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Spencer Fenton

@spencer305

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Simple Surf and Turf w Fresh Caught Spiny Lobster, Flank Steak, Charred Broccolini & Scallions, Balsamic Carrots, & Blistered Peppers

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Can you tell I miss shaping and all the good people it brought into my life? Yep cant deny it... But everything in life has its phases... maybe ill be a full time shaper again... maybe sooner than you or I could imagine... or maybe never again... the twists and turns of life have been like racing up a mountain that Ive never driven, but Ive always looked at it from afar and wondered what itd be like... now im living that one corner over yonder, never saw the other side of that turn but im ready for it 😁

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Starfishie

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Fueled by jerky

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Coley Poley is 18. Go say happy belated birthday to my baby brother

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Duck breast with a cherry vanilla port glaze, sautéed lemon arugula, and carrot puree

I’m so so proud with how this dish turned out and happy to say this is 100% my recipe. As I’ve said before I like to pull ideas and format things differently but this dish right here is all mine. My baby if you will, my pride and joy.

I started this dish out by scoring the fat on my duck breast, salting both sides with rosemary salt, and leaving it in the fridge to dry out for a few hours.

I then went on to make the glaze by dicing half of a shallot and putting it into a saucepan with duck fat, a pinch of salt, and a sprig of rosemary and waited for it to turn translucent. Once translucent I added about 1/2 cup of port wine and let it reduce and burn off the alcohol. From there I added my fresh halved cherries, blackberries, vanilla paste (tsp), honey (tsp), and about 1/4 cup bone broth. I then let that simmer and reduce by about half before removing from heat to puree. After pureeing I strained out all seeds and returned to the heat and whisked in 3 tabs of butter. Sauce is now done, set to the side and refrigerate.

For the carrots I peeled and cut them and then threw them into salted water until tender. I then pureed with butter, heavy cream, and rosemary salt. Puree is now done, set to the side.

For the duck I took it out of the fridge 30min prior to cooking. I patted them dry added a touch of smoked sea salt and then placed fat side down in a cold pan and turned the stove to medium heat. THIS IS KEY to have crispy skin you need to render the fat, you must start in a cold pan. After the skin was crispy I flipped the duck and added a sprig of rosemary and basted for about 2 minutes before taking it off to rest.

For the arugula, I thinly sliced the other half of my shallot and placed it into the pan that my duck was in after removing most of the fat. To get up all the fond I squeezed one whole lemon and scraped the pan with a wooden spoon. I threw in a few pinches of smoked salt deglazed twice with bone broth and then threw in my arugula and let it wilt.

Yes yes this sounds like a lot but trust me it’s so worth it.

#duckbreast #recipe #recipeideas #purée

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Steak fried rice

Yes I’ve been cooking a lot of steak. It’s yummy. More creative dishes coming soon.

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Saw some beautiful pork loins today so I had to get them. Tonkotsu ramen with purple rice noodles, rich savory broth, chili paste, roasted bok choy, and shiitake mushrooms. Finished off with some coconut milk to smooth things out. (yes I forgot the egg just pretend it’s there)

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His and hers NY Strip with red wine onions and crispy crunchy garlic rosemary parm roasted potatoes

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Cool guys

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Today was a large spread. 1.5lb NY Strip with miso carrots and roasted potatoes, gluten free banana bread with chocolate chips, and a pavlova with homemade whip and berries. Happiest of birthdays to @spencer305

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