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What's on your plate today?

Chilaquiles 😛

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Yesterday was the annual company Memorial Day BBQ. After a couple trial runs, I tweaked my plan to make Duck Three Ways: cold smoked and pan seared duck breast, duck leg confit, and crispy skin chips; served with duck demi glace and grilled fennel and orange slaw.
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Roasting carcasses for demi glace

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Leg confit with garlic and shallot

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Duck breasts after three days of drying

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Seared duck breast after 20 minutes of cold smoking

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The final plating
 
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Yesterday was the annual company Memorial Day BBQ. After a couple trial runs, I tweaked my plan to make Duck Three Ways: cold smoked and pan seared duck breast, duck leg confit, and crispy skin chips; served with duck demi glace and grilled fennel and orange slaw.View attachment 109659
Roasting carcasses for demi glace

View attachment 109660
Leg confit with garlic and shallot

View attachment 109661
Duck breasts after three days of drying

View attachment 109662
Seared duck breast after 20 minutes of cold smoking

View attachment 109663
The final plating
Sitting here with Noah & Charleigh and they both wanted to know how you and Amy were? At any rate, I was asked to send you both their love.
 
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