The Beatrice Inn in New York City | Dish
Owner and chef Angie Mar of New York's The Beatrice Inn takes her childhood memories of Peking Duck to new levels with her Roast Duck Flambe. First, it's cured in numerous salts and sugar for 5 days before being cold smoked in cherry wood and roasted. The dish is then brought to the table where Cognac is lit on fire and poured over the duck for a truly memorable experience. Catch up on all DISH Episodes: https://www.youtube.com/playlist?list=PLX98sAmndWt2EXsfVjl8cuf28fJMC24TJ For more amazing recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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