[ChristianSeel]

Duck, chestnut, mace, orange



Dishes come into existence at Alinea all in their own way. This one came together very quickly and flawlessly. It has been running for about two weeks. On the topic of new fall dishes, it has to be mentioned. The combination of chestnuts, duck and honey is quintessentially autumn as is the dish in every way. It is rich and warmly spiced.



We cure the duck parts, all except the foie gras and duck breast. They sit in a broth made from double-duck stock that we clarify through gentle simmering. The foie gras and duck breast are seared and served with orange confit and a square of honey gel. Its garnished with small brussels sprout leaves and fennel fronds, and finally a veil of mace scented nage before leaving the kitchen.



The chestnut “pillows” are one of the more interesting recent discoveries. They began with a Lilac dish from last spring, but we later found the technique is better leant to something naturally starchy, like a chestnut. We chop the nuts whole in the shell and roast them hard. Then steep them to make a chestnut cream. We cook the cream with powdered starch from the kuzu root and allow it to cool. The result is soft with a slightly chewy texture, a bit reminiscent of silken tofu with great chestnut flavor. The chestnut half is glazed using a traditional recipe for marron glace.