Dry-Aged Duck Breast with Pommes Dauphinoise & Endive

~ This is Day 262 ~

This was the fourth course of five to my #RontiniFriendsgiving 2020 menu. It’s essentially identical to this post except I’ve made it better. As it says in the title, the Duck Breast has been dry-aged for 2 weeks, served with a slice of Pommes Dauphinoise (similar to potato au gratin), Caramelized Endive, and Red Wine Duck Jus.

Plans for Friendsgiving 2020

~ This is Day 258 ~

Thanksgiving Thursday has officially passed for 2020 but my Friendsgiving has not yet! This year, unfortunately, I couldn’t have it on Thursday because of scheduling issues. Not having it on Thanksgiving Thursday seems so weird to me and it’s happening tomorrow, the Sunday of Thanksgiving. I only just realized that I haven’t posted the menu yet. There was a sixth course but my seafood delivery was out of fresh sea urchin from Maine so I axed that dish.

Diver Scallop
Pickled Golden Beets • Apple Sorrel Gel
Micro Red Vein Sorrel
(1st course)

Duck Leg Confit
Celeriac • Hazelnuts
Montegrato Pedro Ximénez
(2nd course)

Quail
Chanterelles • Shiitake • Market Carrots
Pearl Onions • Barley Risotto
(3rd course)

Dry Aged Duck Breast
Pommes Dauphinoise • Caramelized Endive
Red Wine Jus
(4th course)

Grapefruit Sorbet
Kabocha • Contratto • Candied Pepitas
(5th course)

As much as I can’t wait for tomorrow to come, this “Thanksgiving” is dragging and I just want it over with already. Never doing this a Sunday again… keeping it to Thursday next year and all future years.

I know we’re all still in a pandemic and that a lot of people have been alone this holiday weekend but my friends coming are all the same friends that I’ve been seeing since the lockdown and we’ve all been careful, getting tested regularly, and also practicing safe social guidelines.

Duck Leg Confit with Red Mole

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!

Roasted Beet & Red Endive Salad

Remember that red beet and endive salad from Valentine’s Day? Well, it was so well received that I put it as the “salad” on the a la carte menu, with a few minor changes. It stayed on the a la carte menu for three months. Now, it’s May 31, and a new salad just replaced it… fitting with the current weather and season!

This was a Roasted Beet and Red Endive Salad, with Saffron Aïoli, Pumpernickel “Soil”, Sunflower Seeds, and Pea Tendrils.

Red Endive & Roasted Red Beets

Don’t they look like little sailboats?

I created this vegetarian salad for our special Valentine’s Day tasting menu. Since then, this salad has been on our a la carte menu with a few adjustments.

This is a Red Endive Salad with Roasted Red Beets, Saffron Aïoli, Pumpernickel “Soil”, Sunflower Seeds, and Micro Bull’s Blood Beet Greens.

Persimmon & Endive Salad

I actually love this dish and I want to put it back on the tasting menu for a week or two. It’s a wonderful combination of the sweet persimmons versus the bitter endives and frisée. I was very proud of this concoction.

This is a Persimmon and Red Endive Salad with Serrano Ham, Aged Manchego Cheese, Aged Apple Vinegar, and Micro Frisée.

Something I noticed when this was on the tasting menu for three weeks:

  • Persimmons are more prevalent in Asian cuisines than western cuisines.
  • Not many non-Asians knew what persimmons were.
  • Asians didn’t know what persimmons were by its English name.

 

Roasted Duck & Potato Dauphinoise

I created this dish at the beginning of April, when it was still pretty much winter in NYC. The farmer’s market was still pretty lame with root vegetables galore. Don’t get me wrong, I love root vegetables but winters seem to last forever and there’s only so much you can do with veggies that grow in the ground.

Along with the Roasted Duck Breast, there is a piece of Braised Chicory and a slice of Potato Dauphinoise, with a velvety Red Wine Jus!

*I made this again at home for my #RontiniFriendsgiving 2020.