This is one of the dishes featured in our dinner course.
“Capicua” comes from the Catalan phrase cap i cua, meaning “head and tail,” and refers to a dish that uses the entire animal from end to end.
There are very few recipes available for this preparation, so it may not be a common style. I first learned about it from Chef Carme Ruscalleda of “SANT PAU,” whose cuisine inspired me to begin working with Spanish food, so it may well be her original creation rather than a fixed traditional form.
This appetizer is my own interpretation of capicua, prepared using an entire Müller duck.
The breast is roasted, the leg is confit, the liver is made into a paste and spread over an ultra-thin coca (a Catalan flatbread), and the trim is turned into a pâté and combined with duck aspic and porcini duxelles. It is served with micro herbs and beetroot tuiles, with beetroot sauce and duck-fat crumble scattered around the plate.
Each time I prepare this dish, I find myself thinking it could easily be a main course—there is more than enough duck for you to fully enjoy in this one plate.
On a different note, we recently received an inquiry regarding a Christmas dinner. We will not be offering a special Christmas menu this year, as we would like to focus on our regular dinner service, which only began in August. We plan to consider it for next year.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
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