Chef Ted Habiger of Room 39 likes to stretch a duck into several meals by cooking the breasts and legs separately. “When you spend $40 on a duck, you don’t want to use it for just one meal,” he says.
Chef Ted Habiger of Room 39 likes to stretch a duck into several meals by cooking the breasts and legs separately. “When you spend $40 on a duck, you don’t want to use it for just one meal,” he says. ROY INMAN Special to The Star
Chef Ted Habiger of Room 39 likes to stretch a duck into several meals by cooking the breasts and legs separately. “When you spend $40 on a duck, you don’t want to use it for just one meal,” he says. ROY INMAN Special to The Star