Techniques » Breaking Down a Duck
A professional butcher demonstrates how to get the most out of a whole duck. This versatile poultry offers a deep rich flavor, so be sure to save all the bones and fat for Duck Confit and Duck Stock to get the most out of your purchase.
Jericha Strickland
Connecticut native Jericha Strickland had plans to go to law school. But when working in a restaurant while in college, the cooking bug bit. She attended the New England Culinary Institute and then moved to Boston for her final 900-hour internship at The Butcher Shop, a wine bar and full-service butcher shop created by Barbara Lynch. Jericha thought she was pursuing a career in management. But when a butcher position became available, that was something she always wanted to do. She's learning more and more every day and considers butchering an adventure.
Comments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!