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
Broiche
Brown Butter Powder
Sous Vide Rhubarb
Rhubarb and Port Preserve
Fennel Orange Crunch
Micros

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

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
   Sorrel
   Fennel
   Celery
   Bulls Blood
Minus 8

Truffles!!!

What is a Truffle

• Often called the diamond of the culinary world, a truffle is a rare, edible mushroom that is considered to be a delicacy due to its intense aroma and characteristic flavor. They have a firm texture and are most often shaven on top of food before serving, although they can also be used to infuse flavor into dishes. Though there are hundreds of different species, only some mostly those found in the genus Tuber are considered delicacies. Truffles grow underground in symbiotic relationships with trees and are difficult to find; as a result, they are usually harvested in the wild by trained hogs and dogs.
• Truffles are usually classified mainly based on their appearance, smell, and taste. Found in a variety of regions around the world, many are commonly known by their location rather than their technical name. Their value varies depending on their rarity and specific aromatic qualities the rarest are the most expensive food in the world.

These awesome truffles are from The Chef's Diamond Company. Frank Brunacci delivers the highest quality of truffles in the world.

Squid, Lemon, Avocado

Preserved Lemon
Peel off any stickers on the lemons and wash. Cut both ends off so you can see some of the flesh and blanch for 3 minutes in non salted boiling water. Shock in ice water. Make a brine to your liking at least 50-50 salt to sugar, add any spices you like and brine to a boil. Place the lemons in a heavy duty plastic container. Pour the hot brine over the blanched lemons let cool to room temp. Put a lid on the container and put in a cooler. Let the lemons brine for 1 month, then cryovac in portions.










Fried Squid
Lemon Pudding
Avocado Mousse
Chunky Remoulade
Lemon Powder
Pickled Shallot
Caramelized Shallot
Picked Herb Salad
     Chive Tips
     Basil
     Sorrel
     Ruby Streak
Minus 8

Macaroon...... Parmesan, Tomato, Balsamic

Balsamic Gelee
400 g Balsamic
3 g agar
TT sugar
TT salt
Bring all ingredients to a boil for one minute. Pour into desired container, on a level surface. Let cool and cut into desired shape.

Parmesan Macaroon
Spicy Tomato Jam
Parmesan Puree
Micros

Cap, Foie, Cauliflower

Prime Rib Cap
Drain and wipe all excess blood off the prime rib. Proceed to take off the cap and trim all hard fat off of it. Cover with a few layers of plastic wrap and pound to make the cap an even thickness. Once pounded out meat glue(Activa) the cap and roll it very tight in plastic, tying both ends with twine. Cryovac the roll on the highest setting. Let set over night in cooler for maximum bounding strength of the Activa. The next day sous vide the cap at 135 degrees F for 3 hours. Once done, take out of the cryovac bag pat dry, season and in a hot pan sear the out side evenly. While searing on the last side add a spoon full off butter to the pan and let brown. Add a rough chopped shallot, a crushed garlic clove and a bunch of thyme. Baste the meat and let rest before slicing. Season each slice with finishing salt.



Cauliflower Puree
Seared Foie
Confit Kohlrabi
Garlic Chips
Polenta Puff
Shaved Breakfast Radish
Pea Shoots
Beef Jus