Top Chef ™

Henry:  "You have so many chefs in here trying to use the same things, but the circulator is free, so I decided to sous vide the duck. That's always an inherent risk because you still have to render the fat afterwards. Duck is one of my favorite proteins. If you cook it right."

Presenting to the Judges

Henry: "I have the butter tart, and so I made duck breast with a brown sugar corn syrup glaze, jus, parsnip puree, and mushroom crumb."