Yield 4 - 6 oz portions consume, 3 raviolis, 1/2 oz chips
24 Oz. Duck Consume - 6 oz. per portion (recipe below)
12 pcs. Duck Truffle Foie Gras Ravioli's - 3 pcs per portion (recipe below)
2 oz. vegetable chips (recipe below)
1 Tbsp. Chopped Chives
1 Tbsp Chili Oil
Using a large warm soup plate, place 3 ravioli's per plate in center of dish. Garnish with vegetable chips, chives, and chili oil. Serve Consume table side from a teapot or soup terrine
Duck Consume (stock)
Yield 1 gallon
4 pcs Chinese roast duck carcass'
8 oz onion, rough chopped
4 oz carrots, rough chopped
4 oz celery
2 oz fresh ginger, peeled and crushed
3 oz fresh whole garlic, crushed
3 oz green onion whites
4 oz Chinese parsley, stems OK
1 oz dried orange peel
4 pcs star anise
1 sprig fresh thyme
1 bay leaf
3 pcs cloves
1 tsp whole white peppercorns
1 fresh orange, flesh only
1 red jalapeño, whole
3 oz lemon grass stalks, crushed
2 pcs kaffir lime leaf
1 gal. cold water
Place all ingredients except the Chinese parsley into a large stock pot. Bring to a boil and simmer 1 hour. (Important: Remove fat and scum from the top to prevent clouding)
After 1 hour of simmering, add the Chinese parsley and simmer 10 minutes. Strain through a fine chinoise.
Foie Gras and Truffle Ravioli
Yield 12 raviolis
1 whole duck, deboned, skin removed and roasted in oven until crispy. Then diced.
4 oz sliced Foie Gras, sautéed and diced small
2 oz green onion, finely cut
1 oz Chinese parsley leaves, chopped
1/4 oz finely chopped red jalapeño
2 oz finely chopped shiitake mushrooms, sautéed
1 Tbsp finely chopped truffles
Truffle oil to taste
Kosher salt and fresh ground white pepper to taste
4 oz chicken mousse
24 pcs won ton wrappers
1 whole egg for egg wash
Combine all ingredients and gently fold into chicken mousse.
Place approximately 3 oz of filling on won ton sheet. Place a sprig of Chinese parsley on top of filling. Egg wash edges and cover with another wrapper, seal and trim edges.
Using a large pot with boiling salted water, cook won tons until tender to the bite. If not serving right away, place in cold water to stop cooking and reheat as needed.
Yield 4 portions
2 oz carrots, shaved lengthwise
2 oz celery, shaved lengthwise
2 oz onions, thinly sliced lengthwise
2 oz thinly sliced lotus root
2 cups sugar water
3 cups oil for deep frying
In a pot, bring the sugar water to a boil and blanch the different vegetables one at a time 2 to 3 minutes. Place on absorbent paper to allow to air cool.
Then deep fry until crispy, place on absorbent paper, season lightly with salt and fresh ground white pepper. Keep in a warm dry area to keep crisp.