Chef of the Moment: Duck confit for cocktails from 320 Main’s Jamie Carrano

Jamie Carrano is the recently appointed executive chef of 320 Main in Seal Beach, the cocktail bar known for its drink roster from co-owner Jason Schiffer. It’s where Carrano, who has worked at Bouchon Beverly Hills and Aureole in New York, has installed a new menu to go with cocktails: pork belly mac ‘n’ cheese; duck fries with duck confit, poutine-style duck gravy and cheddar; bacon-wrapped pâté with purple mustard, red wine prunes and grilled bread; bone marrow with braised oxtail and pickled red onion; gnocchi with mushrooms and grilled tomato vinaigrette; and the 320 Burger with braised pork, fresh ground beef, mojo sauce and Gruyère. Don’t worry: There is a requisite kale salad.

What’s coming up next on your menu?

Crispy duck breast with preserved bergamot. It’s a play on classic duck a l’orange.

Latest ingredient obsession?

Vinegar. There are so many varieties and flavors available now. Every component of a dish needs to be balanced, and vinegar will help 95% of the time. And lemon juice.

What restaurant do you find yourself going to again and again?

Cortina’s Italian Market [in Anaheim] for a cappicola submarine, a package of Rollino’s [hazelnut snack cake] and a Stewart’s soda.

The one piece of kitchen equipment you can’t live without, other than your knives?

Chinois — strain, strain, strain, then strain again.

What’s your favorite breakfast?

Coffee.

320 Main, 320 Main St., Seal Beach, (562) 799-6246, https://www.320mainsealbeach.com.

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