Anatomy of a dish at 18 Steak
Photos by Sean Richardson
How 18 Steak sources ingredients for its duck breast entrée
Executive Chef Jared Tees turns to Louisiana’s rich bounty for use in many of the menu items he and his team prepare at L’Auberge Casino and Hotel’s fine dining restaurant, 18 Steak. Tees, who took over the kitchen in late 2014, brings more than two decades of experience, including long stints in restaurants run by the Brennan family and chef John Besh. One of his favorite dishes to prepare at 18 Steak is the pan-seared duck breast. The main ingredient is humanely raised fowl from a Tangipahoa Parish farm that Tees personally visits.
Check out the interactive image below to find out more about each ingredient in the entree.
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