“We sauté a Muscovy duck breast slowly, letting a lot of the fat render out. It’s meatier than most duck; it actually reminds me of roast beef but with more flavor.”
“I use a twelve-year-old balsamic vinegar, and it’s the real deal: thick, acidy, and with hints of juniper. You can even pick up the body of the wood it’s been aged in.”
“I like to combine rich ingredients with ‘poor’ ones [like the] Parmigiano-Reggiano and verza cabbage, which is so plain and green and crunchy. I crush up the cheese in my hands, so I can get it just right, not too thin and not too thick.”
“It’s quince and apples, cooked down with some mustard essence and white wine. The texture is something like applesauce, but it isn’t sweet. The mustard essence gives it some wasabi-like heat and an overall savory character.”
“Obviously this is from Balthazar Bakery! It’s a Puglian country bread, very substantial, which we get delivered twice a day. It’s crusty and rustic.”