Poultry Dishes
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An amuse bouche; poulet bleu chicken pressé
Whole roasted Québec foie gras, carved table side, with sherry braised chestnuts, quince and blood oranges, mâche
Koji-aged duck breast, seared foie gras, sweet potato purée & gaufrettes, blood oranges, mâche
Grimaud duck leg confit, rhubarb, baby potatoes, spring onions, grilled asparagus, preserved fig jus
Duck egg, roasted vegetables, sourdough croutons, blackberries, purslane
Taste of Winter salad with beets, walnuts, cheese, honeycomb & citrus. Warm beets cooked in beeswax, warm Mt. Tam cheese, roasted walnut crumbs, Meyer lemon aioli, homemade yuzu kosho
California Squab, red pluots, Brentwood corn, snap peas, yellow squash, purple basil
chicken liver and foie gras parfait 'macchiato', lemon pistachio biscotti, Tcho cocoa
Duck necks (and turkey, goose, etc) can be saved and cooked in fat like confit (or braised). It is surprising how much meat you can get for pasta fillings or ragu, and they have a really great flavor
Duck breast, cured with salt, sugar, fennel and black pepper, ready to dry
Duck breast, fennel seed & coriander cure, pimentón rub, getting ready to hang and dry
A Hunter's Club dinner in California; Wild Teal, finished over wood fire with local asparagus & twice-baked potato
Poulet Bleu Chicken, American Blue Foot chicken, WA
Poulet Bleu Chicken, American Blue Foot chicken, ready to braise with apple cider and crème fraîche sauce