Pictures of food while I confit 40 duck legs.
6 amaebi. one got eaten raw. one with eggs.
oysters, 5 grilled sweet shrimp. one got eaten raw and missed the photoshoot. clam chowder + chablis. duck legs + california pinot + french pinot/burgundy. Then some classic Tannat pairings
clam chowder w/ leeks & crispy bacon …and lots of whole clams
Ordered 4 ducks and 20 duck legs and ended up with 6 ducks and 40 duck legs. Roasted 1.
rendered fat from 3 and reserved meltedfat from the roasted duck. duck confit.
lamb chop, basil oil, venison chop w/ polenta
radicchio salad w/ parmigiana reggiano, balsamic dressing
halibut w/ cherry tomatoes
vitello tonnato (made cinghiale tonnato) – veal w/ tuna sauce
Norcina sausage w/ black truffles pasta
grilled cuttlefish w/ green onion puree
sauteed scallops w/ beet puree, asparagus…
add foie gras and homemade guanchiale to complete 🙂
roasted lamb chop w/ green agnolotti