Savoy bakes their ducks from John Fazio's farm under a heavy coating of salt to cure the ducks and enhance their flavor before preparing the meat for dishes. Chef de Cuisine Ryan Tate demonstrates the salt bake process and shows how he cooks pan roasted duck breast in these videos from Food Curated by documentarian Liza de Guia. Watch the videos after the jump.
How Savoy Restaurant Salt Bakes Local Duck
How Chef Ryan Tate Pan Roasts Duck
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