CHICKEN STOCK

chicken stock

chicken stock

CHICKEN STOCK
Makes about 2.5 kg
3.5 kg chicken necks and backs
1 white onion, diced 5 cm (2 inches)
1 celery stalk, diced 5 cm (2 inches)
5 sprigs thyme
Put the chicken necks and backs in a large pot. Cover generously with cold water. Drain
and discard the water. Repeat the rinsing process two times. After the third rinse, drain and
cover with cold water. Heat over medium heat and bring to a simmer. Skim and discard
any impurities that may rise to the surface. Add the onion, celery, and thyme to the pot and
turn the heat to low. Continue to simmer the stock, skimming occasionally, for 6 hours.
Strain the stock through a chinois. Reserve in an airtight container, refrigerated, for up to 3
days, or frozen for up to 1 month.

WHITE BALSAMIC VINAIGRETTE

white-balsamic-vinaigrette

white-balsamic-vinaigrette

WHITE BALSAMIC VINAIGRETTE
Makes about 265 g
195 g olive oil
65 g white balsamic vinegar
8 g salt
Combine the ingredients in a mixing bowl and whisk until fully emulsified. Reserve the
vinaigrette in an airtight container, refrigerated, for up to 1 week

PICKLED NECTARINES

DUCK-Roasted-with-Νectarines-Chamomile-and-Amaranthus.j

PICKLED NECTARINES
Makes about 10 pieces
1 apricot
150 g
White Balsamic Pickling Liquid
Using a mandoline, thinly slice opposing sides of the nectarine to form shaved rounds.
Submerge the nectarine shaves in the pickling liquid and refrigerate overnight.

LEMON OIL

lemon oil.

lemon oil.

LEMON OIL
Makes about 350 g
400 g grapeseed oil
45 g grated lemon zest (from about 15 lemons)
Prepare an ice bath. Combine the oil and zest in a bain-marie. Cover tightly with plastic
wrap and place in a large pot filled halfway with water. Heat the pot over low heat and
bring the water temperature to 91°C/195°F, just under a simmer. Cook the oil in the water
bath for 1½ hours. Remove the bain-marie from the water bath and chill over the ice bath
until cold. Cover and refrigerate overnight. Strain the oil through a chinois, discarding the
zest. Reserve the lemon oil in an airtight container, refrigerated, for up to 1 week.

BROWN BUTTER

brown butter

brown butter

BROWN BUTTER
Makes about 680 g
1 kg butter, cubed
Heat the butter in a large saucepan over medium heat. As the butter melts and starts to
foam, whisk occasionally to evenly cook. Turn the heat to low and continue to whisk
occasionally to prevent burning. Cook until the butter turns dark brown and has a nutty
aroma, about 30 minutes. Immediately strain the butter through a coffee filter, discarding
the solids. Let cool to room temperature and reserve in an airtight container, refrigerated,
for up to 1 week, or frozen for up to 1 month.

CHICKEN JUS

chicken jus

chicken jus

CHICKEN JUS
Makes about 1 kg
24 g grapeseed oil
1½ carrots, peeled and chopped

1½ onions, chopped
2 celery stalks, chopped
30 g tomato paste
1.25 kg dry red wine
7 kg chicken wings
2 kg chicken legs
500 g chicken feet
Preheat the oven to 245°C/475°F. Heat the oil in a large pot over high heat. When the oil
just starts to smoke, add the carrots, onions, and celery and cook, stirring occasionally,
until the vegetables are softened and browned, about 12 minutes. Add the tomato paste
and continue to cook, stirring frequently until well toasted, about 5 minutes. Add the wine
and deglaze the pan, scraping up any bits that may have stuck to the bottom of the pot.
Bring the wine to a simmer and reduce by half. Remove the pot from heat and set aside.
Spread the chicken wings and legs in a single layer on four unlined baking sheets. Roast in
the oven until caramelized and deep brown, about 45 minutes. Drain and discard any
rendered fat. Scrape the wings and legs into a clean large pot. Add the chicken feet and
enough cold water to generously cover. Heat over high heat and bring to a simmer. Skim
and discard any impurities that may rise to the surface. Turn the heat to low and add the
cooked vegetable mixture to the pot. Continue to simmer, skimming occasionally, for 8
hours. Strain the jus through a chinois and transfer to a clean large saucepan. Bring to a
simmer over medium heat. Turn the heat to low and gently simmer until reduced to 1 kg.
Reserve in an airtight container, refrigerated, for up to 1 week.

CHAMOMILE SIMPLE SYRUP

chamomile syrup

chamomile syrup

CHAMOMILE SIMPLE SYRUP
Makes about 125 g
140 g Simple Syrup
3 g dried chamomile
Heat the syrup in a saucepan over medium heat and bring to a simmer. Remove the pan
from the heat and stir in the chamomile. Cover and let steep at room temperature for 7
minutes. Strain the syrup through a coffee filter. Let cool to room temperature. Reserve the
syrup in an airtight container, refrigerated, for up to 5 days.

SIMPLE SYRUP

simple syrup

simple syrup

SIMPLE SYRUP
Makes about 400 g
200 g sugar
200 g water
Heat the water and sugar to a simmer in a saucepan over high heat, whisking to dissolve
the sugar. Let the syrup cool to room temperature and reserve in an airtight container,
refrigerated, for up to 1 month.

DUCK Roasted with Νectarines, Chamomile, and Amaranthus

Serves 4

ΝECTARINES,PUREE
30 g butter
½ shallot, sliced
2 cloves garlic, sliced
8 apricots, pitted and quartered
60 g
Chamomile Simple Syrup
Salt
Heat the butter in a saucepan over medium heat until foamy but not browned. Add the
shallots and garlic to the pan. Cook, stirring occasionally, until softened without any color,
about 5 minutes. Add the nectarines to the pan and cook until tender, about 25 minutes.
Transfer the cooked mixture to a blender and puree on high until smooth. Turn to low
speed and blend in the chamomile syrup. Season with salt. Keep warm.

 

ROASTED DUCK BREASTS
4 duck breasts, each about 550 g
Salt
60 g butter
Preheat the oven to 150°C/300°F. Trim and remove any silver skin or meat that overlaps
the fat side. Set aside and reserve for the Chamomile Jus. Pat the duck breasts dry with a
paper towel. Season both sides of each portion with salt.
Divide the duck breasts between two large sauté pans and place skin-side facing down.
Heat the pans over low heat to begin rendering. Periodically drain the fat from each pan as
the ducks render, reserving the rendered fat to finish the chamomile jus. When the skin has
fully rendered crispy and turned a deep golden brown, about 12 minutes, transfer the
breasts to a baking sheet lined with a wire rack, skin side facing down and place in the
oven to cook to medium, about 4 minutes. Remove the duck from the oven and let rest in a
warm place for at least 15 minutes before slicing to serve.

 

CHAMOMILE JUS
15 g grapeseed oil
About 150 g reserved trim from Roasted Duck Breasts
½ shallot, sliced

60 g dry white wine
240 g
Chicken Jus
10 g dried chamomile
Salt
Reserved rendered fat from Roasted Duck Breasts
Heat the oil in a saucepan over high heat. Add the duck trim to the pan and sear until
deeply caramelized, about 4 minutes. Remove the trim from the pan and set aside. Drain
and discard the rendered fat from the pan. Turn the heat to medium and add the shallots to
the pan. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine to the
pan and deglaze. Bring to a simmer and reduce until almost dry. Add the caramelized duck
trim and chicken jus to the pan. Heat to a simmer and turn the heat to low. Gently simmer
and reduce the sauce until thick enough to coat the back of a spoon. Remove the pan from
the heat and stir in the dried chamomile. Cover the pan and let steep at room temperature
for 7 minutes. Strain the sauce through cheesecloth and season with salt. Break the sauce
with the rendered duck fat and keep warm.

 

ROASTED NECTARINES
3 nectarines, halved and pitted
25 g olive oil
Salt
Confectioners’ sugar
Brown Butter, melted
Fleur de sel
Cracked black pepper
Preheat the oven to 135°C/275°F. Line a baking sheet with parchment paper. Combine the
nectarine halves, oil, and salt in a mixing bowl, tossing to evenly coat. Transfer the nectarines
to the baking sheet, cut sides down, and dust lightly with the confectioners’ sugar. Roast
the nectarines until tender, about 1/2 hour. Remove from the oven and cut two of the halves
into quarters. Brush the cut side of each nectarine with brown butter and season with fleur de
sel and cracked black pepper. Keep warm.

 

 

  AMARANTHUS
10 Amaranthus leaves
40 g butter
Salt
45 g
Chicken Stock
Remove the stems from the amaranthus leaves and set the leaves aside. Trim the stems down to
10 cm (4 inches) in length. Using a mandoline, thinly slice the stems lengthwise and
immediately submerge in cold water. Set aside and reserve to garnish the plates. Cut the
cleaned leaves into 5-cm (2-inch) pieces. Heat the butter in a large sauté pan over medium
heat until foamy but not browned. Add the  leaves to the pan and stir occasionally
until evenly wilted, about 3 minutes. Season with salt. Add the chicken stock to the pan
and bring to a simmer. As the stock simmers and reduces, it will form a thick glaze. Be
careful not to overcook the leaves or reduce the glaze too far, as the emulsion will break
and make them greasy. Transfer the glazed amaranthus to a paper towel to drain any
excess glaze. Keep warm.

 

TO FINISH
Brown Butter, melted
Fleur de sel
Pickled Nectarines
White Balsamic Vinaigrette
Chamomile greens and flowers
Slice the duck breasts in half lengthwise. Brush the cut side of each portion with brown
butter and season with fleur de sel. Place both halves of each portion in the center of each
of four plates. Spoon the nectarine puree onto each plate next to the ducks. Divide the glazed
Amaranthus into one pile on each plate. Divide the roasted and pickled nectarines among the
plates, arranging them next to the duck. Drain the Amaranthus stem shaves from the ice
water and pat dry. In a bowl, dress the Amaranthus stem shaves with white balsamic
vinaigrette. Garnish each plate with the dressed Amaranthus stem shaves and chamomile
flowers and greens. Sauce each plate with the chamomile jus