Posted on February 5, 2011 by William
Here it is… This is made with Dave Mostu’s Local Wheat Berries turned into a pistashio-cranberry pilaf, roasted beets and golden beet puree and wild huckleberry jus. This is the same method as the sous vide duck in the older preparation…



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Filed under: Duck, Farming, Local, Molecular Gastronomy, Sous Vide | Tagged: Farm to Table, Fine Dining, Local, Oregon, Sous Vide | Leave a comment »
Posted on January 30, 2011 by William
Consommé is one of those things I always had a hard time with. Honestly, I was so discouraged in my earlier years of my career that I had not tried again for the past 8 or so years. Until now. We served this duck consomme with a duck ravioli and julienne vegetables.

Duck Stock to be clarified.

Chicken and veg that will be passed through the grinder.

Chicken, veg and egg whites. “The raft”.

The raft mixed with the cold stock.

The formed raft. Is it clarified?

Strained Stock.

Crystal clear consommé. Intense duck flavor completely devoid of fat.
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Posted on January 21, 2011 by William
Here is the process for our new duck. I took whole ducks, skinned them and blanched the skins. I then glued the skin together with Activa to form a block. Then I shaved the skin on a slicer and reattached the skin with more Activa. Then I sous vide it at 130 deg for 3 hours. Final plate up coming.




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Filed under: Activa RM, Duck, Molecular Gastronomy, Sous Vide | Tagged: heubel, molecular gastronomy, Sous Vide | Leave a comment »
Posted on January 12, 2011 by William
Here is version 1.1 of our new duck dish. It’s pretty standard with pan seared duck breast, confit leg, butternut squash puree and roasted fall root vegetable hash. Good, solid winter flavors. I, however, wanted to somehow make the skin **SUPER** crispy thus altering the final texture. I was thinking of duck skin as thin as chicken skin. On our next version, we will be involving a frozen, meat glued block of duck skin and a thermal circulator to reinvent it. Can’t wait! Be on the look out for version 1.2

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Filed under: Activa RM, Duck, Molecular Gastronomy, Sous Vide, Texture, Uncategorized | Tagged: duck fat, molecular gastronomy, Thermal Circulator | Leave a comment »
Posted on October 5, 2010 by William
Here’s a nice soup we just started. We are using chanterelles from the Oregon Coast to make a silky bisque and pairing it with duck confit, pickled chanterelles, shaved French Breakfast Radish from our gardens, pickled red onions and micro arugula from our kitchen grow lights. The rich, earthy bisque pairs so well with the salty confit, sweet/sour pickled chanterelles and onions and the spicy radish and arugula. We will be finishing it off with fresh ground hazelnut smoked pepper.


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Filed under: Duck, Forage, Garden, Greater then the sum of it's parts, Local | Tagged: Farm to Table, Farmers, Farming, Gardening, heubel, Local, Oregon, Wild Mushrooms | Leave a comment »
Posted on April 24, 2010 by William
Slow rendered duck breast with wilted Spring spinach and duck confit salad, cauliflower puree and wild huckleberry jus.

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Filed under: Duck, Uncategorized | Tagged: Chef, Cooking, Dinner, duck fat, Exhibition Kitchen, Farm to Table, Farming, Fine Dining, heubel, Local, Oregon | Leave a comment »
Posted on February 15, 2010 by William
Do **NOT** drop a 6 quart container full of warm duck fat in the walk-in just before you are planing on going home for the evening.
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Posted on February 8, 2010 by William
Here are some broken bits of 1/2 inch thick duck demi glace made from 12 ducks. Set solid when chilled and peeled right off the 1/4 sheetpan it was set in. It yielded slightly over 800ml. Talk about concentration. This was super rich and had a great, clean, concentrated duck flavor. This is the base for our Wild Oregon Huckleberry Jus that comes with our duck dish.
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Filed under: Duck, Greater then the sum of it's parts, Local | Tagged: Demi, Demi glace, demi glaze, Duck, Local, Oregon | Leave a comment »