[ 白羽鸭, 鸭肝, 比利时啤梨, 腾冲腊鹅, 黑加仑 ]
[ Aged Duck, Foie Gras, Belgium Pear, Cured Goose, Black Currant ]
[ Aged Duck, Foie Gras, Belgium Pear, Cured Goose, Black Currant ]
腊味，是中国人冬日的味觉乡愁。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、排骨同炖，汤汁收浓，再以原汤腌渍鸭胸——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，更是一场属于冬日的、温暖而极致的味觉叙事。
Cured meats carry a deep culinary nostalgia for the Chinese in winter. Goose, already tender and richly flavored, grows even more profound through salting and air-drying. Simmered together with duck and pork ribs, the broth reduces into an intense essence, which is then used to gently poach duck breast—allowing the cured fragrance to penetrate beyond the surface, transforming into a tender, juicy tenderness within.
The sauce is built upon a reduced broth of cured goose, enriched with red wine and maple syrup, adding a sweet, luminous note to its deep savoriness. On the side, pan-seared duck liver is paired with poached pear—the liver rich and melting, the pear soft and gently sweet—leaving behind only a lingering, fragrant sweetness.
This is more than a dish. It is a warm, exquisite winter tale told through flavor.
[ 2025, AVANT ]