3 COURSE DINNER INSPIRED BY DROP

For the Duck

Pat the duck breasts completely dry, then score the fatty side with a very tight pattern, about ¼” wide. Use almost no pressure when scoring, making sure to only score the skin, and avoid cutting down into the flesh of the duck.

After scoring both duck breasts, season the fatty side with kosher salt.

Place skinside up on a wire rack set in a rimmed baking sheet and refrigerate for at least 1 day and up to 4 days.

While the duck is dry brining, make the pickled red onions.

For the Pickled Red Onions

Slice the onion into rounds and separate the slices.

Then, transfer to a sealable container and add mustard seeds. Set aside.

In a small saucepot over medium heat, combine red wine vinegar, water, sugar, and kosher salt. Mix until dissolved. Then, rapidly cool with the ice cubes.

Transfer the cooled pickling liquid to the sealable container with the sliced red onions making sure the onions are completely submerged.

Refrigerate at least overnight or up to 1 week.

For the Sauces

For the Mango Sauce

In a medium saucepan over medium heat, combine chicken stock, chopped shallot, Fresno chiles, garlic clove, ground ginger, lemongrass, mango nectar, white wine vinegar, and brown sugar or coconut sugar.

Bring to a simmer, then cook for about 10 minutes, or until the aromatics soften. Season to taste with kosher salt.

Transfer mixture to a blender and blitz on high speed until completely smooth.

While the blender is running, add xanthan gum ¼ tsp at a time until the sauce coats the back of a spoon, about ¾ tsp.

Taste again for seasoning then transfer to a glass bowl, cover, and chill until ready to use.

For the Pomegranate Sauce

In a medium saucepan over medium heat, combine pomegranate juice, chicken stock, honey, white pepper, ground coriander, and white wine vinegar.

Bring to a simmer, then cook for about 10 minutes, or until the aromatics soften.

Transfer mixture to a blender and blitz on high speed until completely smooth.

While the blender is running, add xanthan gum ¼ tsp at a time until the sauce coats the back of a spoon, about ¾ tsp.

Taste again for seasoning then transfer to a glass bowl, cover, and chill until ready to use.

For the Dressing

In a small bowl, combine the lime juice, candied ginger, olive oil, garlic clove, kosher salt, freshly ground black pepper, and honey.

Tiny whisk or cover and shake into a thick, creamy dressing. Prepare the day before serving and refrigerate.

For the Salad

Combine all the greens, tri-colored carrot curls, pickled red onions, and candied ginger in a large salad bowl. Set aside while you fry your duck.

For the Duck

Place the dry-brined duck breasts skin-side down in a cold, ungreased stainless steel pan. Weigh the breasts down if possible to ensure even contact.

Turn the heat on low and rotate the pan frequently, gently rendering out the fat for 5 minutes.

The duck should not make a sound during this time. If you hear any crackling, popping, or hissing, immediately remove from heat until silent. Then return to the heat and continue to render the fat.

After 5 minutes, the duck should be swimming in its own fat.

Then, increase the heat slightly to maintain a gentle bubble in the fat without any cooking sounds from the duck breast for 10 minutes until the duck skin becomes golden brown and crisp.

Season with flaky finishing salt, flip, and cook for 5 more minutes or until the thickest point of the duck registers at 125°F.

Transfer the duck breasts to a wire cooling rack set inside a rimmed baking sheet to drain and cool for 5 to 10 minutes, reserving the duck fat in the pan.

For the Assembly

Toast the cashews over medium low heat in the same pan with the reserved duck fat for 2-3 minutes until brown and crisp. Using a kitchen spider, transfer to a plate of paper towels to drain.

Pour the salad dressing over the top of the greens in the salad bowl and toss vigorously.

Pile the greens on one side of a large, white serving plate and top with the toasted cashews.

Dot the other side of the plate with 3 small dots of the Pomegranate sauce aside 2 large dots of Mango Ginger sauce.

Slice the duck into bite-sized pieces and plate in a row along the center of the plate.

Finally, top with candied ginger and serve immediately!

For the Truffle Mashed Potatoes

Peel and chop the potatoes into uniform pieces then transfer to separate pots of cold, lightly salted water.

Add the crushed garlic.

Bring to a gentle simmer over medium high heat and cook the Russet Potatoes for anywhere from 12-18 minutes until they are very tender but not falling apart.

Cook the Yukon Potatoes will need to steam for about 10 minutes longer.

Combine and pass the cooked potatoes through a fine mesh sieve or a ricer.

Then, return the potatoes to the same pot over low heat and add heavy cream and black truffle butter. Mix to combine and season with kosher salt and freshly ground pepper.

Mix and cook over low heat for about 30 seconds.

Then transfer to your oven-safe serving vessel or cast iron pan, allowing it to cool completely before covering and refrigerating until ready to serve.

To serve, remove from the fridge and allow the potatoes to return to room temperature before topping with crushed black truffle potato chips and drizzle with the reserved duck fat.

Bake uncovered at 375°F for 20 to 30 minutes or until bubbling and lightly brown.

Garnish with freshly picked thyme leaves, serve hot, and enjoy!

For the Filet Mignon

For the Filet

Trim off the extra fat and connective tissue.

Then, salt all sides and dry brine in the fridge for at least 2 hours and up to overnight.

For the Red Miso Butter

In a mixing bowl, combine red miso paste, soy sauce, and softened butter.

Whisk until homogeneous. Set aside.

For the Demi-Glace

In a medium saucepan, combine demi, unpeeled garlic cloves, shallot, and pinot noir.

Reduce over medium heat to about ¼ of the mixture’s original volume.

Pass through a fine mesh sieve and refrigerate until ready to serve.

To serve, return to a saucepan, bring to a bare simmer, kill the heat.

When the bubbles have stopped, whisk in Red Miso Butter until it becomes a thick sauce.

For the Vegetables

Preheat the oven to 375°F with convection.

Prep a whole head of the mushroom in a small, oven-safe pan.

Generously drizzle with extra virgin olive oil making sure to rub it down into the mushroom.

Then, generously brush with Red Miso butter. Season with kosher salt and freshly ground pepper.

Transfer to the oven and roast for 25 to 35 minutes or until deeply golden brown and crisp.

Meanwhile, sauté carrots in a saucepan with vegetable oil and a splash of water.

Cover and allow the steam to cook the carrots over low heat until tender.

Once the carrots are tender, add a splash of soy sauce, fresh thyme leaves and freshly ground pepper.

Then, transfer to the oven at 375°F and roast for 5-10 minutes, uncovered. Toss occasionally until browned all over.

For the Filet

Season with salt and pepper, oil, and bring a carbon steel pan to high heat (ripping hot).

Place filet in the well-seasoned, ripping hot pan.

Develop a rich, brown crust on all sides then transfer to the 375°F oven.

Flip the filet every 5 minutes until it reaches an internal temp of 125°F at its thickest point.

Remove from the oven and let it rest for 5 minutes before carving.

For the Serving

Pour the fortified demi-glace into a Sake cup.

Stack the roasted carrots in an avant garde fashion along with the roasted mushroom on a serving plate.

Then, slice the steak in half and plate.

Serve hot, optionally with truffle mashed potatoes.

For the Panna Cotta

To a medium saucepan, add cream, sugar and salt. Bring to a simmer over medium heat, stirring occasionally.

Place buttermilk in a cup. Sprinkle gelatin over top. Allow to bloom for 5-10 minutes while cream comes to a simmer.

When cream comes to a simmer, lower the heat and whisk in buttermilk/gelatin mixture. Whisk until gelatin is dissolved. Place softened goat cheese in a bowl. Whisk cream mixture into goat cheese, one ladleful at a time, until completely combined.

Strain panna cotta base through a sieve into a large liquid measuring cup. Pour mixture into silicone molds. Cool at room temperature.

Place in the fridge to cool and set up completely for several hours or ideally overnight.

For the Pomegranate Pearls

Pour oil into a tall glass and chill (the oil must be cold).

In a very small saucepan, add the juice, rosemary, vanilla, salt and sugar, and bring to a boil. Add agar agar, reduce to a gentle simmer and cook 1-2 minutes, or until agar agar is dissolved.

Let cool for 3-5 minutes. Strain out solids.

Fill a syringe or squeeze bottle with the juice. Drop one drop at a time into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom. Do this while the liquid is still somewhat warm, or it will solidify in the bottle!

Strain caviar using a fine mesh strainer. Rinse well with water.

Store caviar in water until ready to use.

Lay on a paper towel-lined plate and pat dry.

For the Serving

Carefully invert the set panna cotta onto a serving plate. Then, top with the Pomegranate Cavier. Serve immediately and enjoy!