Chef Kent Johnson from Havana Nights Dining & Jazz stops by to …
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Crispy Skin Duck Breast and Confit Duck Leg with a Ginger Plum Sauce
Garett Barner stops by THRS
Updated: Wednesday, 28 Nov 2012, 10:47 AM EST
Published : Wednesday, 28 Nov 2012, 12:15 PM EST
PORTSMOUTH, Va. (WAVY) - Garett Barner, executive chef from Passion the Restaurant in Chesapeake, is here to make Crispy Skin Duck Breast and Confit Duck Leg with a Ginger Plum Sauce.
To learn more about Passion the Restaurant, Click Here .
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