Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce

I’m still working on my wild duck cooking skill and the best result I’ve gotten so far is through removing the breasts and legs and cooking them separately. I’ve made a “quick salad” for my kids and I recently and I basically sautéed everything for different times and then sliced and served on top ofContinue reading “Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce”

Roasted Teal with Delicata Squash, Farro and Spiced Red Wine Sauce

About a month or so ago I finally got all my plans in order and booked a hunting trip with a local guide to see if I can get myself some wild ducks. It’s been many years since I’ve been hunting but finally I get myself a gun, license and practiced some clay shooting at localContinue reading “Roasted Teal with Delicata Squash, Farro and Spiced Red Wine Sauce”

The Fat Duck: Beef Royal (1723), Course 3

In addition to working on making a proper one-spoon quenelle (or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation fromContinue reading “The Fat Duck: Beef Royal (1723), Course 3”

The Fat Duck: Beef Royal (1723), Course 2

Heston Blumenthal of the Fat Duck restaurant outside of London is one of the most creative and sometimes really “out there” chefs today. He explores cuisine from every perspective and sense. Taste is paramount, but it’s not just about taste, it’s about an experience. Every sense is explored, he of course controls the look ofContinue reading “The Fat Duck: Beef Royal (1723), Course 2”