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…

Nathan Myhrvold on Freakonomics Radio

Here’s a good interview with Nathan Myhrvold, author of Modernist Cuisine, that explains how modern science is changing how we cook.  They talk about how modern kitchens are being over run by scientists.

http://freakonomicsradio.com/food-and-the-new-physics.html

Also check out the extended interview with comments from Alice Waters.

http://freakonomicsradio.com/waiter-there%E2%80%99s-a-physicist-in-my-soup-pt-1.html

Interesting stuff.

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.

This Ain’t Your Grandma’s Chicken…

We de-boned chickens, butterflied the breast, made a farce with the leg meat and filled the breast.  Then  we glued the filled breast back together.  It was sous vide at 140 deg for 2 hours.  It was then dry rubbed and crisped in a hot pan.  It’s served over a green peppercorn and goat cheese risotto, toasted almond butter, hibiscus demi glace and baby orange carrots.

Peppermint Cheesecake with Cocoa “Caviar”

Here is our new Winter Cheesecake.  White Chocolate Peppermint Cheesecake on a Chocolate Crumb Crust with Cocoa “Caviar” and Peppermint Disk.

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

Onion Soup

Here we take a super rich and creamy sweet onion soup and garnish with pickled chanterelles and duck confit.  We then take caramelized onion soup, shape it into croutons using agar agar and complete the dish with micro winter kale from the garden…

%d bloggers like this: