"Most places like to use the pork and cow's milk products because they are readily available for purchase and more cost-effective," Scott Rackliff, Executive Chef at Lōrea in Huntington Beach, told Tasting Table. He makes a charcuterie board that goes all-in on duck, with both smoked duck breast and duck prosciutto.
"When creating, we try to create a well-balanced dish that you can eat different combinations of the ingredients and still have balanced bites," explains Scott Rackliff. "This is our version of a choose your own adventure."
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