Jack Burke

Module 6: Week of October 19-25, 2025

Introductions

For this week, our team is preparing a refined, duck-focused tasting menu inspired by signature dishes from Blackberry Farm, a renowned luxury resort celebrated for its elevated Appalachian cuisine and commitment to farm-to-table excellence. The menu begins with a Duck Croquette served alongside a wholegrain mustard aioli, followed by an elegant appetizer featuring Seared Foie Gras with brioche, smoked-apple onion jam, green apple soubise, compressed apples, pickled mustard seeds, and purple frilled mustard. Our entrée continues the theme with a composed duck dish paired with smoked pepper and butternut romesco, glazed fall vegetables, bird jus, and crispy confit, showcasing seasonal ingredients and technical finesse.

This experience is elevated even further as we will be working alongside the head chef, Trevor Laconis, from Blackberry Farm, gaining firsthand insight into the culinary philosophy and techniques that define their award-winning cuisine. This collaboration offers a rare opportunity to explore how flavor, texture, and hyper-seasonal ingredients are layered to create depth and balance within each course. Through this menu, we aim to not only replicate, but also understand the precision, creativity, and respect for ingredients that are hallmarks of Blackberry Farm’s culinary identity.

Background Information

Duck meat is a nutrient-rich protein source noted for its relatively high levels of iron and beneficial fatty acids compared to many red meats. A three-ounce portion of duck supplies a substantial amount of selenium, an antioxidant that supports immune and thyroid health, and approximately the same iron levels as beef while typically containing less saturated fat (Verywell Fit). From a culinary perspective, the moderate fat content and rich flavor of duck make it an excellent choice for elegant dishes that demand both structure and depth.

Foie gras, which literally means “fatty liver” in French, is the specialty obtained from the liver of a duck or goose that has been specially fattened (often via the traditional method of gavage) (RSPCA Assured). Its production dates back thousands of years—ancient Egyptians documented fattening of birds for this very purpose—and it has evolved into a highly prized delicacy in French haute cuisine (Atlas Obscura). While it offers a rich, buttery texture and luxurious flavor, foie gras also comes with significant ethical and welfare considerations due to the force-feeding practices often used in its production (Serious Eats).

Recipe Research & Development

This week, it is our understanding that all recipes have been given to us, so as for us to learn more how to deal with recipes rather than coming up with our own.

Plating Inspiration

Plan of Work & Recipes

Works Cited

Jurgielewicz, J. (2024, August 29). Duck nutrition facts and health benefits. Verywell Fit. https://www.verywellfit.com/duck-nutrition-facts-4770569

RSPCA Assured. (n.d.). Foie gras: Production, cruelty, and legal status. https://www.rspcaassured.org.uk/farmed-animal-welfare/other-animal-welfare-concerns/what-is-foie-gras/