Chef Ryan Escude of 88 Wharf Street restaurant here in Milton recently appeared on the Chef’s Table, an instructional cooking program. He demonstrates in detail how to make a seared duck with a minted farro salad and truffle demi glace. The program is a non-profit foundation that works to provide culinary training to under privileged youth. Please click “read more” for the video.

Note – Chef Escude uses Long Island duck not Turner’s Pond duck. No substitutions.

Cooking with Chef Ryan Escude of 88 Wharf Restaurant from Carol O'Connor on Vimeo.