This was a Duck Leg Confit with Red Mole and Fresh Salad in a Dijon Mustard Vinaigrette.
I managed to get my hands on this red mole recipe. It is absolutely amazing – spicy from the ancho peppers and velvety smooth from the chocolate. We should seriously jar this mole up and sell it!
I usually don’t put octopus on the tasting menu because it’s difficult to portion without painstakingly weighing each piece and then dividing it. Who gets the thicker end of the tentacle and who gets the thinner tip?
This dish was created for the tasting menu because I needed another seafood entry and a game I like to play with myself called “Chopped – Degu Version”. I ended up with a piece of Crisp Octopus on Cashew Pesto, with Pickled Red Onions and Citrus Microgreens.