By Flavor & The Menu
May 6, 2021

Jordan Slocum

Served with farro fried rice, the tea-smoked duck at Sur Lie takes global fried rice in an unexpected direction. “This dish is so successful because of its accessibility,” says Jordan Slocum, Executive Chef of this modern American restaurant. “When you eat the duck, you feel like you have had something similar, yet you also feel like you have never had anything like it.”

He builds it strategically, with each component playing off another. Slocum brines the duck in aromatics, tea and licorice root, then sous vides it, before searing it to order. The farro fried rice is rich with flavor, infused with the same aromatics that are in the brine. He then blisters spring onions and pan fries the farro before plating, topping it with aïoli and a blueberry hoisin.

“The placement of these components is integral, as they create bites of fatty, eggy properties, along with sweet and savory pops. Finished with crunchy fried shallots and a nest of micro cilantro, this dish just hits our nostalgic hearts.”