Preparing duck can be fast, tricky and wonderful, so we'll try our hand on Seared Duck Breasts with a Honey and Balsamic Vinegar sauce. And of course we'll talk about duck fat!
As for dessert, we will tell about la Bûche de Noël d'Antan and its history, and we will prepare a simple delicious Bûche that you can easily recreate at home.
With a glass of wine and recipe on hand you'll already have the menu for your holiday dinner.
Brigitte Romero, owner of France Cuisine in Ann Arbor