All About Technique

I feel incredibly fortunate in that each and every Essen experience has been fabulous - appreciative, considerate and fun clients, great food and wonderful support. Pinch me - I must be dreaming.

Well, last week was no different. A client was open to something new and different; she just wanted the menu to feel "holiday, yet everyday." I recommended duck. Poultry, yet not chicken. Cooks quickly, yet requires some technique to make it just right. A bit more expensive than boneless chicken thighs, yet not over-the-top. Easy to access in our local market.

I had reservations as I know people either love it or hate it, just like cilantro. Well, let's just say that if the guests were in the privacy of their homes, the plates would have been licked clean. Here's what we ate:

• Roast Duck Breast with Red Wine Fig Sauce
• Puree of Cauliflower, Celery Root and Fennel
• Hashed Brussel Sprouts with Poppy Seeds
• Belgian Endive with Pomegranate
• Persimmon Pudding with Cognac Whipped Cream
  

What was the magic? If you are one of the duck lovers, the recipe was quick and easy, and yielded the hallmark crispy skin and juicy meat. If you're not, the technique can be applied to most any protein and the seasoning combination was an unexpected use of things in your cupboard. And let's not forget the other four menu items. The recipes yielded ten-fold ideas on novel, exciting and accessible ways with winter's root veggies and exotic fruits. A home run on all fronts.

Word's gotten out and we'll repeat the menu one last time and retire it for the season. Join us on Tuesday, January 6 and see for yourself what the talk's all about. You will not be sorry.