Top Chef ™

Challenge Type:

Nanaimo Duck Breast

Kat: "Nanaimo Bar - too sweet for me. I'm going to make a savory custard with coconut milk mustard powder. It, like, rides the line between sweet and savory. I'd say it's either going to resonate or it's gonna be super dumb."

Kat starts cooking: "My plan with the duck breast? Peel the skin off, hit it with liquid nitrogen, pulverize it, and then I'm going to sous vide the actual breast. I mean, I love turning things on their heads."

Presenting to the Judges

Kat: "So this is a Nanaimo duck breast. There is a mustard custard, duck skin, and walnut Nanaimo crumble, and a soy cacao ganache."

Tom Colicchio: "Why did you choose to take the skin off the duck?"

Kat: "I wanted to recreate the crumble crust of the Nanaimo bar. So it's got duck skin in the crumble."

Judges: "Kat's dish really screamed Nanaimo. It was very chocolate forward."

"I loved the coconut mustard custard. That was really fun to say."

"Yeah, I thought that was a very smart move, taking the skin off and making it crumble with the skin. I think she did a fantastic job."