Blue Corn Tacos with Duck Leg Confit & Red Mole

I only just realized that I forgot to post this from last year’s Friendsgiving… here it is.

Why blue? They look purple to me.

I still stand by the confit method as the best way to cook duck legs. You can never go wrong with confit. And what better way to serve succulent shredded meat than with tacos? Two years ago, I used regular colored tortillas but I wanted the pop of color from the purple blue shells! Also, last year, I kept the legs and breasts separate. I like to switch it up from time to time. Don’t want my guests to get bored with my food!

The red mole here is from one of my good friends! I love it so much!

 

Gamba in Sauce Américaine

There is nothing I love more than prawns and Sauce Américaine. These gambas or prawns are quite large; you can’t really tell in the photo, but they are seven to a pound.

This is one piece of Gamba in Sauce Américaine with Toasted Baguette and Micro Cilantro.

Scallop Crudo & Tuna Tartare

This was the tasting menu on February 28 and March 1. I usually stick to doing one kind of raw seafood but this time was a stack of raw scallop and tuna! The Tuna Tartare is on the bottom, with slices of Scallop Crudo layered over, and topped with a Microgreen Salad, Pink Peppercorns, and Crispy Shallots.