. They want the breast meat to be pink, whereas the leg meat needs … Continue reading Chef masterclass: duck with Mark Poynton

from The Caterer