Smoked Duck with the notorious Truffle Foam

[ironchef]

The truffle foam is now the notorious truffle foam. My co-workers kept needling me about since I actually did it. They kept giving me different objects (like an empty egg carton) and would be like, "Hey, try foaming this!"

LOL but it was all in good fun. My boss said the same thing he told me yesterday and added, "I still can't believe you made a truffle foam. You better save every last drop of that."

So the duck froze nicely and I set the meat slicer on #8 to get paper thin slices like carpaccio. The accoutrements that I prepped on Saturday remained the same. I don't know how I think of these flavor combinations. I get an idea and once the ball gets rolling all these other ideas start popping out of nowhere. But I'm glad. It makes what I do fun and like the saying goes, "If you love what you do, you’ll never work a day in your life."

I agree.

Carpaccio of Smoked Sonoma Valley Moulard Duck Breast
Pickled White Asparagus, Lavender-infused Ruby Red Grapefruit Confit, Micro Shiso, Fleur de Sel, Truffle Emulsion

[buckytom]

there is absolutely nothingh funny i can make out of this, or say in some way.

this is culinary art.






with foam.

[ironchef]

BT, have you been to any restaurants in NJ or NYC that use foams in their presentations?

[GrillingFool]

That looks amazing! I would gladly let my wife sample it for me.
But to me... foam looks like the chef or waiter spit on my food.
Can't stomach it!

Iron Chef, I think I am beginng to envy you. You get to play with
the bestest toyz!

[ironchef]

Originally Posted by GrillingFool

That looks amazing! I would gladly let my wife sample it for me.
But to me... foam looks like the chef or waiter spit on my food.
Can't stomach it!

Iron Chef, I think I am beginng to envy you. You get to play with
the bestest toyz!

You'll just have to close your eyes and take a bite then.

[mudbug]

how on earth do you "save" foam?!

[elaine l]

I may have missed something along the way but Ironchef, are you a chef? If so I wonder if you work in a fine establishment near me. I have no idea where the spam eating capital is.

[ironchef]

Originally Posted by mudbug

how on earth do you "save" foam?!

The foam is actually just a liquid (black truffle "juice" + heavy cream + black truffle oil + salt + lecithin). I foam the liquid to order using an immersion blender.

[ironchef]

Originally Posted by elaine l

I may have missed something along the way but Ironchef, are you a chef? If so I wonder if you work in a fine establishment near me. I have no idea where the spam eating capital is.

From this article:

In the United States, the residents of the state of Hawaiʻi......consume the most Spam per capita.

I am currently a line cook. I took a demotion and pay cut to work in a new restaurant that opened up this year; a restaurant that lets me experiment with molecular gastronomy and put out cool stuff like this one.

[kadesma]

IC,
it's wonderful having you posting pictures again. Just looking at them and then reading what you've written speaks volumes of your passion for food.It always makes me try to not only serve something that tastes great, but looks beautiful as well.Thanks for sharing all this with us.
kadesma