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169; Chris Rupe 2013.

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Chris Rupe: Home | chrisrupe.com Reviews
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169; Chris Rupe 2013.
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3 duck confit
4 salmon gravlax
5 travel
6 san francisco
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Chris Rupe: Home | chrisrupe.com Reviews

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169; Chris Rupe 2013.

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1

Chris Rupe: Duck Confit

http://www.chrisrupe.com/p/food-duck-confit.html

Duck confit is actually a twice cooked duck, the confit itself is prepared in a centuries old process of preservation which consists of salt curing and poaching in its own fat. Personally, I prefer it served on a bed of sautéed spinach and potato and chive mash. For a wine pairing, I would suggest a New Zealand Marlborough pinot noir, something lean with beautiful finesse is suited perfectly. 4 duck legs with thigh. 4 garlic cloves smashed. 3 table spoons of malton salt. 6 sprigs of thyme.

2

Chris Rupe: Salmon Gravlax

http://www.chrisrupe.com/p/food-page.html

Hendricks Gin Salmon Gravlax. This is a really simple cured salt salmon recipe, once it's ready you can have it for breakfast lunch or dinner in so many variations. Personally, I prefer it served with capers, diced red onion, sea salt, lemon juice, and a light mustard dill sauce. 2/3 kilo centre cut salmon fillet (deboned). Large bunch of coarsely cut dill. 1/2 cup sea salt. 1/2 cup Hendricks Gin. Cut the salmon crosswise into 2 equal pieces to create a sandwich like form. Serve thinly sliced. enjoy.

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Chris Rupe: The Restaurant

http://www.chrisrupe.com/p/the-restaurant.html

169; Chris Rupe 2013.

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