Poulet farci is French for “stuffed chicken,” a classic dish. For our version, we use a chicken crown—the breast kept…
How to Make a Duck Pan Sauce That Doesn’t “Sucs”! 🦆✨ The full recipe is below… STAY IN TOUCH 💌…
Minneapolis chef Gavin Kaysen operates multiple restaurants and other businesses, but his newest project takes his work closer to home.…