Duck 3 Ways

Duck 3 Ways

This week, I had every intention of trying to remake my failed duck dish (duck wellington) from last week’s supper club. While in the grocery store getting the ingredients to do it again, I found myself standing in front of the glass freezer door where the puff pastry is stored with my hand on the handle, and a question keeps coming to mind “Do I want to be disappointed again?” The answer was no! No, I didn’t give up, I’m not a quitter, I’m just putting the dish on hold until I can gather more information to make it properly. Instead, I did a duck 3 ways. The breast was sous vide at 58°C for roughly an hour to produce a nice pink center. In a really hot pan, I seared the foie gras, the duck breast, and a black duck leg confit that I had hidden in the freezer. The sauce was a reduction of maple syrup, balsamic vinegar, wild blueberries with a hint of salt. Everything worked well together: there was a little bit of saltiness from the confit, fattiness from the foie gras, sweet, sour and tangy flavours from the sauce and a little bit of crispiness from the duck skin on the breast. Even though it isn’t a good comparison, Megan and I both agreed it was better than last week’s dish, with the added flavours and textural components to enhance the experience.

Supper Club (2021-09-05)

Going out with a bang! The last supper club of the summer was a big one…to celebrate the end of summer, but also an excuse to bust out some of the fancier items we’ve been hanging onto in our freezer (before we defrost it).

Read More

Sourdough Discard Breadsticks

We have been doing wine and cheese (minus the wine, due to baby) regularly for the past several Fridays, ever since the beginning of summer when we starting reviving Chad (our starter). More sourdough breads in the house means more discard. Along with the usual suspects of cheese, cured meats, roasted veggies, grapes and nuts, this week I have decided to add a little bit of variety to our bread basket, by way of revisiting this recipe for breadsticks, along with a no-knead focaccia bread.

Read More

Arzak Egg with Morel Cream Sauce

Arzak egg with mushroom cream sauce

This post comes to you from the bottom of our draft pile. I had meant to post this many years ago, this has got to be one of my favourite dish.es The Arzak egg is one of the best ways to poach eggs in my opinion. The egg is cracked and placed into a bowl lined with plastic wrap. The egg is then seasoned with salt and additional fat, (white truffle oil in this case. Mmmmm!). It is then wrapped up and placed in a warm water bath for 20 minutes at 62°C. Don’t worry if you don’t have a water bath or a circulator, you can simply poach it in a pot of water (the water should be warm but not hot – without any bubbles at the surface). While the eggs are poaching, sautee some shallots with butter and then add some heavy cream. Then add thyme leaves and dried morel mushrooms, and let the cream reduce and the mushrooms rehydrate. Seasoned it once it has reached a sauce-like consistency. Finally, put the sauce and eggs together, top it with generous shaving of parmesan and serve with a slice of crusty bread. 

Supper Club (2021-08-20)

Braised leeks, black garlic and parmesan foam

With summer holidays coming to an end and the school year full of uncertainty, I want to do as many supper club as possible by the end of the month…but let’s face it, I might be able to get one more in before school starts. The plan is to continue working but slow down to once a month come September (I will re-assess once school gets rolling, I do enjoy it!). Supper club this week was all about learning new things: 1) Megan pushed me to go vegetarian this dinner (dairy ok); 2) mould-making for the corn dish; 3) seitan as a main and 4) testing new ice cream recipes because we are trying to only have homemade ice cream at home now.

Read More