Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
Talk about a good attitude, though...
until she was up half the night puking.
Cafe Boulud Palm Beach - FlatIron Steak and Key Lime.
Connecticut Duck, Three Ways: Seared Breast with Concord Grape, Braised Thigh in Watercress with Duxelle of Chanterelle Mushrooms, Crisped Leg Confit.
That looks very nice. Good job.
OK, I make this dish a lot or something like it so I feel qualified to criticize.
The breast is cooked well (that is, correctly, not "well done") and the wrap looks nicely wrapped. The sauce under the breast also looks very good.
I question a few things.
First, what fool duxelles chanterelles? Those are really expensive mushrooms and are much better simply sliced and served so you can see them. They are not filler. Duxelle is for really large flying saucer like white buttons.
Second, the plate looks like it can't decide if it's a salad or a protein course. Why that second sauce and what is it? What are those random leaves? What is that twig on top of the wrap? Are those red pearl onions? Are they cooked? You should trim the tops a little more.
Third, when you separate the legs and then remove the thigh bone, you get a nice, tight "package" as the meat shrinks. It's a nicer presentation than just a leg and easier to eat. Really, it's a stretch to call that three ways because the thigh and the leg are prepared basically the same way. If you are doing the wrap, I would shred the entire leg/thigh. If not, serve it all as one (but take out the thigh bone before you cook it). Also, you don't need to score leg skin and probably you should not.
That said I have little doubt that it was delicious and I'm sure I would have been very happy to eat it.
+1. Love the preparation in the watercress especially, minus the thing across the top.
It was very delicious. I would probably do it again. The watercress was stuffed with a brunoise of carrots, celery, and onions. The chanterelles were cooked with shallots and sage, then the thigh meat was shredded, and mixed with the vegetables and a bit of the braising liquid.
It is a bit of the concord grape gastrique I used in the sauce, reduced to a syrup. It was a last minute addition. I had it, so I used it.
Red sorrel. Just to liven things up.
A crispy leek fried in some duck fat.
Yes. And white.
Yes. They were cooked in an emulsification of duck stock and butter. I took the skins off after shocking them in boiling water so the tips would stay intact.
I was originally going to braise both the leg and the thigh to stuff the watercress. Then I decided the plate needed a crispy element, so I confit the leg. I scored it because I thought that would help render the fat out.
Actually the fried leek sounds good, good idea.
Best plate you've done yet. Looks amazing.
interesting color on that Burgundy.
I'd like to see a zoomed in picture of your onion brunoise.
Michael's geniune in the design district.
Food was mediocre. Pork belly with kimchee, charred octopus, ox tail with spetzle, and burrata. None of the dishes were anything to write home about.
Nice plate Mgm, I think it can use some editing but I liked it.
Thank you both.
I made the other breast for dinner tonight. With black raspberry and sweet potato.
Apparently, October is American cheese month. So I sampled a few of the featured cheeses:
From left to right is "Battenkill Brebis" from New York state, "Moses Sleeper" from Vermont, and finally "Rogue River Blue" from Oregon, which is wrapped in grape leaves. They were really just OK. I wouldn't recommend them.
Separate names with a comma.