Roast duck breast with celeriac puree and baby vegetables

It’s my first week back at cooking seriously again, and I’m embracing the freedom I have now. This semester I am allowed to make up my own plating style, bring my own plates in for presentation and get extra creative.

Canard rôti aux clous de girofle et miel
Roast duck breast with cloves and honey

My sauce definitely could have been smoother, as you can see in the picture above, but I was otherwise very happy with this dish!

April 19th, 2017


Duck terrine with pistachios, cranberries, and brandy with Cumberland sauce

Terrines are apparently a very, very big deal. This dish is garnished with orange and lemon zest, pea shoots and basil. I find that the Cumberland sauce tastes terrible on its own but makes some sort of sense when tasted with the duck terrine. It’s mostly Port wine, anyway.

Terrine de canard aux pistaches et canneberges avec sauce Cumberland
Duck terrine with pistachios, cranberries and brandy

March 12th, 2017

Duck breast with citrus jus and spinach mousse

This dish is from Aquitaine again, specifically Landes d’Armagnac.

Filet de Canard aux Agrumes, Mousse d’Epinards

This dish was yet another fun addition to my repertoire. The ends of the duck breast should have be trimmed prior to plating, but c’est la vie. This dish is garnished with crisp potato gaufrettes, orange segments, and duck jus with orange zest julienne.

January 27th, 2017