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Duck is poultry, and because of the high fat content it is rich in flavor. Trim the duck and keep excess fat to use when roasting potatoes or making French fries. Seasoning the skin aids in proper crisping; place the duck in a cold pan and bring it to a high heat to crisp the skin. Be careful that you do not fry the duck; rather pull the fat away from the duck as it browns and pour out any excess fat. Finish by topping the sliced duck with the fresh orange glaze. Star anise imparts a unique flavor to the glaze. Play with other flavors to add different tastes to the dish.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.
