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.
This was the fifth and last course to my Friendsgiving 2017 dinner.
Originally, I had planned a Cranberry & Pear Tart with Almond Cream – a dessert that I haven’t made before and that I was excited about! But two days before the big day, I was craving more traditional Thanksgiving flavors so I decided to make a pear tart because if you don’t satisfy your cravings, very bad things can happen next… e.g. a sweet-tooth rampage.
I would have been totally okay with just serving a wedge of Pear Tart but to make it nice, I also served it with some homemade Maple Ice Cream and Ground Candied Pecans.
I love this dish – minus the preparation of sunchokes. I love sunchokes but they are the most frustrating ingredients to peel. Because of this, this poached egg was only on the tasting menu for a week.
This is a Poached Egg in a Sunchoke Velouté, Crispy Prosciutto, Sunchoke Chips, Pecans, Thai Basil Oil, and Fried Sage.