200 hour Pork Belly - (Chefsteps)
Miso Carrot Puree - (Chefsteps*)
Confit Duck - (Various) I made confit x quite a few times, oddly first time trying the method with duck. Used instacure #1 orange peel, rosemary and salt.
Crispy Duck Skin - -(Various) from the confit duck
Mango, Fennel, Tomatillo Salsa - (Mostly odd and ends from my garden) The mango was previously frozen thawed in the sous vide. Also this was my first time growing and tasting fresh Tomatillos, for anyone who's never had a fresh tomatillo the stuff you get out at a restaurant may as well be something different having it fresh may as well be another fruit entirely. Oh I also charred a jalapeño, also from my garden.
All fresh from my freezer.
(*yay iPhone 6 camera)
