The Deconstruct

Franck’s Restaurant. Devour Utah. Franck’s Restaurant
Sous Vide Duck Breast
6263 S. Holladay Blvd., Holladay
801-274-6264
FrancksFood.com

Images of butter keep rising to the top when Chef Robert Perkins describes the ingredients for one of his Tasting Tuesday dishes.

He cooks free-range duck sous vide so that it’s perfectly medium-rare and the fat emulsifies into the protein, turning it into “duck butter.” He hangs Greek yogurt in a linen napkin overnight, creating what looks like a pale mound of cheese and tastes like yogurt purified.

He builds an “allium garden” out of much of the onion family: charred red onion; a chive “mayonnaise” sauce; an onion marmalade made of reduced sugar, salt and apple cider vinegar; sliced garlic that’s been slowly cooked with honey and star anise; and shallots that have been roasted in thyme-spiked chicken stock for hours so that they melt.

The pear-like flesh of the tropical rambutan, hidden in a red, hairy peel, is pickled for this dish. Eggplant is blackened.

“I wanted to get a nice roasted, kind of dark flavor,” he says, “and have it accented by bright and tart notes.”

Devour Utah

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