Duck à l’orange gets a modern makeover in this sophisticated yet simple riff on a French classic thanks to the zingy addition of jalapeño, ginger, and scallions. Fusion food at its finest.
About Max and Eli Sussman
Brothers Max and Eli Sussman are the authors of Freshman in the Kitchen and, most recently, This Is a Cookbook. Max is the chef de cuisine at Roberta's in Brooklyn, NY, which received two stars from the New York Times during his tenure. He was also named one of the "30 Under 30: Food and Wine Stars to Watch" by Forbes. Eli is a line cook at Brooklyn's Mile End Deli, which has been featured on “Best Of” lists in GQ and the Village Voice. He's also the marketing director for Taste of the Nation NYC and has written for LAist and Williams-Sonoma.
Oh yes we did! We battered and deep-fried a childhood classic and then pronounced it perfect. We think you will, too.
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