Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and provides hints for the preparation of duck. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.
With IN JULIA's KITCHEN WITH MASTER CHEFS, Julia Child takes an in-depth look at contemporary American cooking along with twenty-six nationally recognized chefs. Inviting the master chefs (literally!) into her kitchen, Julia cooks with the pros, detailing their techniques and dishes for the home cook.