Duck the Halls - Holiday Entertaining

Chef Lawrence Banguay, Without Reservations

Chef Banguay is a George Brown College-trained chef with a biomedical sciences degree from the University of Toronto. Bangay also works with an upscale retirement home chain and supplies Canadian and American high-end restaurant chains. In the freezer at your local supermarket, you can find King Cole Duck products, such as roasted duck a l’orange, created and cooked sous-vide by Bangay. Lawrence has taught many classes and promises to share his savoury secrets at this month’s Duck School!