Chef Kelston Moore grew up in Barbados and learned how to cook from his mom and dad. His dada was famous for cooking Barbecued Pig Tails. Chef Moore spent several years as a cook on a Navy Aircraft Carrier cooking for thousands of soldiers. On todays episode, Chef Moore turns duck breasts into a fine dining experience with a layer of sweet potato mash, a layer of cous cous, topped with sliced duck and finished with a port wine reduction sauce.