Last Tuesday, I was thrilled to attend a media dinner and opening bash at Hotel Arts’ new Yellow Door Bistro. As far as opening celebrations go, this one blew me away. The food prepared by executive chef Duncan Ly was phenomenal. We feasted on lobster bisque, warm heirloom carrot and goat cheese salad and duck cassoulet. I’m not a huge fan of duck but this dish was delicious. So delicious, in fact, that I’d make a trip back to Yellow Door just to have it again. I then massacred the three desserts that were set in front of me: a classic lemon curd tart, an “ile flottante” meringue and a chocolate fondant cake with cocoa nib ice cream. As Gwendolyn Richards, my friend and the fantastic Calgary Herald food writer said, “I’ve never seen you attack a dinner like that.” HA. ‘Tis true. I did not leave Yellow Door hungry.
Below, a few shots from the evening and a recipe for Yellow Door’s Duck Confit Hash.
YELLOW DOOR BISTRO DUCK CONFIT HASH
1 lbs fingerling potatoes
1 cup caramelized onions
1 generous handful of shredded duck confit chopped rosemary, thyme, Italian parsley lemon zest
pinch of cayenne pepper
15ml clarified butter
15ml softened butter
1⁄2 cup hollandaise sauce
2 soft poached eggs
- Slice the fingerlings in to 5mm thick medallions
- Heat clarified butter in a sauté pan
- Add fingerlings and place in to the oven and bake untilgolden brown, keep \tossing and mixing
- Add the duck confit, herbs, caramelized onions and lemonzest
- Soft poach two eggs in simmering acidulated water anddrain on paper towels
- Fold the potatoes with softened butter and season with saltand cayenne
- Plate the potatoes and duck, top with the poached eggsand cover with hollandaise sauce
- Garnish with chives
I will attempt the recipe at some point. However, chances are good that I’ll be back to Yellow Door for more cassoulet and chocolate fondant before that happens.