쿡유부's post

Fistler Cooking Challenge Step 3🍽️ "My Signature Dish" #HomeFineDining #홈스토랑 Utensils Used: Fistler Solar Lime S Pot (Serving Pan) [Duck Roll with Ducelle & Duck Lagu Ratatouille, and Green Apple Cream Puree] What is my signature dish? The answer that came to mind after pondering this question is: If 'Cook Yubu's Lunch' represented a lunchbox, then 'Cook Yubu's Dinner' is fine dining at home🍽️ Crispy duck skin and moist rolls filled with truffle-scented mushroom duxelles~! The ratatouille sauce is made with chorizo and minced duck meat for a rich, deep flavor! And a gently tart green apple cream puree! This time, I've completed my first signature dinner, sharing my culinary story. Even while majoring in art in school, cooking was always with me, so much so that I seriously considered my dream of becoming a chef. Preparing delicious meals for my family on weekends was my joy! I even received a college acceptance call while cooking in the kitchen! After I got married, making small lunch boxes for my husband rekindled that passion 🔥 It was for the same reason I chose Ratatouille "Remy" for the Whistler Cooking Challenge. Like Remy, the little chef who loved cooking but couldn't share it with the world, I've also long harbored a deep-seated passion for cooking. This time, I've taken my favorite movie and dish, Ratatouille, and reinterpreted it 180°, creating my own "signature dinner" dish! Recipe Summary 🍽 Mushroom Ducelle Duck Roll & Duck Ragu Ratatouille 🍏 Green Apple Cream Puree Used Cookware: Fissler Soleim S Serving Pan Steam, sauté, and bake on low heat with this one pan. The versatile Soleim Serving Pan❤️✨👩🏼‍🍳 ✔️1. Prepare the Duck Roll (Curing & Low-Temperature Cooking) [Ingredients] • Duck breast, duck skin • Salt, pepper, lemon zest, rosemary [Cooking] 1. Separate the duck skin and meat, then score and pat flat. 2. Score the skin to prevent it from drying out. 3. Season the breast with lemon zest, rosemary, salt, and pepper. ✔️2. How to Make Mushroom Ducelle Paste (Filling) [Ingredients] • Chopped button mushrooms, shiitake mushrooms, shallots, garlic • A little heavy cream, Grada Padano cheese • Truffle paste, salt, pepper, butter [Cooking] 1. Saute garlic and shallots in butter to extract their flavoring oils 2. Add chopped mushrooms and pat dry 3. Add heavy cream, cheese, and truffle paste to thicken the mixture ✔️3. How to Make Duck Rolls (Low-Temperature Cooking & Searing) [Cooking] 1. Place mushroom duxelles on the breast and roll tightly. 2. Wrap with the skin and secure with string → Wrap with plastic wrap and poke holes 3. Place green onions, herbs, garlic, ginger, and water in a casserole dish. Steam at 70°C for 15 minutes → Cool and sear the skin. ✔️4. Duck Ragu Ratatouille Sauce (2 Varieties) [Ingredients] • Ground duck, chanterelle • Shallots, garlic, onion, celery • Tomatoes, roasted peppers, shiitake mushrooms • Thyme, rosemary, anchovies • White wine, butter, salt, pepper [Cooking] 1. Stir-fry the chanterelles to release their fragrant oil → Stir-fry the soffrito base 2. Simmer the duck, mushrooms, tomatoes, and peppers in that order. 3. Add the white wine, herbs, and anchovies to create a rich flavor. 4. (1) Simmered kkuduk sauce + (2) Blended and strained sauce ✔️5. Green Apple Puree Cream Sauce (Cook Yubu Quick!✨) - Soft Acidity Point [Ingredients] • 100ml White Wine • ½ Steamed Apple • 50ml Heavy Cream, 10g Unsalted Butter • Salt, White Pepper [Recipe] 1. Reduce the white wine → Blend with the apples and puree 2. Simmer with the heavy cream to adjust the consistency → Finish with butter 🌺Plating Tips • Center of the Plate: Thick Duck Ragu Ratatouille Sauce • Center: Duck Roll → Ragu → Duck Roll • Periphery: Clear Sauce Drizzle (Pure Sauce made by grinding and straining the Ragu Sauce) • Finishing: Micro herbs, herb oil, edible flowers, black tuile → Arrange the duck rolls like flower petals to express your "love for cooking" #Today's House #오늘의식탁 #파인다이닝