Jesus Aguilar, Banquet and Event Chef for Wee Burn Country Club in Darrien, Conn., and 2024 40 Under 40 alum, says inspiration for his pan-seared duck breast dates back to his days as an intern.
“I had the privilege of assisting my chef with a Chef of the Year competition dish,” he says. “It was an unforgettable experience, as we spent countless hours after shifts practicing and perfecting every detail before presenting it at the competition. Those moments remain etched in my memory, reminding me of the camaraderie, dedication, and shared passion for food that brought us together.”
With parsnip purée, duck fat Parisienne potatoes, wilted Swiss chard, roasted maitake mushrooms, and blackberry red wine sauce, Aguilar says each flavor stands out, allowing every component to shine individually, yet harmonize beautifully when combined, striking a perfect balance of savory, salty, and sweet.
“Every element is intentionally designed to complement the others,” he says, “resulting in a dish where each bite feels synchronized and complete.”
“The presentation and taste of this dish are best described as refined,” Aguilar adds. “It embodies elegance and restraint, with just the right amount on the plate to captivate the eye and satisfy the palate. Each flavor stands out, allowing every component to shine individually, yet they harmonize beautifully when combined, striking a perfect balance of savory, salty, and sweet.
This dish highlights a variety of skills—not only technical aspects of its preparation, but also the artistry of composing and crafting a dish with creativity, Aguilar notes. Seasonality, special occasions, availability of ingredients, or sheer inspiration all play a role in shaping a dish, but knowing how to select components and visualize a stunning presentation is one of the most valuable skills in creating culinary elegance.
“This dish is especially meaningful to me because it represents a moment of personal creativity,” Aguilar says. “As a chef, I often dedicate my time and energy to creating for others, and I sometimes forget to create for myself. This dish gave me the chance to step back from my routine and craft something purely for me, making it a truly special and rewarding experience.”
