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!

 

Service: March 9, 2019

So now that I have rotated onto roast station at Legacy Records, I am now in charge of planning and cooking the second and most important family meal everyday. Family meal is restaurant colloquialism for “staff meal.” We have three; one in the AM for the prep cooks, pastry cooks/chefs, sous chefs, and porters in the kitchen, the next at 3:45pm for everyone working (both front of house (FOH) and back of house (BOH), and a late-night PM one for the PM-porters and cleaning crew!

I never really counted but the number of people who I am cooking for is around 60-ish. In this restaurant, we go all out with our family meals. I try to push out thoughtful meals for each day but there are some days that are better than others. And I’m talking like for Saturday March 9! Even my photo was amazing! Thanks to the iPhone XS Max/I love portrait mode! Even better than the 7 Plus! (Ok, enough iPhone talk!)

I cured 100 duck legs for two days, slow roasted them, was too tired to pick through all 100 legs so I wrote a label for everyone to “DIY”. That was served with my friend’s grandmother’s hush hush red mole recipe. That mole got me a lot of compliments!

In case you were wondering, we also had rice and tortillas served with them, with various accoutrements, a guac/cucumber salad, and roasted nutty zucchini.

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)

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!