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Chef Nathan Duensing puts a new twist on everyone’s favorite waterfowl-based appetizer, a duck popper perfect for any table.
Up Next in Season 1
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Venison Boudin Biscuits • Ingredient ...
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Venison Au Vin · Ingredient Wild
Chef Jean-Paul Bourgeois translates the French dish Coq Au Vin, rooster with wine, one step further and exchanges chicken for venison, creating an impressive dish anyone will be happy to make.
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Candied Wild Boar Belly with the BBQ ...
It's our 2nd recipe involving wild boar belly, from the Craig Verhage aka the BBQ Ninja!
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