We will Sous Vide the duck breasts at 132 degree (Hey, that is a modernist technique!). We will create a cherry sauce with Agar, which is to be served hot. Now, once Agar has set in a mixture, it can be whisked or blended to create a pudding like texture, if desired. It is essentially a gluten-free, vegetarian thickening agent. The sauce is for you to keep a solid, blend, or provide both alternating textures. The Duck will be served with Farro, which is an ancient grain used for centuries in Europe that has undertones of cinnamon and a slight nuttiness. The dish is finished with seasonal green garlic.
So, what the heck is
molecular gastronomy? Think of it as
combining a chemistry lab with a kitchen.
While science has always been fundamental to cooking, molecular
gastronomy adds a level of precision. The most ubiquitous piece of equipment used
is the immersion circulator for Sous Vide
cooking. This allows for precise cooking
temperatures and yields superior results, which we discuss on our website.
Molecular gastronomy also
introduces all kinds of ingredients, such as enzymes, hydrocolloids, acids,
among others, to change the physical properties, tastes, and textures of the ingredients. These have all been used for years in the
commercial food industry, and for centuries in certain cultures.
Agar Agar. Agar is a natural extract from red algae or seaweed
and is used in the forming of rigid, brittle gels. It has similar properties to
gelatin, which comes from breaking down the collagen of an animal. Used in Asian cooking since ancient times,
Agar has a temperature profile that is much different than gelatin. Agar can be added to any liquid, although its
gelling power diminishes with greater acidity, and heated to 185 degrees to
hydrate. Once the mixture cools to 95
degrees, it will become a solid.
However, if it is again reheated, and this is what makes this ingredient
magical in molecular gastronomy, it doesn’t turn back into a liquid again at 95
degrees, but remains a solid until it reaches 185 degrees. This allows for the creation of “hot gels,”
which is not possible with gelatin.
Time to Cook: 30 min.
Cook by Day: Monday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepped.
Items included (serves 2)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Wheat. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items