I totally forgot to post this from Friendsgiving 2018! But it was the last savory course to that dinner. Here we have Maple Lacquered Duck Breast with Apple Purée and Candied Pecans.
With the pasta being rather difficult to make in a tiny studio apartment, I wanted everything else to be relatively easy. Sometimes easy and simple is the way to go, especially when using dry-aged duck breast. The flavors are more intense so you don’t need much to accompany the duck breast.
So here is Dry-Aged Duck Breast with Homemade Hoisin Sauce with Ume Boshi, Pickled Cucumber, and Chive Oil.
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
Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
Ginger Snap • Ginger Ice Cream
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.
Lemon Zest • Brown Butter • Chives
Roasted Kabocha Squash
Stracciatella • Pedro Ximénez • Pepitas
Duck Leg Confit
Red Mole • Blue Corn Tacos
Maple Lacquered Duck Breast
Apple Purée • Candied Pecans
Chocolate Sculptures • Vanilla Ice Cream
This was the second and main course to my Friendmas dinner of 2017.
Duck again! I just love duck and it’s the perfect bird for two people.
Here is Roasted Duck Breast, 5 Spice Duck Leg Confit Spring Rolls, Celeriac Purée, Pommes Fondant, Shanghai Bok Choy, Shimeiji Mushrooms, Carrot Ribbons, and 5 Spice Jus.
This is actually my first Friendmas dinner party! I haven’t had a Christmas Eve off in six years!!! It’s been a weird year and it’s weird to have both eves on a Sunday.
But since I usually go all out during my Friendsgiving dinner parties, I am going light with this dinner. I came up with this menu in one evening.
Ocean Trout Tartare
Meyer Lemon, Jalapeño, Rice Krispies
Duck with 5 Spice
Celeriac Purée, Pommes Fondant, Shanghai Bok Choy
Cheesecake with Citrus
Streusel, Citrus Sorbet
This was the fourth course to my Friendsgiving 2017 dinner.
For those of you new to the site, and to me, I dislike turkey, which is why I always serve duck instead during the holiday. Besides, duck tastes better than turkey. I will even cook chicken before I cook a bleeping turkey!
I usually split the breast and legs for separate courses but this year, I decided to confit both parts and serve them up family-style with tortillas and other accoutrements. I was inspired from Cosme‘s Duck Carnitas – I’ve only read about it, I haven’t had a chance to go in and try it. Hopefully, this was equally amazing!
Along with the Duck Carnitas, I served it with Pickled Onions, freshly shaved Watermelon Radish, Serrano Peppers (not in photo), Micro Celery, Lime (not in photo), and warm Tortillas.
Remember Lamb Loin with Carrots & Cumin? This is exactly the same dish except instead of lamb loin, it’s duck breast.
Here is Roasted Duck Breast with a Heirloom Carrot, Carrot Cumin Purée, Pickled Mustard Seeds, Coffee Soil, Meat Jus, and Micro Parsley.
Which presentation do you like better?
This was Roasted Duck Breast with Fig Purée, Confit Figs, Charred Fennel, Fennel Pollen, Swiss Chard & Anise Jus.
I might bring this back in the fall when I run out of ideas because obviously, this is not “spring” at all. Haha.