New Duck, Version 1.2

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…

Duck Consomme

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.

New Duck, Version 1.2

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.

Duck, Take One…

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

Chanterelle Bisque

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.

New Spring Duck Dish

Slow rendered duck breast with wilted Spring spinach and duck confit salad, cauliflower puree and wild huckleberry jus.

Chef’s Wisdom #82

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.