Mains

Monkfish with Pancetta – Potato, Baby Leeks, Parmesan Cream

Ingredients: Monkfish – 180 grams Pancetta or Parma Ham - 15 grams Fresh Sage - 3 grams Peeled Finely Diced Potato - 50 grams Finely Diced Shallots - 10 grams Chicken Stock – 25 grams Butter - 50 grams Cream - 25 grams Grated Parmesan - 15 grams Baby Leeks [...]

Fettuccine with Parmesan & Cepe Mushroom

Ingredients: Fettuccine Pasta – 200 grams Cepe Mushrooms – 30 grams Heavy Cooking Cream – 50 ml Demi-Glace Sauce – 20 ml Glove Garlic – 1 Chopped Shallot – 1 Pinch Fresh Thyme – 1 Olive Oil – 10 ml Shaved Parmesan – 10 grams Salt Pepper   Method: In [...]

Butternut Risotto – Black Trumpet Mushroom, Pancetta, Mascarpone

Ingredients: Butternut Puree Small Butternuts, Peeled and Diced - 2 Cloves Garlic, Crushed - 2 Olive Oil – 4 tbsp Thyme - 3 Sprigs   For The Risotto Butter – 250 grams Shallots, Finely Diced - 2 Crushed Garlic Clove - 2 Thyme – 1 tbsp Arborio Rice – 250 [...]

Halibut with Beluga Caviar & Beurr Blanc

Halibut with Beluga Caviar Ingredients: Fresh Halibut - Skin And Bones Removed - 180 grams Salted Butter - 25 grams Thyme - 5 grams Shallot - 5 grams Dry White Wine - 10 grams Lemon Juice - 5 grams Beluga Caviar - 10 grams Beurr Blanc - 25 grams   [...]

Duck Confit

A simple mallard duck confit recipe. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the fat that the duck is submerged and cooked [...]

Simple Roasted Mallard Duckling with Green Peppercorns

Ingredients: Whole Long Island Duck – 5 ½ pounds Salt Water – 6 cups Light soy sauce, Divided – 1 cup 1/3 Cup Honey, Plus 1/4 Cup – 1/3 cup Green peppercorns in brine - 1 can Champagne vinegar – ¼ cup Dry Marsala wine – 2 tbsp   Method: [...]

Duck Breast with Fig Marmalade

Ingredients: Garlic clove, finely chopped – 3 Large Grated peeled fresh ginger – 1 tbsp Five-spice powder – 2 tbsp Salt – 1 tbsp Freshly ground pepper – ½  tbsp Single duck breasts – 4 Extra-virgin olive oil – 1 tbsp Dry red wine – ¼ cup Balsamic vinegar – [...]

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