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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A rather simple-complex string of appetizers. One may serve them individually as I suggest or a large platter may be made. Any how this should well feed four (or eight) Ingredients:
--- i - duck legs with mushrooms, sherry and sage |
8 duck legs |
1 1/2 lb. of a variety of wild mushrooms |
5 shallots |
2 cup of demi glaze |
4 large cloves of garlic (finely minced) |
1 cup of sweet sherry |
5 tbls. of butter |
fresh sage leaves |
salt, black pepper |
--- ii – chili duck in fresh olive sauce |
4 duck breasts |
1/2 cup of olive oil |
2 tsp. of chili powder |
1 tsp. of cumin |
1/4 tsp. of cinnamon |
1 tsp. of coriander |
the juice of 2 limes |
4 garlic cloves |
salt, cayenne pepper |
---sauce |
1 cup of green olives |
half a bunch of cilantro |
half a cup of scallion greens |
half a cup of more very good olive oil |
the juice of 2 large lemons |
white pepper |
---iii – foie gras especiale |
1 1/4 lbs. of excellent goose foie gras |
1 cup of fresh raspberries |
3/4 cup of toasted pistachios |
4 large shallots (finely chopped) |
1 cup of demi glace |
2 oz. of framboise liqueur |
3 cloves of garlic (minced finely) |
fresh parsley (chopped small) |
salt and white pepper |
8 small pieces of grilled toast |
softened butter |
Directions:
1. FOR # I -: Saute the duck legs in the half the butter until they are well seared and cooked about halfway through. Remove them.
2. Have the shallots ready, chopped fine and ambitious. Add them to the pan and cook until they begin to caramelise lightly. At such time add the garlic, cooking a minute longer before putting in the mushrooms and the rest of the butter.
3. Keep the sauté pace for about 2-3 minutes. Pour in the sherry, wait for the cloud of vapour go dissipate, and then add the demi glaze. Put in the sage leaves and arrange the duck legs over it all. Season with salt and pepper into a medium fired oven to finish cooking.
4. FOR # II (DUCK) - Mix all the dry spices together with the oil and lime juice. Set the duck breasts to marinate for 3-4 hours. Sear the duck breasts well on both sides, this should be sufficient enough to cook them since you can eat duck med-rare to med.
5. SAUCE: Rinse and drain the olives well. Finely chop the cilantro and the scallions. Combine them to the oil and lemon juice. Season with the pepper, that simple.
6. FOR THE GOOSE: Cut the liver into 4 suitable shapes and sizes Heat a sauté pan until quite hot and sear the foie gras on both sides.
7. This being done, remove it and put in the shallots and cook in a little butter until lightly browned, pop in the garlic and cook about 30 seconds longer. Dash in the framboise and when it has cooked out, put in the demi glaze, raspberries and the pistachios. Cook only so far that the sauce is well heated.
8. TO SERVE: On a large rectangular platter, lay two of the toast points at odds right dead centre, then set a piece of the fois gras atop them and cover with the sauce. Sprinkle the parsley on top.
9. Cut the duck breast into a fan, lengthwise and spread it out over some of the olive sauce on one edge of the platter from the foie gras. A little more of the sauce spooned over that.
10. On the other side, make a nice sweet bed from the mushrooms and cross two of the duck legs in the centre of that.
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