Plans for Thanksgiving 2015

It’s that time of year again! I already set on my menu this year; I just haven’t typed it out yet. And since I don’t want to go outside because it’s cold, and I have caught up with all my TV, I am going to write out all the recipes today.

This year, it’s going to be a small Friendsgiving because I’ll be hosting in my new apartment and my kitchen isn’t all that big. I don’t even own a gas oven so I have to make do with my tiny (but the largest that I could find) convection oven and my two-top gas stove. I bought a smoke gun and an iSi dispenser, so things should be interesting at home!

I originally had six courses but when I was writing up the recipes, I realized that the duck confit would take a lot of my time and that it didn’t really make much sense to have two soups on the menu.

Scallop Crudo
Shichimi, Shimeji, Haricots Verts Salad & Fennel Foam
1st Course

Quail
Glutinous Rice, Chinese Sausage, Dried Shiitake, Spiced Black Currant Ximénez Reduction
2nd Course

Shredded Duck Leg Confit
Cream of Mushroom and Chestnut, Crackling, Parsley Chips
3rd Course

Smoked Dry-Aged Duck Breast
Chinese Steamed Buns, Cucumber, Scallions, Cilantro, Tian Mian Sauce
4th Course

Warm Pear Tart
Spiced Crème Chantilly
5th Course

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