Duck Consommé with Sous Vide Potato & Laser-Cut Nori

Having access to a laser cutter has made me think differently about food.  Although I’ve lasered more edibles than I care to mention, one of the most successful substances for laser cutting is nori – the seaweed paper used in sushi making.  Although nori cuts well, it is extremely delicate and brittle.  Inspired by that delicateness, I decided to use the nori as a garnish for duck consommé, a crystal-clear soup made from duck stock.  The potato creates a dramatic color contrast and allows the Japanese maze design cut out of nori to sit just above the level of the liquid.

Makes: 8 zen bowls
Total kitchen time: about 6 hours, depending…

Shopping list:

• 8 cups duck consommé, prepared
• 4 russet potatoes, fat and round
• 1 tbsp. rendered duck fat
• 8 laser-cut nori designs of a Japanese maze

Special equipment: laser cutter, 2” biscuit cutter, vacuum sealing machine, sous vide heating immersion circulator

1. Slice the potatoes into 1” thick discs.  Using the discs that are at least 2” in diameter, cut out 8 rounds with the 2” biscuit cutter. 
2. Place the potato circles in a vacuum bag and add rendered duck fat.  Vacuum seal.
3. Cook potatoes in an 85C water bath for 1 hour. 
4. To serve, place a potato slice in the bottom of a large bowl.  Blot the top of the potato with a paper towel to dry the surface.  Add 1bout 1 cup of consommé to the bowl.  Top with a piece of nori.

If you don’t have access to a laser cutter (a travesty!) you can try cutting shapes using a very sharp hobby knife.