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.
Shichimi, Shimeji, Haricots Verts Salad & Fennel Foam
Glutinous Rice, Chinese Sausage, Dried Shiitake, Spiced Black Currant Ximénez Reduction
Shredded Duck Leg Confit
Cream of Mushroom and Chestnut, Crackling, Parsley Chips
Smoked Dry-Aged Duck Breast
Chinese Steamed Buns, Cucumber, Scallions, Cilantro, Tian Mian Sauce
Warm Pear Tart
Spiced Crème Chantilly