/ck/ - Food & Cooking

>>7090494

sorry, forgot pic..

it was from a couple weeks ago, my plating for that dish is much tighter now

>>7054272

main course of the tasting.. sorry, i know that i was on kind of a sauce circle kick tn but i was just trying to not fall behind and couldn't really conceptualize new ways to plate so i relied on what i know works

>sous vide duck breast, slow-seared fat cap down til the outside of the fat cap has a nice crust while the inside is rendered
>roasted quince (roasted with honey, white wine, star anise, and cinnamon)
>some of the roasted quince further cooked down with rose wine/champagne vinegar/sugar until it's a paste
>paste is combined with chicken stock and honey, then reduced to a loose syrup
>after duck rests, throw it in a pan with quince reduction and some butter, throw in oven and let it reduce/emulsify
>pull it out, let it rest again
>plate mascarpone/parsnip puree
>cut duck and place the pieces on a paper towel to absorb excess juices
>plate duck, spoon quince redux over duck, place the roasted quince pieces on the duck, then fried shallots, then a tiny bit of bleu cheese, then micro pea shoots
>finish with grated marcona almond and some huckleberry/anise salt (salt put in a spice grinder with star anise and dehydrated huckleberries)

shit is delicious