Ryan Lory Executive Chef @Cpsteakny, NYC chef, WVU & AI Alum. Sober chef who found serenity in the kitchen. www.RyanLory.com Roasted Duck Breast, Foie Gras and Quail Egg with minus 8 Vinegar And Fig Compote, parsnip, and Duck jus
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Roasted Duck Breast and a Deep Fried Foie Gras Mousse
Ryan Lory Executive Chef of Charlie Palmer Steakhouse Roasted Duck Breast, Deep fried for Gras mousse, Trumpet Royale mushrooms, and a Blueberry and Minus 8 Vinegar Gastrique
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