In a Fowl Mood: A Fabulous Last Supper 2010
Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb Moroccan-style chicken cr�pinette seasoned with preserved lemon from Fatted Calf. I served it over a salad of raw, shaved asparagus, and garnished with kumquats candied in a chili syrup.
For our main course I continued my exploration into equipment-less sous vide, which produced the finest duck breast I've ever eaten. I served it with a huckleberry gastric, and green lentils, The meat was perfect beyond description. I can't wait to show you how amazing and simple doing sous vide cooking at home actually is. Stay tuned!
Thanks to J. Kenji Lopez-Alt over at Serious Eats for his "Sous-Vide 101: Duck Breast" post, which served as the guide for the duck technique.
Category Article Chicken, Duck
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