Six-Onion Soup

through middle of Parmesan lace. Garnish center of soup with chives.

Pan-Seared Halibut

Yield: 4 servings
2 oz. clarified butter
2 cups julienne Spanish onion
1 cup julienne shallot
1 cup thin-sliced leek
1 cup sliced scallion (white end only)
2¼ cups sherry, divided
1 cup chicken stock
½ cup heavy cream
Salt and pepper, to taste
Oil, as needed
12 pearl onions
Braised Duck Leg (recipe follows)
Parmesan Lace (recipe follows)
1 T. shaved chives, for garnish

BRAISED DUCK LEG
Clarified butter, as needed
2 duck legs
1 shallot, shaved
¹⁄ 8 cup celery, shaved
8 juniper berries
3 thyme sprigs
2 bay leaves
8 black peppercorns
¼ cup white wine
2 cups duck stock

Method: Heat butter in small rondeau over high heat. Sear duck legs until skin renders and is golden-brown. Add shallot, celery, juniper berries, thyme, bay leaves and peppercorns; sweat briefly. Deglaze with white wine; reduce until sec. Add duck stock; bring to a simmer. Cover pan with parchment and foil; put in 350ºF oven for about 90 minutes, or until tender. Remove meat from duck legs; gently toss in sherry glaze.

Yield: 4 servings

12 oz. Alaskan halibut Salt and pepper, as needed

2 oz. clarified butter

1 shallot, split

2 garlic cloves, crushed

2 fresh thyme sprigs ½ oz. whole butter Sauce Provençal (recipe follows)

Ragoût of Corn, Leek and Fennel (recipe follows)

Sauté of Broccoli Rabe and Saffron Potatoes (recipe follows)

Chorizo/Clam Croquette (recipe follows)

1) Heat butter over medium flame. Add onion, shallot, leek and scallion; cook slowly, stirring occasionally, until tender. (Do not allow color to develop.) Add ¼ cup sherry; reduce until sec. Add chicken stock; simmer about 5 minutes. Transfer to Vita-Prep blender; purée until smooth. Pour soup back into clean pot; return to a simmer. Add cream, salt and pepper; simmer 2 minutes. 2) Heat oil in pot; caramelize onions until good color achieved. Add sherry; gently simmer until onions are tender. Remove onions; reserve. Reduce remaining sherry to a glaze; reserve. 3) At service: Place 3 pearl onions in bottom of each bowl; add 3 pieces braised duck meat. Cover surface of each bowl with Parmesan lace. Pour soup

PARMESAN LACE

1 cup grated Parmesan cheese

Method: Place Silpat in pan. Using 2 ring molds (1 larger, 1 smaller), make a donut shape on Silpat. Sprinkle Parmesan in thin layer between molds. Remove molds; put pan in 350ºF oven for about 10 minutes, until Parmesan is golden-brown.

1) Cut halibut in 4 equal square pieces; season with salt and pepper. 2) Heat clarified butter in skillet until just starting to smoke. Put halibut, seasoned-side down, in skillet. Add shallot, garlic, thyme and whole butter; begin basting fish. When good color achieved, turn fish over onto buttered tray. Reserve. 3) Spread even layer sauce Provençal over each piece of halibut. Finish in oven. 4) At service: Place small amount of corn ragoût on far right side of plate. Apply thin layer sauce Provençal on top of halibut; place fish on top of ragoût. On opposite side of plate, place 3 spears sautéed broccoli rabe mixed with saffron potatoes. Place 3 clam croquettes around broccoli rabe. Finish with drizzle of chive butter.