duck legs

Brined and braised duck legs, deboned, shredded, and set with the braising liquid.  It was breaded and then deep fried.  Served with pistachio puree, sumac pudding, and a duck fat mayonnaise(which we incorporated crispy duck skin bits and kewpie) with a salad of shaved matsutake mushrooms and weeds dressed in pistachio oil and sumac

Sablefish

 Sablefish (black cod) is a delicious fish, it has an amazing and rare texture.  If you don't cook it right, it'll just fall apart into pieces.  We served it with an oyster stew made of tapioca pearls cooked in clam juice, small dices of celery and potato, pieces of treated seaweed, and chesapeake and/or rappohannock oysters from Virginia.  The white 'cream' is smoked olive oil that was emulsified and whipped...  It was finished with crispy chips of baked skin, celery leaves, other wild autumn greens