Tuesday, August 28, 2012

3 Ducks

Hudson Valley Foie Gras
Gently cut the foie package open and place the lobe of foie on a paper towel, to soak up the blood. Pat the lobe with another towel to remove the rest of the blood. Fill a container with hot water and place your knife into the water. Wipe the knife remove all the water and cut portions of foie about 1/2 inch to 3/4 inch thick dipping the knife after each cut. Place the pieces of foie into the freezer to firm and slightly freeze. I like to do this so when i sear the foie I can get a better crust without over cooking the foie. I don't like to season the foie with anything at this point. Sear the foie in a medium hot pan until deep golden brown and center of the foie just warmed through. Remove from pan and season with Maldon salt.

Seared Duck Breast
Duck Confit
Fizzy Vanilla Orange
Orange Creme
Brown Butter Powder
Sous Vide Rhubarb
Rhubarb and Port Preserve
Fennel Orange Crunch

Saturday, August 18, 2012

Chocolate, Peanut, Berry

White Chocolate Roche
In a double boiler, melt white chocolate do not over heat. Meanwhile toast peanuts in a 300 degree F oven. Crush peanuts, pretzels, puffed wild rice and cocoa nibs and mix into the melted chocolate. Spread the mixture out on to a silpat season with Maldon salt. Let cool until hard and break into small pieces.

Chocolate Mousse
Peanut butter Mousse
Chocolate Ganache
Chantilly Cream
Mango Fluid Gel
White Chocolate Powder
Fizzy Pickled Black Berry
Butter Biscuit

Tuesday, August 7, 2012

King Crab, Orange, Grape

King Crab Salad
Thaw the king crab legs under cold running water. Take each section apart, removing the feather bones when pulling apart. Take off the rest of the shell and place meat on paper towel. The section of the leg that connects to the crab is  for the crab salad. Pick out all bones and shells, squeeze out juice and reserve the juice in a container. Finely chop shallot and celery and blanch in a salted pot of water just to tender and remove the bit of the shallot. Mix the dry king crab with lemon aioli, blanched shallots and celery, lemon confit, herbs and lemon juice. Adjust with salt.

King Crab
Orange Vanilla Air
Orange Supreme
Lemon Aioli
Sous Vide Green Grape
Pickled Red Grape
Confit Purple Potato
Picked Micro Herbs
   Bulls Blood
Minus 8