Duck for Two
Wednesday, February 27 2019
5:00 PM - 9:00 PM PST
Chef Jeromy Sung
I had a pleasure of eating at Campton Place (San Francisco) when Chef Daniel Humm worked there as an executive chef.
My brother and I had the chef tasting menu. The last course of the entrée was roasted whole duck for two, which is the course that I will never forget. He only served the breast with roasted vegetables. All dishes were great but the duck was special.
Since that day, I have been working on whole duck for two. Our Duck is Mary’s Free Range coming from Pitman Farms. We age our duck for 7 to 14 days and use Apicius spice mixed with honey. Spice consists of celery seeds, mustard seeds, cumin ,fennel, and long pepper. We use blowtorch to make skin crispy and roast it in the oven.We make a jus using wings, neck, and white wine.
We served it whole and carve back in the kitchen. The Duck is served with fresh roasted Farmer’s Market vegetables and a citrus- carrot puree. Just as I remember.