5 Spiced Duck Leg Cappellacci

This is probably my most ambitious homemade pasta project for #RontiniFriendsgiving #RontiniParties because I had to marinate the duck legs, cook the duck legs, hand-shred the duck legs, mince/grind the duck legs through a meat grinder, make the farce, pipe the farce into the freshly made pasta dough, fold/shape the dough…

I decided to make the pasta a weekend before the actual date because there was no way that I could make pasta dough from scratch and do all of that in one day along with the other day-of Thanksgiving prep!

So here you have Cappellacci (meaning little hats) filled with 5 Spice Duck Leg with Celery in a Brown Butter Sage Sauce with Fennel, Fines Herbes, Cured Egg Yolk, and Fennel Fronds.

Plans for Friendsgiving 2019

I’m very early this year for my Friendsgiving menu plans! Inspiration started and I decided to just go with it. I’ve been usually doing dinner for four for the past couple of years because that means less glassware to clean but I want to do six people total this year… Here is what I have so far; I expect menu changes…

Egg on Egg on Egg
Sea Urchin • Soft Scramble • Trout Roe
Potato Foam • Pumpernickel Soil
(1st course)

Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
(2nd course)

5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
(3rd course)

Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
(4th course)

Pear Tart
Ginger Snap • Ginger Ice Cream
(5th course)

Scallop Crudo with Brown Butter

Never in my life would I have thought to put raw scallops and warm brown butter together!!!

And let me tell you, it’s like the best pairing ever!!! So amazingly good that I ordered 7 of the same dish, one after another; I just couldn’t get enough!! After seven orders of the same dish in a mid-level pricey restaurant, the bill added up and I had to stop myself cold turkey (haha)…

But damn, the nuttiness of the brown butter with the sweetness of the sliced scallops… GENIUS! I was blown away and I cook for a living so this really IMPRESSED me and shook me to my core because it was so simple and my tastebuds exploded!!!! I’m kind of honored that I work under the executive chef of Charlie Bird/Pasquale Jones/Legacy Records! The combination of raw scallops and brown butter was so incredibly sensational that I couldn’t think of anything better to start my 2018 Friendsgiving dinner with!!

Thank you so much Ryan Hardy!

Do you really need me to write down a “recipe” for this? It’s basically sushi-grade raw scallops and freakin’ brown butter! Don’t know how to make brown butter? Put butter in a pot, wait until it gets dark and take it off the heat and strain it. Don’t let the milk solids burn though!!!

Plans for Friendsgiving 2018

I’m super late this year for my Friendsgiving menu. I hope this doesn’t become my new habit because the anxiety doesn’t help.

But here is what I have planned so far. Most of the courses are inspirations or almost near exact replicas from NYC restaurants (i.e. the first three courses). Please forgive me for any originality, it’s been a tiring and stressful year.

Scallop Crudo
Lemon Zest • Brown Butter • Chives
(1st course)

Roasted Kabocha Squash
Stracciatella • Pedro Ximénez • Pepitas
(2nd course)

Duck Leg Confit
Red Mole • Blue Corn Tacos
(3rd course)

Maple Lacquered Duck Breast
Apple Purée • Candied Pecans
(4th course)

Fudge Brownies
Chocolate Sculptures • Vanilla Ice Cream
(5th course)