Scott Romano Dresses Up a Crispy Duck Breast

Photography by Robert Bostick

“In visiting with Scott Romano, executive chef at Charlie Palmer at the Joule, we found out he enjoys his pigs. When visiting the restaurant you should consider the vast array of charcuterie offered by the downtown restaurant, but as today’s recipe indicates, Romano’s expertise is not just whole hog.” Click on the text to read Steve Doyle’s article in the Dallas Observer

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