In The Kitchen: Fig Glazed Duck Breast with Chanterelle, Byrd Mill Grits and Bok Choy

PORTSMOUTH, Va. (WAVY) – Chef Dan Elinan from Catch 31 and Salacia, two great restaurants participating in Virginia Beach Restaurant Week joined us in the kitchen today. Dane made both an appetizer and entrée from his Restaurant Week menu.

Dan made Chanterelle Tartine with Mascarpone, Hazelnut, and petit mustard leaf and for the entrée, he made Fig Glazed Duck Breast with Chanterelle and Byrd Mill Grits and Bok Choy.

Catch 31 and Salacia
At The Hilton Virginia Beach Oceanfront

Virginia Beach Restaurant Week
Now Through Sunday
(757) 422-4420
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VBRW2017 and VBRestaurantWeek

This segment of The Hampton Roads Show is sponsored by Virginia Beach Restaurant Week.