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!

 

Kabocha Squash & Stracciatella

I will always love burrata but for me, burrata is “over”… For the past several years, I have been all about stracciatella. Stracciatella cheese is best known to be the gooey center of burrata!!! Stracciatella means “rag,” from the Italian word “strattore” (to stretch), and describes the action to make the cheese as well as how it looks.

That same day where I had seven of the same scallop crudo, I also had roasted squash with burrata cheese. It also hit me surprisingly. But in my version, I substituted burrata for stracciatella and garnished it with toasted pumpkin seeds, reduced Pedro Ximénez vinegar, and chives.

Plans for Friendsgiving 2018

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.

Scallop Crudo
Lemon Zest • Brown Butter • Chives
(1st course)

Roasted Kabocha Squash
Stracciatella • Pedro Ximénez • Pepitas
(2nd course)

Duck Leg Confit
Red Mole • Blue Corn Tacos
(3rd course)

Maple Lacquered Duck Breast
Apple Purée • Candied Pecans
(4th course)

Fudge Brownies
Chocolate Sculptures • Vanilla Ice Cream
(5th course)

Butternut Velouté with Wild Mushrooms & Pepitas

This was the third course to my Friendsgiving 2017 dinner.

Like all of the other courses to this dinner, this soup went through lots of changes too. Not so much the velouté itself, but its accompaniments. But at the very end, once I plated this, I was in love with it. It’s by far one of the best photos I have ever taken of my own creations. And can you believe this is from an iPhone? Not a professional camera?! Astonishing!

Here is Butternut Squash Velouté with Black Trumpets, Chanterelles, Toasted Pepitas, and Chives. There is also white truffle oil flavoring in the soup because I sous vide the butternut squash with some of that oil.

Plans for Friendsgiving 2017

I’m a month late this year… I usually have my Friendsgiving menu ready in August – I like to plan early!

Goat’s Milk Ice Cream, Pumpernickel Soil, Lemon Foam, Microgreens
(1st course)

Dill-Brined Halibut with Farro, Sun-Dried Tomato, Pine Nuts, Micro Chervil
(2nd course)

Butternut Squash Velouté, Black Trumpets, Chanterelles, Toasted Pepitas & Chives
(3rd course)

Duck Carnitas, Pickled Onions, Watermelon Radish, Serrano, Cilantro, Lime, Tortillas
(4th course)

Warm Pear Tart, Candied Pecans, Maple Ice Cream
(5th course)