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Maui Gold Pineapple Sago and Caramelized Apple Banana Coconut Ice Cream

Yield 4 portions

4 oz dry weight sago, boiled and cooled
8 oz caramelized Maui Gold pineapple
12 oz coconut milk
6 oz apple banana
2 oz sugar
4 oz simple syrup
6 oz diced strawberries
1 tsp julienne mint
4 scoops coconut ice cream
4 pcs tuile

Using a large pot of boiling water, boil the sago and cook until tender to the bite.  Shock in cold water to stop cooking and drain well.
Peel and core the pineapple, cut into quarters, then caramelize with sugar and butter.  Cool, cut into small dice and mix with the cooked sago.
Combine the coconut milk, sago and pineapple.  Adjust consistency with milk.
Combine the diced strawberries, syrup and mint.
Slice the apple banana across, layer slices, coat with sugar, and burn with torch to caramelize.
Ladle sago mixture into bowls and spoon strawberry mixture around.  Place coconut ice cream in center and garnish with caramelized bananas and garnish with tuile and mint.


Peking Duck Consume with Truffle Ravioli

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.

Vegetable chips

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.