Intensity: HIGH | Season: Asparagus, radishes, spring herbs.

Main

Duck leg confit-style braise Mon → feeds days

Sides

Daikon namul · Pickled turnip (kabu-style) · Spring herb salad

Bread

Sourdough batard (scoring) · High-hydration focaccia (85%+) · Pain de mie

Porridge

Peanut + banana + malt variation.

Breakfast

Porridge · Pain de mie + duck rillettes · Profiteroles (leftover choux)

Dessert

Choux profiteroles [CAFÉ] Fri (crème pât fill, chocolate sauce)

Universal Components

Dulce de leche [CAFÉ] — Transformation, not ratio. Milk + sugar, very slow Maillard. Or: condensed milk in bain-marie 3h. ↑time = darker, more bitter edge. Shorter = lighter, sweeter. Uses: spread, bonbon fill, tart fill, macaron fill, drizzle.

Dark chocolate sauce — Thin ganache (1:2 chocolate:cream). Pourable.

Duck rillettes [CAFÉ] — Ratio roughly 4:1 meat:fat. ↑fat = smoother, spreadable. ↓fat = coarser, meatier.

Ratios Introduced

• Choux (baker's %): 100:150:80:200–250:1.5 flour:water:butter:egg:salt. ↑egg = lighter, more hollow. ↓egg = denser.