| Breast Of Duck w/Peach Sauce |
4 breast of duck ( maigret de canard), 20gr sunflower oil, salt & pepper, 1 cup beefstock brown, 4 half peaches poached in redwine, 20gr butter.
Fry breas on high heat on each side, season with salt & pepper and lower heat let simmer until golden brown, ( a point inside should stay rosen color) place breats aside keep warm, drain oil out of pan, add stock to pan and stir with remains, heat up, add peach sirup (liquid only) stir in cold butter.serve sauce around breast, not on top.
Note: Cut breast in diagonal slices for serving. Serve remaining sauce separatley.Decorate dish with peach halfs.
| Chickenlegs w/Basil Sauce |
8 chickenlegs, salt & pepper, 20gr cleared butter, 1 cup dry white wine, 3 cups chickenstock, 50gr ice cold butter, 4 - 6 fresh basil leafs.
salt & pepper chicken, fry in cleared butter for about 10 min. or until golden brown. set chicken aside, cover with foil and keep warm. add wine to pan and reduce, while stiring, to half. sieve liquid to sauce pan where chickenstock was reduced to half. Stir in cold butter flakes,add minced basil.serve sauce over chicken.
Note: Serve with wild rice or pasta.
| Tender Braised Beef |
1 green onion, trimmed and cut into 2-inch pieces
1/4 cup sherry
3 garlic clove, crushed
1 teaspoon grated peeled gingerroot
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 tablespoons peanut oil
2 1/2 pounds chuck steak, cubed
3 cups chicken broth
1. Whisk together green onion with sherry, garlic, ginger, sugar, salt and pepper in small bowl; set aside.
2. Heat peanut oil in heavy skillet over medium-high heat; brown steak quickly on all sides. Add the sherry mixture and cook, stirring, for about 3 minutes. Add chicken broth and simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
Makes 6 servings.
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