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Make this French bistro dish, with a twist

French Chef Jean Michel Bergougnoux from New York City's L'Absinthe restaurant whips up a traditional cold weather french dish, pot au feu (pot of fire). But instead of making it with the traditional beef, carrots and potatoes, he uses duck, bok choy, salsifis and beets. Here's the recipe:
/ Source: TODAY

French Chef Jean Michel Bergougnoux from New York City's L'Absinthe restaurant whips up a traditional cold weather french dish, pot au feu (pot of fire). But instead of making it with the traditional beef, carrots and potatoes, he uses duck, bok choy, salsifis and beets. Here's the recipe:

Duck pot au feu, hazelnut vinaigrette, and purple mustard

Jean Michel Bergougnoux, L'Absinthe, New York City