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Tasting Tips
This week, warm up your kitchen with the comforting aromas of fall and learn why duck is Michael Mina's favorite bird.
Michael’s four elements of taste – sweetness, spice, acidity and richness – are all at play in this chilly-day dish. We start by poaching sweet-tart Honey Crisp apples in a mixture of wine and cider flavored with spicy cinnamon and cloves, piney rosemary and the acidic tang of Riesling. Next, the deeply flavored poached apples are baked into an earthy celery root gratin that gets a kick of spice from crushed gingersnaps. Meanwhile, the aromatic poaching liquid is reduced to a concentrated sweet-spicy glaze to coat the rich and gamey Muscovy duck and watermelon radishes, which are fresh, crunchy and peppery. Endive hearts, caramelized in brown butter and deglazed with acidic orange juice, bring a welcome bitterness to the dish, while feathery, raw endive brightens and enlivens this hearty meal.