Tim Ma prepares a duck confit salad at his restaurant, Kyirisan, in Washington, D.C. Ma says being mindful about reducing food waste is an integral part of his philosophy in the kitchen — not just for environmental reasons but also for profitability.
Becky Harlan/NPR
"In Ma's kitchen at his popular Washington, D.C., restaurant, Kyirisan, sea bass filets are served to diners, the bones becoming the basis for stocks while the heads might be deep fried and served as an off-menu item. Carrot tops aren't tossed out — they're blended with sautéed garlic, oil, water, basil, parsley, pistachios and scallions to make a creamy pesto. Carrot peels are recycled, too — fried into thin strips that become a crunchy garnish. Tough kale stalks might be braised, then fried for more texture and tossed into a salad with pickled shallots, radishes and duck confit."
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