Thursday, September 6, 2012

Texas Quail, Foie Gras Torchon and Powder, Duck Confit Arancini, Blood Orange Gastrique, Pickled Fennel, Red Wine Onions, Rabbit Succotash

So this dish has been evolving in my head over the last 3 or 4 days and I've finally had some time to put my thoughts on the plate. I'm thinking the dish will pair better with poached pheasant breast and  making the arancinis out of pheasant leg confit to utilize the whole bird.  Overall I'm happy with this dish and will continue enhancing the flavors over the next few weeks before it's hits a dining room table.  The foie gras torchon is sliced and garnished with foie gras powder (foie fat from poaching liquid solidified overnight and mixed with tapioca maltodextrin).  The arancinis (meaning little oranges resembling their color and shape) are hand rolled spheres of creamy risotto with chopped duck confit folded in at the last minute.  The quail breast are glazed with a blood orange reduction and underneath is a mixture of rabbit pancetta, pistachios, sweet corn, portabello mushrooms, and red bell peppers.  Pickled fennel, red onions, and fronds garnish the dish with fresh blackberry to balance the fat and acidity. 

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