[ 白羽鸭, 鸭肝, 比利时啤梨, 腾冲腊鸭, 黑加仑 ]
[ Dry Aged Duck, Foie Gras, Belgium Pear, Cured Goose, Blackcurrant ]
[ Dry Aged Duck, Foie Gras, Belgium Pear, Cured Goose, Blackcurrant ]
腊味，是中国人秋冬的味觉乡愁。鹅肉本就温润鲜美，经盐渍与风干，风味愈加深沉浓郁。与鸭肉、排骨同蒸，再以原汤打入腌渍鸭胸——如此一来，腊香不止于干韧的表面，更渗入肌理，化为多汁软嫩的温柔。
酱汁则以浓缩的腊鹅高汤为底，调入红酒与枫糖，醇厚之中泛起一抹甜润的亮色。配菜是香煎鸭肝佐啤梨，鸭肝丰腴即化，梨肉清甜温软，交融后只余满口香甜。
这不止是一道菜，更是一场属于秋冬的、温暖而极致的味觉叙事。
Cured meats are the embodiment of autumn and winter nostalgia for the Chinese palate. Goose, naturally succulent and tender, gains a deeper, richer complexity through salting and wind-drying. Steamed alongside cured duck and pork ribs, the dish is finished by basting a cured duck breast in its own concentrated broth—ensuring the smoky cured depth isn't merely trapped on the rendered skin, but penetrates deep into the muscle fibers, transforming into a juicy, velvety tender bite.
The sauce is built on a base of reduction made from cured goose broth, balanced with red wine and maple syrup, bringing a bright, subtly sweet accent to the deep savory profile. Accompanying the dish is pan-seared duck liver paired with poached pear: the liver dissolves in rich, silky indulgence, while the pear lends a crisp, gentle sweetness, leaving behind a pure, lingering finish.
More than a dish, this is a warm, immersive sensory narrative crafted for the cold season."
[ 2026, AVANT ]