JOSE GARCES
El Vez & Alma de Cuba | Philadelphia, PA

Jose Garces does double duty as executive chef of two of Philly's hottest restaurants - Alma de Cuba and El Vez. He elevates the classic dishes of Cuba and Mexico to gourmet status using high quality ingredients, labor-intensive techniques, and a contemporary aesthetic. A protégé of Douglas Rodriguez, “the godfather of Nuevo Latino cuisine,” Garces reaches deep into food's romantic roots to create dishes that have bold flavors and a festive contemporary flair.

Duck Confit Flautas with Poblano Avocado Sauce
Chef Jose Garces of El Vez & Alma de Cuba – Philadelphia, PA
Adapted by StarChefs

Yield: 8 Servings

Ingredients:

Duck confit flautas:
• 5 pounds duck legs
• 1 cup salt
• ¼ cup red peppers, chopped
• ¼ cup crushed red chiles
• 4 sprigs thyme
• 3 bay leaves
• 1 Tablespoon black peppercorns
• 2 pieces Mexican dried cinnamon
• 1 Tablespoon cumin seed
• 8 cloves, whole
• ¼ cup coriander
• 2 quarts duck fat
• 1 cup lard
• 4 chipotle peppers packed in adobo, chopped
• Zest of 5 oranges
• 16 corn tortillas

Poblano avocado sauce:
• 1 large Spanish onion, chopped
• 3 cloves garlic, chopped
• 3 poblano peppers, roasted, seeded and chopped
• 1 Tablespoon extra virgin olive oil
• 1 quart chicken stock
• ½ bunch cilantro, roughly chopped
• 1 avocado, cubed
• 1 Tablespoon salt
• 1 quart canola oil

Garnish:
• ½ head iceberg lettuce, shredded
• 3 red radishes, finely sliced
• 1 ½ pounds queso fresco, grated

Method:

For poblano avocado sauce:
In a large sauté pan, sweat onions, garlic and poblano pepper in extra virgin olive oil for about 10 minutes. Add chicken stock and simmer for about 5 minutes. Cool liquid in ice bath and fold in cilantro, avocado and salt.

For duck confit flautas:
Preheat oven to 250°F. Pack duck legs in a large roasting pan. Add peppers, crushed red chiles, thyme, bay leaves, peppercorns, cinnamon, cumin seeds, cloves and coriander. Add duck fat to pan and roast for 3 hours. Remove meat and allow to cool in duck fat. Once cooled, shred the meat off the bone. Heat lard in a large sauté pan, and add chipotle peppers and duck. Finish with orange zest. Cut corn tortillas to a 3-inch diameter, place duck filling in center, roll and seal with a toothpick. Refrigerate and reserve for 2 hours until service.

To Serve:
In a large saucepan, heat canola oil to 350°F. Fry flautas until crispy, approximately 3-4 minutes and drain on paper towels. Ladle 2 ounces of poblano avocado sauce onto plate. Place 2-3 flautas in center of plate and garnish with shredded lettuce, sliced radishes and grated queso fresco.

Interview Cont'd

PL: What are your favorite food haunts in Philly?

JG: Mark Vetri’s restaurant. I like Morimoto…it’s probably the best in the city for Japanese.

PL: What is your favorite spice? Why?

JG: Coriander. It has a lot of nuttiness, spice, and an earthy tone. It compliments most of my food. I love using cumin too.

PL: What is your favorite question to ask during an interview for a potential new line cook?

JG: I like to ask them what the five mother sauces are? Half of the time they get the answer right.

PL: What advice/tip do you have for culinary students just getting started?

JG: I would say try to cook as many different cuisines as possible and learn about many as possible. Strive to find a cuisine that makes you happiest and then specialize in that cuisine.

PL: Where do you see yourself in 5 years? In 10 years?

JG: I’m pretty modest, but I see big things for myself. I have a good foundation. I’d like to eventually open a new restaurant, write a book... build an empire