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In Julia's Kitchen With Master Chefs

Alfred Portale

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Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

  • Eggplant Falafel with Tahini Dressing with Monique Barbeau

  • Muscovy Duck Breast with Chinese Spices with Alfred Portale

  • Sweet Corn Fritters with Jasper White

  • Grilled Pork Tenderloin with Mark Militello

  • Carta Musica with Jody Adams

  • Harvest Apple Pie with Jim Dodge

  • Molasses-Glazed Duck Salad with Dean Fearing

  • Hearts of Palm Salad with Mark Militello

  • Duck Soup with Foie Gras Ravioli with Alfred Portale

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Monique Barbeau And Jacques Torres
Alfred Portale
Zarela Martinez And Jasper White
Mark Militello
Jody Adams And Joachim Splichal
Jim Dodge
Dean Fearing
Mark Militello
Alfred Portale
Jacques Torres

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