S3E13 Duck Terrine, Sea Bass & PB&J Dessert

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S3E13 recipes

Loaded Chili Dogs with Crispy Shallots, Cheddar, and Crème Fraîche

Backyard classic upgraded with charred buns, hot beef chili, and an actually good topping strategy.
At a glance
Yield: Serves 2
Prep / Cook / Total: 5 min / 12–15 min / 17–20 min
Skill level: Easy
Equipment: medium saucepan, grill or grill pan
Ingredients
  • 2 pork sausages (about 6–7 oz/170–200 g total)
  • 2 hot dog buns, split
  • 7 oz (200 g) hot cooked beef chili (leftovers are perfect)
  • 6 baby tomatoes, quartered
  • 1–2 tsp (5–10 ml) olive oil
  • 1/2 cup (50 g) crispy fried shallots
  • 2 oz (60 g) sharp cheddar, grated
  • 1/4 small red onion, very thinly sliced
  • Hot sauce, to taste
  • Yellow mustard, to taste
  • 2–3 tbsp (30–45 ml) crème fraîche
Method
  1. Poach sausages: Simmer in gently boiling water 5 minutes; drain on paper towels.
  2. Toast buns: Grill cut sides until golden.
  3. Warm chili over low heat. Toss tomatoes with olive oil and a pinch of salt.
  4. Assemble: Nest sausages in buns. Spoon over hot chili. Top with crispy shallots, cheddar, tomatoes, red onion, hot sauce, mustard, and small dollops of crème fraîche.
Tips & substitutions
Swap pork for beef or all-beef franks. Pickled jalapeños or diced red onion can stand in for crispy shallots.
Dietary tags: contains pork
Allergens: gluten, dairy
Make-ahead / storage / reheat: Chili holds 3–4 days; assemble to order.
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Confit Duck Terrine with Walnut, Orange, Pickled Shallots & Chive Butter Toasts

Rich, pull-apart duck pressed into a sleek terrine, brightened with citrus and sharp shallots.
At a glance
Yield: Serves 8
Prep / Cook / Total: 30–40 min active / 90–120 min / ~2 hr
Skill level: Intermediate
Equipment: pressure cooker (or Dutch oven), fine sieve, vacuum sealer or plastic wrap, sheet tray
Ingredients

Duck terrine

  • 8 duck legs
  • Water to cover
  • Fine sea salt
  • 1 3/4 cups (200 g) walnuts, toasted and chopped
  • Reduced duck cooking glaze (see method)

Pickled shallots

  • 6 banana shallots, very thinly sliced
  • 1/3 cup (80 ml) pomegranate vinegar (or red wine vinegar)
  • 1 tbsp fine salt
  • 2 tbsp caster sugar

Orange powder

  • Peels from 12 oranges, pith scraped off

Chive butter & toasts

  • 7 oz (200 g) soft butter
  • 1/2 cup (60 g) chives, finely chopped
  • Juice of 2 lemons
  • 1 sourdough loaf, thinly sliced
  • Olive oil
  • Baby salad leaves, to finish

 

Method
  1. Duck & glaze: Pressure-cook duck legs covered with water 60 min (or gently simmer 2–2 1/2 hr) until bones wiggle free. Strain liquid; reduce to a syrupy glaze, skimming fat. Cool legs, shred meat, discard skin/bones. Fold walnuts and a few tablespoons of glaze into meat; season.
  2. Press: Pack into vacuum bags and flatten, or press tightly in a plastic-lined loaf pan. Chill until firm, then slice into neat rectangles.
  3. Pickled shallots: Toss shallots with vinegar, salt, sugar. Rest 30 min; drain.
  4. Orange powder: Dry peels in a 250°F (120°C) oven 3–4 hr until brittle; grind to powder; store airtight.
  5. Chive butter & toasts: Whisk butter with chives and lemon. Brush bread with olive oil; bake 340°F (170°C) 10–12 min until golden and crisp.
  6. Serve: Gloss terrine slices with olive oil and a pinch of salt. Plate with a little salad, chive butter, toasts, pickled shallots, orange powder, and extra grated walnut.

 

Tips & substitutions
No pressure cooker? Use store-bought duck confit; gently warm to shred. Orange zest microplaned fresh is a quick sub for powder.
Dietary tags: none
Allergens: tree nuts, gluten, dairy
Make-ahead / storage / reheat: Terrine 4 days chilled; toasts 24 hours airtight; shallots 1 week.
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Sea Bass with Leek Fondue, Mussels, Samphire & Vichyssoise

Silky leeks and a pour-over potato-leek cream under crisp-topped bass and briny mussels.
At a glance
Yield: Serves 8
Prep / Cook / Total: 40 min active / 50–60 min / ~1 hr
Skill level: Intermediate
Equipment: large pot with lid, fine sieve, blender
Ingredients

Fish & shellfish

  • 6 lb 10 oz (3 kg) sea bass fillet, portioned 5–6 oz/150 g
  • Kosher salt, olive oil
  • 8.8 lb (4 kg) mussels, debearded
  • 1 (750 ml) bottle dry white wine
  • 7 oz (200 g) samphire (sea beans), rinsed

Leeks two ways

  • Leek fondue: whites of 6 leeks, diced; 7 tbsp (100 g) butter; olive oil; salt
  • Crispy leeks: whites of 2 leeks, very thinly sliced; 1/2 cup (80 g) cornstarch; neutral oil for frying

Vichyssoise (pour-over sauce)

  • Greens of 8 leeks, sliced and washed
  • 1 potato, grated
  • 4 1/4 cups (1 L) hot chicken stock
  • 2 cups (500 ml) heavy cream
  • 7 tbsp (100 g) butter
  • Salt

Method
  1. Mussels: Over high heat in a big pot, add mussels then wine; lid on, steam ~30–60 sec. Drain through a colander, catching liquid. Discard unopened mussels, pick meat, reserve. Strain cooking liquid fine; reserve.
  2. Leek fondue: Gently sweat diced leek whites in butter with a little oil, covered, 10 min; uncover and cook 5 min more. Salt and reserve warm.
  3. Crispy leeks: Dust slices in cornstarch; fry at 320°F (160°C) until golden. Drain and salt.
  4. Vichyssoise: Sauté leek greens in oil 5 min. Add potato; cook 3 min. Add hot stock and cream; simmer 2–3 min. Blend smooth with butter; strain; season to taste.
  5. Fish: Sear seasoned sea bass in a hot film of olive oil 4 min per side until just opaque; rest briefly.
  6. Rewarm mussels in a little strained liquor with the samphire until just hot.
  7. Serve: Spoon leek fondue into warm bowls. Nest mussels and samphire. Top with sea bass and crispy leeks. Serve hot vichyssoise in a small jug on the side to pour at the table.
Tips & substitutions
Cod or halibut sub for sea bass; blanched asparagus tips can replace samphire.
Dietary tags: pescatarian
Allergens: fish, shellfish, dairy
Make-ahead / storage / reheat: Vichyssoise holds 2 days; fondue 1 day. Fry leeks day-of.
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PB&J Sundae: Peanut Butter Ice Cream, Raspberry Jelly, Brioche Croutons & Toasted Peanuts

The kid favorite, re-engineered as a grown-up sundae with crunch, cold, and jammy chew.
At a glance
Yield: Serves 8
Prep / Cook / Total: 30–40 min active / churn & chill 2–4 hr / ~3 hr
Skill level: Intermediate
Equipment: ice cream maker, blender, flat tray
Ingredients

PB ice cream

  • 2 cups (500 ml) whole milk
  • 2 cups (500 ml) heavy cream
  • 3/4 cup + 2 tbsp (200 g) sugar
  • 16 egg yolks
  • 2/3 cup (150 g) smooth peanut butter
  • Pinch of salt

Raspberry jelly

  • 4 1/4 cups (1 L) raspberry purée
  • 5 gelatin sheets, soaked and squeezed (or 3 1/2 tsp/11 g powdered gelatin bloomed in 1/3 cup/80 ml cold water)

Crunch & finish

  • 1 brioche loaf, cut into 3/8 in (1 cm) cubes
  • 1 1/2 cups (200 g) salted peanuts, roughly chopped
  • Fresh berries, to serve

Method
  1. Ice cream: Heat milk, cream, and peanut butter until smooth. Whisk yolks with sugar and salt; temper with hot dairy; cook gently to 175–180°F (79–82°C) until it coats a spoon. Strain; chill completely; churn; freeze firm.
  2. Jelly: Warm purée; dissolve gelatin. Pour in a thin layer on a rimmed tray; chill to set. Cut into cubes.
  3. Brioche: Toast cubes in a dry nonstick pan over medium heat until golden, or bake at 325°F (165°C) 10–12 min. Cool.
  4. Peanuts: Lightly toast in a dry pan 3–5 min; cool.
  5. Serve: Layer brioche, fresh berries, jelly cubes, scoops of PB ice cream, and peanuts in chilled bowls.
Tips & substitutions
Swap strawberry purée for raspberry. Use store ice cream if needed; stir in a spoon of peanut butter right before serving.
Dietary tags: vegetarian
Allergens: egg, dairy, gluten, peanuts
Make-ahead / storage / reheat: Ice cream 1 week; jelly 3 days; brioche croutons airtight 2 days.
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