Morel Cream with Poached Duck Egg & Shaved Asparagus EntréeFowl This recipe was created by Executive Chef & Owner Nancy Alip of Jen’s Restaurant in Anchorage, AK – Serves 4 – Morel Cream: 1 oz. dried morel mushrooms 2 cups mushroom stock 1 ½ cups heavy cream ¼ cup dry sherry 1 Tbs. fresh thyme, chopped 1 bay leaf 1 Tbs. garlic, chopped ½ cup celery, chopped 1 cup yellow onion, chopped ½ cup leeks– (white & light green part only), chopped For the Asparagus: ½ lb. fresh asparagus 2 Tbs. fresh squeezed orange juice 1 Tbs. extra virgin olive oil 1 tsp. fresh thyme, chopped For Presentation: 4 duck eggs 1 baguette, sliced & toasted Note: Fresh morels may be substituted for dried. If using fresh, increase amount to 4 oz. Rinse morels to remove any dirt/sand. If using dried morels, rehydrate in hot water for 5 minutes. Drain and chop. In large heavy bottom suave pot, sweat celery, onions and leeks until translucent. Add morels, garlic, thyme, sherry, mushroom stock, heavy cream and bay leaf. Bring to a boil then reduce heat to medium and simmer uncovered for 20-25 minutes or until reduced by about 1/3. Remove bay leaf and transfer to blender. Puree until smooth and add salt and pepper to taste. Keep warm until ready to serve. This can be made in advance and gently reheated to serve. Blanch asparagus in salted water for 1-2 minutes until tender but still crisp. Thinly slice and dress lightly with orange juice, olive oil and herbs. In a small saucepan boil water for poaching duck eggs. Reduce to simmer, carefully pour eggs into water and cook for 4 minutes, Remove eggs with slotted spoon. Ladle 3-4 oz. of morel cream into warmed serving bowls, place asparagus in center, and top with poached duck egg and serve with a slice of toasted baguette. Enjoy with a glass of the 2015 Estate Cabernet Sauvignon.