There’s no place more spectacular during the holidays than the beautiful San Antonio River Walk. The lights and sights are dazzling, and it’s home to some of the best restaurants in the city–like Zinc Bistro with the new Executive Chef Robbie Nowlin.
One seasonal feature on the lunch menu thru Christmas is this Dry Aged Duck Breast, plated with Yukon Gold Potatoes, Blistered Brussels Sprouts and a Pomegranate Bordelaise. And Christmas is right around the corner!
Chef Robbie shares some of his tips for cooking this delicious holiday duck to perfection (shoot for medium over medium rare), while Sous Chef Knox Ybarra guides us through the entire process. The pomegranates are a festive touch to this light wintery dish!