This week is the grand finale of our epic ‘Lockdown Live’ series, curated in partnership with Martell, which has showcased top talents across the culinary, music and art industries. And have we got something good cooking for our last session.
On Wednesday, June 24, Brooklyn chef Kia Damon, also known as “Kia Cooks,” will be taking over our Instagram for a cooking demo that will have you making an incredibly delicious restaurant-worthy meal right at home. During the takeover, Kia will be walking viewers through a mouthwatering pan-seared duck breast recipe with sherry cognac pan sauce. Drooling yet?
If you don’t already know, Kia is an uber-talented, self-taught chef who became an Executive Chef right here in Manhattan at the ripe age of 24. While she was honing her craft across kitchens in her home state of Florida, she started The Supper Club From Nowhere, a response to the lack of visible Black women in her culinary community. She started to become known as “Kia Cooks” through hosting pop-up dinners, private dining and cooking demo events.
And her tremendous talent hasn’t gone unnoticed. Kia has been featured in the likes of Vogue and Munchies, and she was even named one of “16 Black Chefs Changing Food In America” by The New York Times.
If you’d like to cook along with Kia on Wednesday, be sure to pick up these ingredients:
- 1 4-5 oz duck breast
- 1 small bunch of fresh thyme
- 2 garlic cloves, smashed
- 1/2 cup of chicken stock
- 3 tablespoons of red wine
- 1 tablespoon of cognac
- 2 tablespoons of butter
- 7 fingerling potatoes, boiled until soft but not mushy
- 1/2 cup of duck fat, beef tallow or vegetable oil
- flaky salt to finish