“Long Island Pekin duck is the best duck you can get, meaty and delicious. We sear it in a pan, and then roast it to a nice rose color. There’s a nice richness to it, which the glaze complements well.”
“When you glaze a roast like this, the flavor has to go on in layers: You do it four or five times while it’s cooking, each time with a more concentrated, more intense layer. There are actually two kinds of flavor here: One is the glaze itself, with its five-spice, soy, and honey, and then the bird as a whole is drizzled with duck jus.”
“What can you do with foie? It’s perfect in itself. We sear it quickly and set it on top, with some spring onions that have been braised in duck stock.”
“We’re all about seasonality here, obviously, so it’s only natural to use chanterelle mushrooms. They’re great right now, and they have that soft texture that complements the duck so well. We pan-sear them in butter with garlic and shallots. They add a woodsy note.”
“We sometimes do this with apples and brown butter, but we are getting some wonderful quince from a farm in New Jersey, and it’s such a well-balanced fruit. There’s some sweetness but also a little acid; it’s just a great fruit with duck.”