Duck liver mousse

Duck rillette

Mortadella

Rock cod

Apple tart

Mushroom profiteroles

Invisible Gin

'Les Follettes'. Savigny FR oloroso. vermouth bitters

Adonis

Pisco Punch

The Morris burger

Golden Osetra

Royal Sturgeon

Chevillard. ALTESSE Roussette de Savoie FR 125

Pache Pache

Gran Paradiso pisco genepy blanco vermouth absinthe

Dry Creek Valley

our teas come from song teas, based here in SF, and le maison de trois thés, based in paris. all can be steeped several times.

sourced from an incredible farmer named diego bermudez in colombia. the varietal is the prized geisha.

Coffee

Amaro

Albacore tuna

Gnocchi parisienne

Buckwheat donuts

The Morris Short List

Army Navy Cocktail

butterball potatoes savoy cabbage. bacon jus

Grilled pork

Kuheiji Hono Hoten

Rinse the duck livers under cold water and pat dry with paper towels. Trim away any connective tissue, veins, or greenish/gray bits and cut larger lobes into uniform pieces (about 1-inch). Keep chilled until ready to cook.

Prepare livers

In a medium skillet over medium-low heat, melt 2 tablespoons of the butter. Add the minced shallot and a pinch of salt and sweat gently until translucent but not browned, about 4–6 minutes. Add the minced garlic and thyme and cook 30 seconds until fragrant.

Sweat shallots

Increase heat to medium-high, add the trimmed livers to the pan in a single layer and sear for about 1–1.5 minutes per side until the exterior is browned but the center remains slightly pink (internal temp ~125–130°F / 52–54°C). Avoid overcooking to keep mousse silky. Remove pan from heat.

Cook livers

If using alcohol, carefully add the brandy to the hot pan and either allow to ignite briefly (stand back) or stir to deglaze and scrape up browned bits. Let the alcohol reduce for 30–60 seconds. Allow mixture to cool slightly (2–3 minutes).

Flambé (optional) & deglaze

In a food processor or high-speed blender, combine the cooked livers, shallot mixture, egg yolks, the remaining softened butter (about 10 tablespoons), heavy cream, salt, pepper, and optional allspice or nutmeg. Process in short pulses until smooth and homogeneous, about 1–2 minutes. Scrape down sides and process again to achieve a silky texture. Taste and adjust seasoning.

Blend the mousse

Pass the blended mixture through a fine-mesh sieve into a bowl to remove any fibrous bits for an ultra-smooth mousse. Use a spatula to press it through, then discard solids.

Strain

Preheat oven to 275°F (135°C). Divide the mousse into ramekins or a small terrine (enough for about 4–6 servings). Place ramekins in a roasting pan and pour hot water into the pan to come halfway up the sides (bain-marie). Bake 20–25 minutes, or until mousse is just set (center slightly jiggly). Alternatively, for an unbaked mousse, chill until firm (see chilling step).

Tempering & baking (optional for stability)

If baked or transferred to jars, pour the warmed clarified butter over the top of each cooled mousse to create an airtight seal (about 1–2 tablespoons per ramekin). This helps preserve and gives a glossy finish. Chill uncovered until butter sets, then cover and refrigerate at least 4 hours or overnight to develop flavor and firm up.

Seal with butter

When ready to serve, remove mousse from refrigerator 15–20 minutes beforehand to soften slightly. Serve with toasted slices of country bread or crackers, cornichons or pickled shallots, and garnish with fresh thyme sprigs.

Serve

Properly sealed with butter and refrigerated, the mousse will keep 3–4 days. For longer storage, freeze portions (without the butter seal) up to 1 month; thaw in refrigerator before sealing and serving.

Storage

fresh duck livers (trimmed)

unsalted butter (divided)

heavy cream

brandy or Cognac

shallot (finely minced)

garlic (minced)

fresh thyme leaves (plus extra for garnish)

egg yolks (room temperature)

salt

ground black pepper

allspice or nutmeg (optional)

melted clarified butter (for sealing)

toasted country bread or crackers

cornichons or pickled shallots

fresh thyme sprigs (for garnish)

Preheat oven to 300°F (150°C). Pat the duck legs dry with paper towels and season both sides lightly with 1 tsp kosher salt. In a large ovenproof pot or Dutch oven, heat 1 tbs oil and 2 tbs butter over medium-high heat until shimmering. Add the duck legs skin-side down and brown until the skin is deep golden and rendered, about 6–8 minutes; turn and brown the other side for 3–4 minutes. Remove duck legs and set aside.

Prepare and brown the duck

Reduce heat to medium. Add the halved onion (cut side down), chopped carrot, chopped celery and smashed garlic to the pot. Cook, stirring occasionally, until softened and beginning to color, about 6 minutes. Scrape any browned bits from the bottom of the pot with a wooden spoon.

Sweat the aromatics

Pour in 1 cup white wine to deglaze, scraping up all fond. Let the wine reduce by about half, 3–4 minutes. Add the chicken stock, bay leaves, thyme sprigs, and whole black peppercorns. Nestle the browned duck legs back into the pot so they are partially submerged. Bring just to a simmer.

Deglaze and add braising liquid

Cover the pot and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, 1.75–2.25 hours. Check at 1.5 hours—if liquid is evaporating too quickly, add a few tablespoons of stock. The meat should be easy to pull from the bone with a fork.

Braise slowly

Carefully remove duck legs to a plate and strain the braising liquid into a heatproof bowl, pressing on the solids to extract flavor. Allow the liquid and any fat that rises to the surface to cool. Refrigerate the strained liquid until the fat separates (or skim fat now with a spoon). Reserve 3/4–1 cup of clarified duck fat for the rillettes; you can refrigerate extra for sealing the jars later.

Cool and reserve fat

Once cool enough to handle, remove skin and bones from each duck leg. Using two forks or your fingers, pull the braised meat into large shreds; discard any gristle. Place the shredded meat in a large mixing bowl.

Pick the meat

Warm the reserved 3/4–1 cup duck fat gently until liquid (do not overheat). Add 2 tbs softened butter to the warm fat and stir to combine. Spoon about 1/3 cup of the liquid from the braising pot (reduced strained braising liquid) into the shredded meat for moisture and flavor — if very gelatinous, use up to 1/2 cup. Add 1 tsp freshly ground black pepper and 2 tbs finely chopped parsley. Taste and add up to 1 tsp kosher salt total if needed. If using, stir in 1 tsp sherry vinegar for brightness. Mix thoroughly until the meat is evenly coated and slightly glossy but not greasy.

Combine and season

Spoon the mixture tightly into small jars or ramekins (about four 8–6 oz jars or one larger container), packing to eliminate air pockets. Smooth the tops. Pour a thin layer (about 1/8–1/4 inch) of the remaining warm duck fat over each filled jar to seal the surface. Let cool to room temperature, then refrigerate until fully set, at least 6 hours or overnight. The fat will solidify creating a preservation seal.

Pack into pots and chill

Before serving, let rillettes sit at room temperature for 20–30 minutes so the fat softens. Remove the fat seal with a spoon, or stir it into the rillette if you prefer richer flavor. Sprinkle each pot with a pinch of flaky sea salt and additional chopped parsley. Serve with toasted bread, cornichons or pickled shallots and an optional splash of cornichon brine or sherry vinegar on the side.

Finish and serve

duck legs (skin on, bone in)

unsalted butter

duck or neutral oil

yellow onion, peeled and halved

carrot, peeled and chopped

celery stalk, chopped

garlic cloves, smashed

bay leaves

fresh thyme sprigs

whole black peppercorns

dry white wine (or dry vermouth)

low-sodium chicken stock

kosher salt

unsalted butter (softened)

duck fat (or additional softened butter)

freshly ground black pepper

fresh parsley, finely chopped

sherry vinegar (optional, for brightness)

fleur de sel or flaky sea salt

baguette or country bread, thinly sliced and toasted

cornichon brine or additional sherry vinegar

Cut the pork shoulder and pork back fat into 1" cubes. Keep meat and fat very cold; chill the bowl and grinder parts in the freezer for 15–20 minutes so the mixture stays below 40°F (4°C) during processing.

Prepare and chill

Place cubed pork shoulder in the freezer for about 20–30 minutes until slightly firm but not frozen solid. Keep fat cubes very cold; return to the refrigerator when not processing.

Using a refrigerated grinder or chilled bowl, grind the chilled pork shoulder through a 1/4" (6 mm) plate once. Transfer the ground meat to a chilled bowl and keep on ice or in the refrigerator.

Grind meat (coarse)

In a food processor or meat grinder with fine plate and bowl scrapers, process the ground meat in batches with about 1–2 tablespoons of ice and some of the cold water to start forming a smooth paste. Pulse or grind repeatedly until a homogeneous, very smooth, emulsified paste forms (mortadella should be a fine, spreadable emulsion). Add nonfat dry milk powder, granulated sugar, salt, curing salt, white pepper, coriander, nutmeg and peeled garlic (minced) to the meat paste. Continue processing until mixture is sticky and cohesive and registers about 50–55°F (10–13°C). If mixture warms, stop and chill before continuing. Total processing time can be 6–10 minutes in a commercial mixer; in home processors do small batches and keep cold.

Emulsify to fine paste

If mixture looks grainy, add a tablespoon of ice water and continue processing until smooth. Taste is unsafe at this stage because of curing salt; adjust seasonings only by small test batches.

Fold in the pistachios, 1/4" cubed pork fatback, and whole black peppercorns by hand into the meat emulsion so they remain intact and evenly distributed. Do not overmix — you want distinct visible inclusions.

Reserve about 2–3 tablespoons of the fatback cubes and pistachios to hand-stir into the top portion of the filled casing for visual distribution if needed.

Soak the casing if required by manufacturer instructions, rinse inside and out. Fit casing onto a stuffer or funnel and tightly pack the emulsified meat into the casing. Avoid large air pockets; use a sausage pricker to release any trapped air.

Fill casing to a firm, even density — mortar-like but with some give. Leave about 2–3 inches of headspace. Twist the casing into log lengths as desired (one large mortadella or several smaller logs). Tie ends and occasional sections with butcher twine to hold shape and keep a cylindrical form.

For a classic large mortadella shape, form one cylinder about 2.5–3" in diameter and up to 10–12" long. Bind with twine every 2–3 inches to keep shape during poaching.

Bring a large pot of water to a temperature of 165°F (74°C). Reduce heat to maintain a gentle poach at 158–160°F (70–71°C). Use an accurate probe thermometer to hold temperature steady.

Submerge the filled and tied mortadella in the water bath, supporting with a rack so it is fully covered. Poach until internal temperature reaches 152°F (67°C), which typically takes 50–90 minutes depending on diameter. Monitor with a probe thermometer inserted into the center of the mortadella.

Once 152°F (67°C) is reached, remove mortadella and immediately transfer to an ice bath to cool rapidly to below 40°F (4°C). Rapid cooling helps set the emulsion and maintain food safety.

When fully chilled (1–2 hours), remove from ice bath, pat dry, and refrigerate overnight for flavors to relax and the texture to firm up before slicing.

Unwrap and slice thin using a sharp knife or meat slicer. Mortadella is traditionally served cold in thin rounds. Use on sandwiches, antipasti platters, or diced in salads.

Store refrigerated up to 7 days wrapped tightly, or freeze slices for up to 2 months. Thaw in refrigerator before using.

pork shoulder (well chilled, cubed)

pork back fat (well chilled, cubed)

ice (crushed or cubed)

cold water

nonfat dry milk powder

curing salt (Prague Powder #1)

granulated sugar

white pepper (ground)

ground coriander

ground nutmeg

garlic (peeled)

pistachios (shelled, unsalted)

small cubes pork fatback (about 1/4" cubes)

black peppercorns (whole)

collagen or fibrous sausage casing (wide, suitable for bologna/mortadella)

butcher twine

water (for poaching)

ice (for ice bath)

Pat rock cod fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust each fillet with the 1/2 cup flour, shaking off excess.

Prepare and season

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add fillets (work in batches if needed) and sear 3–4 minutes without moving until a golden crust forms. Flip, add 2 tablespoons butter to the pan, tilt the pan and spoon the melted butter over the fish for another 2–3 minutes, or until fish flakes easily with a fork and internal temperature reaches about 60°C/140°F. Transfer to a warm plate and squeeze half the lemon over the fillets.

Pan-sear

If pan becomes crowded or fish is thicker than 1" you can finish in a 180°C/350°F oven for 4–6 minutes after searing to ensure even doneness.

Place kabocha cubes and 1/2 cup water or stock in a medium saucepan. Bring to a simmer over medium heat, cover, and cook 12–15 minutes until very tender when pierced with a fork. Drain any excess liquid, reserving a little cooking liquid if needed.

Cook squash

Transfer hot squash to a blender or use an immersion blender. Add 2 tablespoons butter, 2 tablespoons heavy cream, 1/4 tsp nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Purée until smooth, adding 1–2 tablespoons reserved cooking liquid if needed to reach a silky consistency. Taste and adjust seasoning.

Blend to purée

Keep warm over very low heat or in a low oven (warm setting) while finishing other components.

In a small bowl whisk together 1 tablespoon red wine vinegar, 2 tablespoons extra-virgin olive oil, 1 minced garlic clove, 1/2 teaspoon anchovy paste (if using), 1/2 tablespoon lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss the julienned puntarelle with the dressing just before plating so the leaves remain crisp.

Prepare dressing and toss

Preheat a small dry skillet over medium heat. Add 1/2 cup pepitas and 1 teaspoon olive oil; cook, stirring frequently, for 3–5 minutes until the seeds are fragrant and begin to pop. Stir in 1/4 tsp smoked paprika and 1/4 tsp kosher salt, cook 30 seconds more. Remove to a plate to cool — they will crisp further as they cool.

Toast pepitas

Spoon a generous dollop (about 1/2 cup) of warm kabocha purée in the center of each plate and spread slightly with the back of a spoon. Place a seared rock cod fillet on top or slightly offset. Arrange a small nest (about 1/3 cup) of dressed puntarelle to the side of the fish. Scatter 1–2 tablespoons toasted pepitas over the puntarelle and a few on the purée for texture. Drizzle 1 teaspoon finishing olive oil over the fish and add microgreens or chopped parsley for color. Finish with a light squeeze of the remaining lemon half over the fish if desired.

Assemble the plate

Serve immediately while fish and purée are warm so textures contrast with the crisp puntarelle and pepitas.

rock cod fillets (skinless)

black pepper

all-purpose flour (for light dusting)

olive oil

lemon

kabocha squash (peeled, seeded, cut into 1" cubes)

water or low-sodium vegetable stock

puntarelle (or chicory/Belgian endive if unavailable), trimmed and julienned

garlic clove, minced

red wine vinegar

extra-virgin olive oil

anchovy paste (optional)

lemon juice

raw pepitas (pumpkin seeds)

smoked paprika

microgreens or chopped parsley

extra-virgin olive oil (for finishing)

In a large bowl or food processor, combine 1.75 cups flour, 2 tsp granulated sugar and 0.5 tsp salt. Add 0.5 cup cold cubed butter and 0.25 cup cold vegetable shortening. Pulse (or cut with a pastry cutter) until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Make the dough

Stir together 3 tbs ice water and 0.5 tsp vanilla. Sprinkle over the flour mixture 1 tbs at a time, tossing gently, until dough just comes together when pressed (you may not need all water). Gather dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Add liquids & chill

Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle about 1/8" thick. Transfer to a 9- or 10-inch tart pan with removable bottom, trimming excess and crimping edge. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until golden. Allow to cool slightly.

Roll & blind-bake

Peel, core and thinly slice apples to yield about 5 cups. Toss slices with 1 tbs lemon juice to prevent browning.

Prepare apples

In a large skillet over medium heat melt 2 tbs butter. Add apple slices and cook, stirring, 4–5 minutes until just beginning to soften. Add 0.5 cup granulated sugar, 2 tbs brown sugar, 0.5 tsp cinnamon, 0.125 tsp nutmeg, 1 tbs cornstarch, 0.25 tsp salt, and 0.5 tsp vanilla. Stir to coat and cook 2–3 minutes until juices thicken slightly. Remove from heat and let cool 10 minutes.

Cook filling

Arrange apple slices in the pre-baked tart shell in concentric circles, overlapping slightly for an attractive pattern. Pack the apples snugly; spoon any thickened cooking juices over the top.

Assemble tart

Whisk 1 egg with 1 tsp milk and brush the exposed crust edge (and lightly over apples if desired). Bake tart at 375°F (190°C) for 25–30 minutes until apples are tender and crust is deep golden. If using apricot jam, warm 2 tbs apricot jam with 1 tbs water until smooth and brush lightly over the apples immediately after baking for a glossy finish.

Egg wash and glaze

Cool tart on a rack at least 30 minutes before slicing so filling sets.

Cool

In a medium saucepan combine 1 cup whole milk, 1 cup heavy cream, 2 tbs Meyer lemon zest, and 2 tbs fresh rosemary sprigs (lightly bruised). Heat over medium until just below simmer (small bubbles at edge), then remove from heat. Cover and steep 20–30 minutes to infuse lemon and rosemary flavor. Strain to remove rosemary and zest solids, pressing gently to extract flavor; return liquid to saucepan.

Infuse cream

In a bowl, whisk 4 egg yolks with 0.75 cup granulated sugar until pale and slightly thickened. Warm the infused milk mixture again over medium. Slowly temper 1/3 cup of the hot milk into the yolks while whisking, then pour tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low, stirring constantly with a wooden spoon, until mixture coats the back of the spoon and reaches about 170–175°F (77–80°C). Do not boil.

Make custard base

Remove from heat and stir in 2 tbs Meyer lemon juice, 0.25 tsp salt and 0.5 tsp vanilla. Strain the custard into a clean bowl to remove any coagulated bits. Chill the custard thoroughly: place bowl in an ice bath and stir until cool, then cover and refrigerate at least 4 hours or overnight.

Finish custard

Churn the chilled custard in an ice cream maker according to manufacturer instructions until soft-set. Transfer to a container and freeze at least 3 hours to firm up before serving.

Churn & freeze

Slice the apple tart and serve warm or at room temperature with a scoop of Meyer lemon rosemary ice cream. Garnish with a small sprig of fresh rosemary and a thin slice of lemon if desired.

Duck Liver Mousse

Duck Rillette

Mortadella

Rock Cod

Apple Tart

Mushroom Profiteroles