 I am back for redemption.
This is our last shot to
show Jeff that one of us
has what it takes to
be a Food Network star.
But there's one dish that
is standing in the way
of me achieving that or not.
My mash-up is going
to be a grilled skirt
steak salad with pomegranate
and pickled beet pico.
ANNOUNCER: Finalists eliminated
from "Food Network Star"
compete to see who will
get the second chance
of a lifetime, a
shot of becoming
the next Food Network star.
This is the finale
of "Star Salvation."
So David and Cory
are joined today
by Amy, who was eliminated
for having low energy.
These three are
competing right now
to create the ultimate
mash-up that combines the best
and worst dish each
of them has made
during "Food Network Star."
When they're done
with that, they'll
have two minutes to demo
the dish over Facebook
Live on Food Network's page.
 Whew!
Eight minutes,
let's do it y'all.
So today I'm taking
the pan-roasted duck
in red-eye gravy
from my best dish
and combining that with the
Brussels sprouts, mushrooms,
and pomegranate
from my worst dish
to make a dish
that's going to send
me back to Food Network Star."
I'm going to take this
crispy skinned duck breast,
and slice it lengthwise to
create a nice duck steak.
With these caramelized
Brussels sprouts,
I'm going to fold them
together with these duck
fat-roasted shiitake mushrooms.
And I'm going to finish
it with my red-eye gravy.
Quacking delicious, brother.
 I'm doing a blackened
scallop with a chipotle crema.
And I'm going to
make a delicious
saute of a duck confit with
some jalapeno peppers, onions,
and saute that.
I hit it with some veal jus.
It's a serve and sky.
The duck-- sky.
Get it?
My best was actually
a seafood saute.
 OK.
 So the seafood,
I'm doing scallops.
The worst was a
duck confit ragu.
So I'm bringing that back
today, redeeming that.
 I am combining my first dish,
which was like a steak taco,
and it had like a
pomegranate pico on it.
And I'm combining that
with heirloom tomato salad
that the judges couldn't eat.
So I have the same
marinade on my skirt steak,
the crumbly feta, the pickled
beets from my other salad,
as well as the
heirloom tomatoes.
OK, where are am I at, knife?
I'm going to take my
pickling liquid that's
going to have that
sweetness and vibrant
red color from the beets.
I'm going to reduce
it and multi-purpose
use it for my salad dressing.
I'm using hazelnut oil to act
like the oil in like, an oil
and vinegar kind of dressing.
JEFF MAURO: Five,
four, three, two, one!
Blast off, you're done!
 Rock and roll.
 Time for you to
present your final
dish in a two-minute
Facebook Live
video for Food Network's page.
And one last thing--
 Make sure you use everything
you've learned up until now.
And don't forget about
the questions on-screen.
Keep it simple.
One fun aspect of the dish.
Get it done.
 Good luck, my friend.
 Thank you very much.
 Your time starts now.
 Today, I'm going to
show you how to make
the perfect seared scallop.
A little bit of achiote for
a little bit of nuttiness,
sweetness, and color.
So I literally feel like I'm
a circus act right now, where
I'm juggling so many things.
Achiote is a West Indian
spice used in a lot of-- yes,
I am single.
All right.
So while that's going, I'm going
to take a bite of this right
here.
So good.
 Time's up.
 All right.
 You're a little
all over the place.
I wish you would have
paced it a little more,
because the
information was good,
but it had a frantic
energy to it.
 Gotcha.
 You cooked these very nicely.
You got a great sear.
You brought the spice,
you brought the heat.
But if I didn't order
this or know you,
I would be like, why would you
put duck on this beautiful dish
of scallops?
It almost doesn't belong.
 OK.
 But the spice does connect it.
 Thank you.
 There are few things that I
love more than a fresh summer
salad that's layered
with vibrant colors
and beautiful textures.
Hey, guys, Peyonce, BerryGood.
I'm pacing myself.
I'm interacting with people.
When you're cutting
anything like skirt steak,
cut it against the grain.
 Time's up.
 Time's up.
 Great presentation,
really smooth.
I wish you would have
tasted five seconds earlier.
 I know.
JEFF MAURO: Your steak
is perfectly cooked.
 Thank you.
JEFF MAURO: The one thing
that is off-putting to me
is that hazelnut oil.
It completely overpowered it.
All right, Cory, you ready?
 I'm learning to enjoy these
live steamed presentations.
 Time begins now.
 I'm Cory Bahr, a chef
from north Louisiana.
And today I'm bringing a dish
that I am super in love with.
It's pan roasted duck
with red-eye gravy.
Red-eye gravy is
coffee, cane syrup,
butter, and a hit of tasso.
So happy about this dish.
JEFF MAURO: Time's up.
Great presentation.
You have all this energy, you're
throwing it all out there.
You dial it down a couple of
notches, you'll be unbeatable.
Way to really take what you've
learned through this journey
and apply it.
This red-eye
gravy's really good.
 Thank you.
JEFF MAURO: And your
duck and your skin
was perfectly rendered.
 Thank you, Jeff.
 Finalists.
 Hey, Jeff.
 Jeff.
 You all did well
for a good reason.
Because you're the final three.
 Whoop!
Whoop!
 But I can only send one
back to Bobby and Jada.
David, you were engaging, but
you were a little scattered.
I didn't feel like the duck
belonged on the same plate
as the scallops.
I'm afraid you're not
going to be continuing on.
 Thank you very much.
JEFF MAURO: I'm sorry, man.
 I appreciate it.
[groans]
JEFF MAURO: Amy.
- Yes.
JEFF MAURO: In
your presentation,
you brought great energy.
Skirt steak, perfectly cooked.
You know, you didn't give in
to the temptation to rush.
Tips were smart and usable.
But the one thing that was
off-putting in that dish
was that hazelnut oil.
Cory, you had a ton of
energy, but maybe veering
on too intense at times.
A lot of great
takeaway in your demo.
The duck, cooked exactly medium.
And that red-eye gravy
provided some great bold flavor
throughout.
Great job interacting
with the live audience.
The winner of "Star
Salvation" is--
ANNOUNCER: The winner
of "Star Salvation"
will be revealed on next week's
episode of "Food Network Star."
