Menu
Why should this dish be on your table? This recipe isn’t just food—it’s an experience, a masterpiece of culinary artistry. Inspired by Michelin-starred techniques, this dish celebrates the simple yet exquisite marriage of fresh, high-quality ingredients with bold, rich flavors. The zucchini, tender and buttery, contrasts beautifully with the deep umami of the roasted vegetable reduction and the silky chicken fat.
In this recipe, the brilliance lies in its simplicity and adaptability. While the techniques reflect fine-dining sophistication, the ingredients are accessible to any home cook. It’s a perfect balance of earthy vegetables and luxurious chicken fat, elevated by the caramelized complexity of a long-cooked reduction.
Whether you’re entertaining guests or simply treating yourself, this dish is more than a meal—it’s a celebration of craftsmanship, perfect for anyone who loves to explore the boundaries of flavor and presentation.
For the Zucchini:
•1 small zucchini (~3 oz)
•4 cups water
•1 tbsp kosher salt
•1.5 tbsp unsalted butter, browned
For the Chicken Fat:
•2 lbs chicken skin
•1.8 oz carrots, peeled and chopped
•1.8 oz celery root, peeled and chopped
•1 oz leek, cleaned and chopped
•6 cups water
•5 juniper berries
•2 bay leaves
•1 sheet gelatin, softened in cold water
For the Vegetable Reduction:
•0.7 oz carrots, peeled and halved
•0.7 oz parsley root, peeled and halved
•0.7 oz celery root, peeled and halved
•0.7 oz leek, halved
•2 small onions, halved
•7 oz button mushrooms, halved
•2 tomatoes, halved
•0.35 oz fresh parsley
•0.35 oz lovage
•0.35 oz chervil
•0.35 oz thyme
•5 juniper berries
•5 bay leaves
•12 cups water
•2 tbsp neutral oil
•1 tbsp kosher salt
Zucchini:
1.Slice the zucchini into quarters, about 3 inches long.
2.Blanch in boiling salted water for 30 seconds, then drain.
3.Toss the zucchini with browned butter and a pinch of salt.
Chicken Fat:
1.Wash the chicken skin thoroughly.
2.In a pot, combine chicken skin, carrots, celery root, leek, water, juniper berries, and bay leaves. Simmer for 2 hours.
3.Strain the mixture, reserving both the fat and the reduced stock. Skim off the chicken fat and refrigerate it.
4.Reduce the stock to approximately 7 oz, mix in softened gelatin, and blend until smooth. Refrigerate for 4 hours until firm, then cut into cubes.
Vegetable Reduction:
1.Heat oil in a heavy iron pan until smoking.
2.Sear all vegetables until nearly blackened.
3.Combine seared vegetables, herbs, juniper berries, bay leaves, water, and salt in a pot. Bake uncovered at 300°F for 4 hours.
4.Strain and reduce the stock to a syrupy consistency.
Assembly:
1.On a white plate, arrange the zucchini, chicken fat cubes, and drizzle the vegetable reduction.
2.Garnish with edible flowers and herbs such as anise hyssop blossoms.
