Autumn is here.
I roasted the duck on its crown and pulled it at 50. It came to 54 before carving.
Squash was puréed in a large batch recently, frozen, and then reblended with xanthan gum and butter.
Blackberries were pickled in Pedro Ximenez vinegar.
The pumpkin seeds were roasted in brown butter.
The sauce was shallot and garlic, sweat down with woody herbs; deglazed with Marsala and Port, reduced with chicken stock and mounted with butter.
The hash was just made with leftover squash, seasoned with a little smoked chilli pepper and some onion, deglazed with apple cider vinegar and cooked down. We added chestnuts and pumpkin seeds at the end.
Served with some nice Dolcetto.
I was happy with dish as a whole. The flavours were great.
I’d take the duck breast a couple of degrees higher in future but I was happy with the cook in terms of the rendering of the fat. It was more than passable.
by agmanning
3 Comments
I really like the colors and the angles you’ve got going on here. Im sure it tasted great as well!
I’m sure people will naysay, but I think this dish is extraordinary. I truly appreciate how unpretentiously it has been plated. I’d be delighted to be served this at a restaurant.
Beautiful cook on that duck. I had a very similar dish at Auberge du Soleil in Napa Valley, but was a little disappointed in the flavors and how the dish was put together. Yours looks a lot nicer than that. Great job