Roast Duck Confit Cooking Demo

Gaggenau Stem Oven Cooking Demo
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Watch as our Chefs Kimberly & Chef David use Gaggenau’s versatile Series 400 Combi-Steam Oven to roast confit duck with a black cherry glaze and Swiss chard greens. They sous vide the beets to retain the most vitamins and their beautiful color making the meal as appealing visually as it is delicious.

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