“This dish is an example of looking globally to find different preparations for duck—and it’s one of my favorites,” says Michael Matarazzo, CEC, Executive Chef, Farmington Country Club.
As the Executive Chef of Farmington Country Club, Michael Matarazzo, CEC, is always looking for new ways to surprise and delight members.
“Chefs are always so quick to serve duck as medium-rare breasts and confit the legs,” says Matarazzo. “This dish is an example of looking globally to find different preparations—and it’s one of my favorites.”
Farmington CC most recently served the dish as part of its annual Christmas Ball.