America's Culinary Cup
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Duck Breast with Umeboshi Date Puree
Emily Yuen: "This is a duck à la yuzu. So it's a take on duck à l'orange, but in a Japanese way. My style is adding a little Japanese ingredient into everything that I do. Japanese-French-ish. I used to work with Daniel Boulud. He's the most famous chef in traditional French food. And I worked for a two Michelin-star restaurant called La Gavroche."
Emily Yuen: "Being a woman in the kitchen, working with all these French Italian chefs, I've been through literally everything. Even still now, people think I'm not the chef. They think the guy beside me is the chef. But I think that's gonna give me the edge because I'm always underestimated. It is kind of my secret weapon."
To judges: "Duck breast with umeboshi date puree. And on the side there is a homemade cherry kosho." Emily Yuen (post-result): "I feel so relieved that I beat Philip. I am on a high."
Wiley Dufresne: "The duck was delicious. The cherry koshu sauce for me came off as a little bit salty."
Padma Lakshmi: "I disagree with Wiley. Yes, this kosho is salty, but it's a condiment. It's supposed to be. I liked it."
Michael Cimarusti: "Well done, Emily."
Result: Score 49. Won head-to-head against Philip Tessier (47) by 2 points. Advanced safely.
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