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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
TOP RECIPE: THE WONG WAY TO COOK
SOUS-VIDE DUCK BREAST
EPISODE 14: HUNG
Serves 6
DIRECTIONS
Season duck breasts with salt and pepper. Place in plastic seel bag and seel. Cook in water bath at 58 degrees celsius for 20 minutes. When done, slice.
Using a hot pan, quickly saute foie gras and remove (reserve fat). Add mushrooms and shallots and sauté until tender. Season with salt, pepper, chives and parsley. Fold in foie gras and vinegar.
In a hot pan, brown duck bones in oil. Chop duck bones, celery, onion, carrots, lemongrass and lime leaf; add to pan. Add water and reduce water to one quart, then add truffle juice and reduce until two cups.
INGREDIENTS
4 duck breasts, deboned and skinned
Salt and pepper to taste
4 oz foie gras, diced
1 cup chantrelle mushrooms
1 cup lobster mushrooms
1T shallots, minced
2T chives
1T parsley
1T balsamic vinegar
1/2 cup oil
1 celery stalk, diced
1/2 onion, diced
1 carrot, peeled and diced
2 sticks lemongrass, chopped
1 lime leaf
3 qts water
12 oz truffle juice
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