Chef Philip Giguere, from Adeline’s, joined The Rhode Show kitchen to show us how to make their Ducking Dip dish.
- Duck Breast
- Bacon Aioli
- Provolone Cheese
- Caramelized onions
- Duck Stock
- Pan Sear the duck breast.
- Slice Thin.
- Top with provolone cheese and caramelized onions.
- Drizzle Bacon Aioli inside a warm bun.
- Duck Stock on the side for dipping
- Perfect with a side of fries