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| 1. Duck breast: Chef Gottlich slowly cooks the duck breast skin side down until it is golden brown. He bastes it with oil and places it in a 350-degree oven until it is medium rare. Long Island duck is used because it is a descendent of Peking duck. 2. Fried rice: Chef Gottlich adds jasmine rice that has been cooked and cooled to a pan heated with peanut oil and a touch of sesame oil. He also adds basil, scallions, and cilantro. Once those are combined, he pushes the rice to the side of the pan and fries an egg, and then mixes all the ingredients together. Soy sauce, fish sauce, garlic, and pepper are all added. Cubed foie gras is cooked and added to the mixture. 3. Quail egg: A quail egg is used because of its size and delicate nature. It is prepared sunny side up. 4. Spicy Asian jus: This is made with grapeseed oil and red chiles. 5. Green sauce: This is made with cilantro, parsley, and oil. 6. Vegetables: The veggies are stir-fried in a hot pan with oil, garlic, salt, and pepper. photography by Kevin Hunter Marple |
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