Duck Leg Confit with Celeriac & Hazelnuts

~ This is Day 262 ~

This was the second course of five to my #RontiniFriendsgiving 2020 menu. I usually serve one leg per person but I thought for this year, that might be a little too much food so I split the leg between drumstick and thigh. I love making duck leg confit mainly for the aroma. It fills my apartment with this heavenly scent. This is Duck Leg Confit sitting on a bed of silky Celeriac Purée and Brown Buttered Hazelnuts with dots of Montegrato Pedro Ximénez Sherry Vinegar Reduction.

Octopus with Romesco

Is it clear to you that I love the flavor profile of romesco yet?

Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish.

Here is Seared Octopus with Romesco, Persian Cucumbers, Crispy Potatoes, and Micro Celery.


It’s snowing outside. It’s fucking freezing too. It’s unbearably chilly near my window. And all I want is this Romescada with Monkfish, Octopus, and Gambas.

Happy New Year & Happy Holidays!!!

Duck Carnitas

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.


Mushroom Duxelles Deviled Eggs with Mornay Sauce

With something so simple, the flavors are so intense. I love making mushroom duxelles and putting them into a vessel, such as deviled eggs. Duxelles is a finely minced/chopped mixture of mushrooms, often times cooked with shallots and thyme, sautéed in butter and reduced to a paste-like consistency.

Here we have Maitake Mushroom Duxelles in Deviled Eggs with Mornay Sauce. Mornay sauce is just Béchamel sauce with Gruyère cheese.

Squab with Corn & Bacon

Squab usually means young domesticated pigeon. The meat is dark red and it tastes gamey, which is why chefs like it.

The Squab was seared on the plancha then roasted in the oven, served with a Sweet Corn Purée, Bacon Fat Popcorn, Red Onion Petals, Bacon Crumbs, Anise Jus, and Micro Celery.

Deconstructed Bagel & Lox

I am really happy about how this dish turned out. It tastes totally awesome; I prefer this deconstructed version better than the original! But that’s just me, I might get slapped for saying that in NYC.

This is a piece of Arctic Char that has been brined, then rolled in spices, then sous vide, served cold, and with piped Cream Cheese, Pickled Red Pearl Onions, Pickled Golden Raisins, Bagel Crumbs with Black & White Sesame Seeds, Crispy Shallots, Smoked Oil, and Micro Celery.

This started on the tasting menu for a couple of weeks and was an instant hit so I moved it to the a la carte menu three weeks ago.

Octopus with Avocado Squash

Sometimes when I really like a dish, I will put it on both the tasting and a la carte menus, a special for the latter. The tasting portion is of course smaller than the a la carte version.

This is Seared Octopus with Avocado Purée, Avocado Squash, Asian Pear, and Micro Celery.