Advanced Cooking – Day 31

November 14, 2016

Another Monday has come and there was much to do in the kitchen lab.

Collin and I prepped for lunch service which included fabricating duck, braising lamb for pasta, making sauces such as beurre blanc and mustard saffron clam sauce, duck and pork quick sauces, more pork wellington and duck cassoulet! Tasty things going on and we only had two people to eat today. Oh well, more for us I guess! 😀

Tomorrow is another day and Thursday is google day in Seattle! Yes.

Duck Confit with Scarlet Beans, Shiitake and Onion

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