I have some duck breasts that I already crusted in herbs and spices and would like to freeze for later. Being that it has fresh herbs, im questioning whether or not I should cook it now or if it would be fine freezing it as is.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.