• Ingredients: 40
  • Serves: 4

Confetti rice with baked tofu and green onion omelet strips with finely chopped peeled fresh ginger, garlic cloves, minced, chilled cooked medium-grain white rice, , unseasoned rice vinegar.


For the marinade

  • 1/4 cup sour cherry nectar
  • 1/4 sour cherry vinegar
  • 5 strips lime zest, sliced with a vegetable peeler
  • juice 1 lime
  • 1 1/2 cups chicken stock
  • 10 juniper berries
  • 30 black peppercorns
  • 30 coriander seeds

For Fruits and Vegetables

  • 7 tbsps. olive oil
  • 4 small white turnips, green tops trimmed to 1 inch, outer 2 layers peeled off, and halved
  • 2 small purple artichokes, trimmed and halved
  • 4 medium carrots, peeled and cut on the diagonal into 3 inch pcs.
  • 4 small porcini mushrooms, trimmed and wiped clean
  • 4 medium fennel bulbs, trimmed, outer layer peeled off, cored and quartered lengthwise; one quarter coarsely chopped and reserved
  • 4 spring onions , outer layer peeled off
  • About 4 cups chicken stock
  • 8 chestnuts
  • 4 crisp Savoy cabbage leaves, ribs discarded, sliced into triangles
  • 1 tbsp. chicken
  • 1 dried fennel branch or 1/4 tsp. fennel seed
  • 6 tbsps. unsalted butter
  • 3/4 lb. seedless green grapes
  • Fine sea salt and freshly ground black pepper
  • 1 medium Granny Smith apple, peeled quartered, cored, and sliced paper-thin
  • 1/4 lb. girolle mushrooms, trimmed an cleaned, very thinly sliced
  • 4 tsps. extra virgin olive oil
  • Juice of 1/2 lemon

Special equipment:

  • Special equipment: parchment paper; a pastry bag fitted with a plain 1/2-inch tip

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Whisk egg and 1 tablespoon water in small bowl to blend. Whisk in 2 tablespoons onions, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil.

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  2. Step 2 Heat 1 teaspoon vegetable oil in small nonstick skillet over medium-high heat 1 minute. Add egg mixture and tilt skillet to coat bottom.

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  3. Step 3 Add broccolini, carrots, and remaining 1/3 cup water to same skillet. Cook uncovered over medium-high heat until vegetables are just tender and water evaporates, stirring often, about 3 minutes.

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  4. Step 4 Heat wok or large nonstick skillet over high heat 1 minute. Add remaining 2 teaspoons vegetable oil, ginger and garlic.

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  5. Step 5 Stir 20 seconds. Add broccolini, carrots, rice, and tofu. Toss to blend. Add vinegar, remaining 2 1/2 tablespoons soy sauce, and 2 teaspoons sesame oil.

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  6. Step 6 Toss until mixture is heated through, about 3 minutes. Add omelet strips and remaining 1/2 cup green onions; toss 1 minute.

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