8 duck truffled sauc Recipes

  • Crispy Skinned Duck With Truffled Red Currant Port Sauce and Tru
    duck breasts, red wine, chicken broth, beef broth and
    16 More
    duck breasts, red wine, chicken broth, beef broth, fresh thyme sprigs, bay leaves, butter, red currant jam, port wine, cornflour, milk, enough to cover parsnips while cooking, parsnips, peeled and chopped, garlic cloves, crushed, butter, cream, olive oil, wild mushrooms, chopped finely, thyme leaves, vegetable bouillon granules, white truffle oil
    1 hour 5 min, 20 ingredients
  • Roasted Chicken with Truffle Sauce Roasted Chicken with Truffle Sauce
    duck fat or olive oil and
    11 More
    duck fat or olive oil, cremini mushrooms, stems removed and diced, kosher salt and freshly ground black pepper, chopped fresh thyme, chopped fresh rosemary leaves, foie gras , optional, truffle oil, free range chicken, halved, wing tips removed , breasts and legs boned, skin intact, heavy cream, salt and pepper, suggestions : french green beans, carrots, and ratatouille, special equipment : 2 (3-inch) ring molds
    1 hour , 12 ingredients
  • Pan Roasted Duck Breast W/ Truffled Polenta and Lingonberry Sauc Pan Roasted Duck Breast W/ Truffled Polenta and Lingonberry Sauc
    dry red wine, low sodium chicken broth and
    16 More
    dry red wine, low sodium chicken broth, beef broth (low salt), fresh thyme sprigs, bay leaf, butter, room temperature, all purpose flour, lingonberry preserves, olive oil, garlic cloves, minced, cremini mushrooms, fresh, sliced (about 2 cups), shiitake mushrooms, fresh, stemmed, caps sliced (about 2 cups), low sodium chicken broth, polenta (coarse cornmeal), white truffle oil, boneless duck breast halves, with skin (about 6), olive oil (as needed)
    1 hour 10 min, 18 ingredients
  • Pan-Roasted Duck Breast with Truffled Polenta and Lingonberry Sauce Pan-Roasted Duck Breast with Truffled Polenta and Lingonberry Sauce
    dry red wine, low-salt chicken broth, low-salt beef broth and
    15 More
    dry red wine, low-salt chicken broth, low-salt beef broth, fresh thyme sprigs, bay leaf, butter, room temperature, all purpose flour, lingonberry preserves, nonstick vegetable oil spray, olive oil, garlic cloves, minced, fresh crimini (often labeled baby bella) mushrooms, sliced (about 2 cups), fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups), low-salt chicken broth, polenta (coarse cornmeal), white truffle oil, boneless duck breast halves with skin (about 2 1/4 lb), olive oil
    18 ingredients
  • Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce (Emeril Lagasse) Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce (Emeril Lagasse)
    fresh spinach, washed and stems removed, butter and
    14 More
    fresh spinach, washed and stems removed, butter, chanterelle or morel mushrooms, thinly sliced, minced shallots, white wine or vermouth, lump crabmeat , carefully picked over and cartilage removed, minced parsley, salt, white pepper, boned veal loin, trimmed , butterflied and pounded to 1/2-inch thickness, butter, fresh truffle , approximately 1 1/2 inches in diameter, washed, peeled, very thinly sliced, duck or goose foie gras, cut into small cubes, salt and white pepper, madeira or porto wine, demi-glace
    1 hour 35 min, 16 ingredients
  • Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon
    canola oil, to cook, onions, roughly chopped, ginger and
    23 More
    canola oil, to cook, onions, roughly chopped, ginger, cinnamon stick, star anise, toasted whole szechwan peppercorns, toasted whole fennel seeds, salt and pepper, chicken stock, dark soy sauce, daikon, peeled and cut into 8 (1-inch) disks, thick slices goose or duck foie gras, scored, fleur de sel and coarse cracked black pepper, daikon sprouts, edamame dumplings , recipe follows, tomato , concasse (with the skin on), edamames, for garnish, edamames (may substitute english peas), reserve 1/4 cup, for garnish, tightly packed spinach leaves, cold, chopped butter, truffle oil, chopped chives, salt and black pepper, wonton skins, egg wash (1 egg lightly beaten with 1/4 cup cold water)
    1 hour 20 min, 26 ingredients




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