Apple Wood Smoked Duck & Leg Confit
Braised French green lentils, maple candied parsnip, duck jus.
As our summer growing season evolves into our autumn harvest season, it is exciting to see the fruits of our labors. We had a challenging summer with very hot and dry conditions, but we still managed to bring in a record crop; both in volume of food produced and variety. It has been a very rewarding experience to really get into the dirt and grow some of the food we serve here at 1844 House. I could not have done it without a lot of help from our GM, Barry Sears and our resident farmer/consultant Sue Rau.
This weekend we harvested some heirloom tomatoes, hot Hungarian wax peppers, habanero chili’s, Russian red kale, purple cabbage, fresh sage, apples, shiitake mushrooms, fresh raspberries, English lavender, and nasturtium flowers. All of which will be served here this week.
We have already begun preparations for next years garden. We have cut out the sod and prepped the soil to double our production in the 2017 growing season. We are also putting the finishing touches on our outdoor dining area that will allow our guests to dine out in the gardens next summer. We look forward to hosting our Chef’s Table dinners in the garden or in our newly renovated barn next season.
Bon Appetite! Chef Brian