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Taralli Duck with Beets, Blood Oranges and Spring Onion

Updated: Apr 16, 2020

Chef: Franco S Fugel

Position: Managing Partner of The Hemisphere Group

Instagram: @thecookfranco

How did you get started?

I fell in love with cooking and food from a young age. Being from an Italian American family in New York, good food was and is a must. I wanted to become a chef after attending a cooking camp with friends in Middle School. I fell in love with the art and passion required to be successful.

What was your first position: I began as a prep cook at a taqueria in Hastings on Hudson. I have held line cook and Chef de Partie positions at 1 star Michelin Restaurants The NoMad and Ai Fiori. Currently, I am the Managing Partner of The Hemisphere Group, which is a group involved in Food Media, Pop Up Restaurants and Hospitality Consulting.

Does this dish remind you of: This dish reminds me of cooking at my earliest stages but with the clear upgrade in technique and presentation that experience yields.


Taralli Duck with Beets, Blood Oranges and Spring Onion 1ea Moulard Duck Breast, trimmed and scored 1ea Golden Beet, scrubbed and trimmed 1ea Blood Orange 1# Duck or Poultry Bones, roasted ¼ # Mirepoix 3ea Spring Onions ½ oz Lavender Buds For the sauce Roast the bones until deep brown. Place into ½ gallon of cold water and simmer with mirepoix for 4 hours. Strain out solids and reduce to 1c. For the beets Roast at 450 individually wrapped in foil with 1 pinch of salt in each packet. Roast for 35 minutes or until tender. Peel and cut into batonette For the Spring Onion Blanch in boiling water for 25 seconds. Shock. Sear until tender. For the blood orange Trim off the peel and pith. Using a paring knife, segment or supreme the orange. For the duck Rub well with salt and pepper. Place in a cold pan and render the fat over medium-low heat for 25 minutes. Drain fat every 5. For the last 5, turn to high and crisp the skin. Baste with duck fat if needed.

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.

Jacques Pepin

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