I’m excited, plain and simple!  I can’t wait to go to SOBE Food & Wine!  I cooked at Aspen Food and Wine last year and it was a blast!  I know that Miami will only be better, theres so much more to do.

One of the dishes I will be making is a 14 day dry aged duck breast with foie gras dumplings and mango chutney.  The key to this dish is having a dry aging room, lucky for me I have one at David Burkes Primehouse.  It all starts with making a brine of 5 parts soy, 3 parts water, 2 parts honey, ginger, lemongrass, star anise and chilies all boiled together for 30 minutes and then chilled completely.  Next I trim up any excess fat on the ducks, prick the skin all over and submerge them in the chilled soy brine for 30 min.  After that its into the drying room, this happens approximately every 12 hours (twice a day).  After 14 days the ducks are ready to be roasted.  I can’t wait, they are so tasty, you just cant stop eating it.  If you are in SOBE stop by the Best of the Best Event and try a plate, or two.