APPETIZER
Spiced Shrimp Napoleon
with crisp mirliton, rémoulade, cayenne beurre blanc and frisée

ENTRÉE
The Duck
Steen’s-cured-smoked breast, confit leg, walnut-bleu risotto, Hudson Valley foie gras and pear glace

DESSERT
Candied Macadamia Crusted
Espresso Bombe
with dark chocolate and macadamia sauces
Taste of the Season
Spiced Shrimp Napoleon

Rémoulade
2 cups mayonnaise
1 cup sour cream
1/2 cup Creole mustard
3 (heaping) tablespoons horseradish
1/2 bunch green onions (chopped)
3 tablespoons Worcestershire sauce
2 teaspoons Tabasco sauce
1/4 cup heavy cream
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup ketchup
3 hard-boiled eggs (chopped)
Salt, black pepper, cayenne pepper to taste

Thoroughly mix all ingredients (except salt and peppers); then, season with the salt and peppers to your desired spiciness.

Cayenne beurre blanc
1 large shallot (chopped)
1 sprig fresh thyme
1 bay leaf
2 cups white wine or champagne vinegar
1 cup white wine
1 cup heavy cream
1/2 pound unsalted butter
Salt, cayenne pepper and paprika

Bring first 5 ingredients to a boil and reduce to a syrup consistency. Add heavy cream and reduce, again, by two-thirds. Lower to a simmer and slowly whisk in butter. Strain through a chinoise. Season with the salt, cayenne pepper and paprika.

Shrimp
3 pounds 36/40 shrimp (peeled and deveined)
3 gallons water
1/2 cup Zatarain’s crab and shrimp boil

Bring water and seasoning to a boil. Add shrimp, cook until tender. Strain the shrimp and put them on a pan (single layer) to cool in the refrigerator. When the shrimp are cool, slice them in half lengthwise.

Mirliton chips
6 mirliton
1 quart all purpose flour
1/4 cup Creole spice (Tony Chachere’s)
1 quart whole milk
3 eggs
2 quarts vegetable or corn oil (heated to 350 degrees)

Slice the mirliton very finely into chips (you should get about 10 slices per mirliton). Mix the flour and Creole spice together thoroughly. Whisk eggs and milk together thoroughly. Dredge each mirliton chip in flour mix, then eggwash mix, then back into the flour mix. Fry the chips in the hot oil until golden brown on both sides. After each chip is cooked make sure to soak up the excess oil of the chips with a dry paper towel or napkins.

Garnish
Red and yellow peppers (thinly julienned then soaked in ice water)
Chopped chives
Frisée cleaned and cut, mostly white leaf

Combine shrimp and rémoulade. Drizzle cayenne beurre blanc on a white plate. Place one mirliton chip in center of plate. Top that with some rémoulade, then repeat twice (just a little, you don’t want it to be top heavy). Put frisee garnish on top of the napoleon. Put some pepper curls on top of the frisee. Sprinkle some of the chopped chives.