I'd never thought I would write duck, orange, & rice as a dessert title. Then again, I never thought I would make roasted duck as an ice cream flavor. The other night, my boyfriend and I, craving peking duck, headed to Chinatown to settle our cravings. Eating the duck was my inspiration. This dish is roasted duck ice cream, orange cake, puffed rice chips, mascarpone brown sugar, and micro greens. I love making ice cream, so I was really set on making a roasted duck ice cream. I roasted a whole duck, removed the skin, and infused the entire duck overnight in milk and cream. After straining the duck out, I added spices and duck fat to round out the flavor. I wanted to use citrus for acidity to balance out the richness of the duck, hence the orange cake. Adding zest, juice, and segments to the batter really adds the acidity needed to counteract the ice cream. Puffed rice chips are nutty and add a crunchy element to the dish. Be warned that they are addictive to munch on throughout the day! The sauce holds it all together with extra sweetness. I have to say, I was really nervous about making a savory dessert. The entire time I was working on this dish, people kept coming up to me to ask how it was turning out. No one really knows what to expect out of a poultry ice cream. But I have to say, I am happy with how it turned out. Stay tuned for the second duck inspired dessert!
We're in the midst of rhubarb season and I'm ready to call it quits. Sure, it's got great acidity, but so do lemons. Otherwise, I can't seem to get on the rhubarb fan bandwagon. I have been known to call it the pink celery (my lack of enthusiasm regarding celery is quite known at work). My feelings are neither love or hate, just meh, which is how it becomes when you overcook it. I decided to update one of my menu dessert staples with some rhubarb, since it is in season. Sometimes, playing with an ingredient is enough to get you started. Now, I currently have it as a garnish and sorbet in the restaurant and a whole week of rhubarb & strawberry crumble piping hot and bubbly with a side of luscious whipped cream coming next week at the cafe. I'm easily won over.