09/22/2026 For this dish, I seasoned the snapper fillet with salt and lime juice and set it aside for 2 hours. I cooked the tomato sauce, which also included onions, garlic, pickled jalapenos, green olives, capers, raisins, fish fumet, marjoram, salt, and pepper. Once the sauce came together, I put it over the fish, and…

09/22/2026 I cooked this halibut fillet by searing the flesh side in a saute pan, par-cooking the potato slices, then assembling the slices and fillet in a papillote bag, adding fish fumet and a small amount of white wine, and cooking it in the oven. I seasoned the dish with salt, white pepper, capers, dill,…

09/01/2026 For the duck leg, I braised it in duck stock with standard mirepoix, softened sliced apples, cinnamon, and anise. I scored the duck breast and pan seared it. I also made an apple gastrique for an apple bigarade, saving some softened apples for the plate.

09/01/2026 This roast duck is inspired by a Czech holiday duck recipe traditionally served with caraway cabbage and potato dumplings. I roasted the duck leg quarters on a bed of mirepoix, and once they were about 10 minutes from the proper temperature, glazed them with a mix of honey and pan drippings. For the cabbage,…

08/25/2026 This is my first attempt at fabricating duck. I separated the wings between the flats and drumettes, removed the leg and thigh quarters, removed the breasts and tenderloins, and split the carcass beneath the ribs for stock.