Tasting Menu Recipe
Recipe information
Make Tasting Menu in just 3h . Currently, our tasting menu is priced at $125.
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Ingredients
Amuse-bouche: Citrus Cured Scallop
Starter: Spring Vegetable Consommé with Herb Oil
Main: Pan-seared Duck Breast, Cherry Gastrique, Sunchoke Purée
Palette-cleanser: Lemon-Basil Granita
Dessert: Dark Chocolate Mousse with Salted Honey and Almond Crumble
Amuse-bouche: Citrus Cured Scallop
1. Cure scallops
Rinse scallops and pat dry. Mix salt, sugar, orange zest and lemon zest in a small bowl. Place scallops on a plate, sprinkle cure mixture evenly over both sides, drizzle rice vinegar over each, cover with plastic wrap and refrigerate for 15–20 minutes to lightly cure.
Starter: Spring Vegetable Consommé with Herb Oil
3. Clarify stock (raft method)
Combine vegetable stock (and shredded chicken if using), chopped carrot, celery and onion in a medium saucepan and bring to a gentle simmer over medium heat. Whisk together egg whites with minced chives and parsley, then stir into the simmering stock. Maintain a gentle simmer (do not boil) for 20–25 minutes; the egg whites will form a raft and trap impurities.
4. Strain and season
Carefully ladle the clear consommé through the raft into a fine-mesh sieve lined with cheesecloth into a clean pot. Season with salt and pepper to taste and keep warm over very low heat.
5. Herb oil and serve
Blanch parsley briefly in boiling water, then shock in ice water. Drain and blend parsley with olive oil until smooth; strain through a fine sieve. Warm bowls, pour consommé, drizzle a teaspoon of herb oil into each bowl, sprinkle minced tarragon and a few diced spring vegetables if desired, and serve immediately.
Main: Pan-seared Duck Breast, Cherry Gastrique, Sunchoke Purée
6. Prepare duck
Score duck skin in a crosshatch pattern without cutting into the meat. Season both sides with kosher salt and ground pepper. Let sit at room temperature 15 minutes while preparing other components.
7. Make sunchoke purée
Place chopped sunchokes and potato in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook until very tender, about 15–20 minutes. Drain and return to pot. Add heavy cream and 1 tablespoon butter, then purée with an immersion blender or in a food processor until smooth. Adjust salt to 1/2 tsp and stir in fresh thyme. Keep warm.
8. Cook duck
Place a cold skillet over medium heat and place duck breasts skin-side down (no added oil). Cook slowly until fat renders and skin is deep golden and crisp, about 8–10 minutes, draining excess fat as necessary. Flip and cook meat-side for 3–5 minutes for medium-rare (internal 58–60°C / 136–140°F). Rest on a cutting board for 6–8 minutes before slicing thinly.
9. Cherry gastrique
In a small saucepan, combine pitted cherries, red wine vinegar and sugar. Cook over medium heat until cherries break down and syrup thickens slightly, about 8–10 minutes. Add chicken stock and simmer 2–3 minutes, then whisk in 1 tablespoon butter off the heat to gloss the sauce. Taste and season with salt and a little pepper.
10. Plate
Spoon a smear of sunchoke purée on each plate, fan sliced duck breast over it, drizzle with cherry gastrique and garnish with a sprig of thyme.
Palette-cleanser: Lemon-Basil Granita
11. Make simple syrup
Bring water and sugar to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and stir in lemon juice, lemon zest and chopped basil. Let cool to room temperature.
12. Freeze and scrape
Pour mixture into a shallow metal pan and freeze. After 45 minutes, scrape with a fork to break up crystals. Repeat scraping every 30–45 minutes until the granita is fully frozen and flaky (about 3–4 hours total). Keep frozen until serving and scrape once more just before plating to create light flakes.
Dessert: Dark Chocolate Mousse with Salted Honey and Almond Crumble
13. Prepare chocolate and yolk base
Melt chopped chocolate gently in a heatproof bowl over simmering water (double boiler) until smooth. Whisk egg yolks with 2 tsp sugar until pale and slightly thickened. Temper yolks by whisking a few teaspoons of warm melted chocolate into the yolks, then whisk the yolk mixture back into the remaining chocolate until fully incorporated.
14. Whip cream and fold
Whip heavy cream to soft peaks. Fold one-third of the whipped cream into the chocolate-yolk mixture to loosen, then gently fold in the remaining cream until smooth and airy. Divide into 4 small serving glasses and chill at least 1 hour.
15. Make almond crumble
Combine chopped toasted almonds, flour and cold cubed butter in a bowl and rub together until coarse crumbs form. Toast the crumbs in a small skillet over medium heat, stirring, until golden and fragrant — about 3–4 minutes. Cool.
16. Salted honey finish and serve
Just before serving, spoon a scant teaspoon of honey over each mousse and sprinkle with a pinch of sea salt flakes and a teaspoon of almond crumble. Serve chilled.
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