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Serves Six
Cranberry Orange Glaze
2 Medium Shallots (chopped rough)
3 Large stems of Thyme
1 Cups red Burgundy Wine
1 Cups dry white wine
Place in a large saucepan all ingredients and reduce au sec, then Add in the
following:
23 Ounces Cranberry juice
16 Ounces Orange juice
6 Ounces Pineapple juice
½ Cup Sugar granulated sugar
½ Cup Raspberry Pure
Reduce until a nappJ constancy.
Citron Risotto
Chop fine the following:
1 Medium onion
6 Basil medium leaves
2 Tbs. Extra Virgin Olive Oil
1# Aborio Rice
8 Cups Chicken stock
2 lemons (zest and juice
In a sauce pot sauté' the onions until transparent, and basil, rice and
chicken stock. Bring to a boil. Add zest of lemon and juice, then remove
from heat, cover and let stand until desired thickness. Season to taste.
Tuscan Spinach
1 Pound cleaned spinach
6 Tbs. Shaved garlic
6 Tbs. Pimento (chopped)
8 Tbs. Olive Oil
Lemon-pepper Sugar
In a sauté pan heat olive oil. Add garlic and pimentos. Season to taste with
lemon-pepper and sugar.
Method:
To cook Cajun Seared Duck Breast
1. Score the duck fat in a crisscross pattern.
2. Heat a large sauté pan, place six (6) duck breasts skin side down.
3. Render duck breast in own fat approximately 1 to 2 minutes.
4. Finish in 450º oven till internal temperature is 160.
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