Was struck by some inspiration over the weekend, so I designed a new dish for a catering gig I'm working on. I call it a Breakfast Tartlet. It's a Potato Rosti basket, filled with diced breakfast meat (or tomato) and an egg. What do you guys think?
Also made some confit garlic in the water bath. It was super easy - three heads peeled and cooked sous vide in olive oil for 4 hours.
Last but not least, I made Confit Duck for Sunday lunch, served on a bed of grains, with a pomegranate sauce, roasted root veg and mushrooms.
