In The Kitchen: Pan Seared Duck Breast Stuffed with Pickled Fennel

PORTSMOUTH, Va. (WAVY) – Chef Garrett Barner from Passion the Restaurant was in our kitchen today and he made a great seasonal dish: Pan seared duck breast stuffed with pickled fennel, Granny Smith puree and a fig balsamic reduction.

Passion the Restaurant
1036 Volvo Parkway
Chesapeake
(757) 410-3975
PassionTheRestaurant.com

This segment of The Hampton Roads Show is sponsored by Passion the Restaurant.