7 roast with and armagnac Recipes

  • Roast Goose with Armagnac Blueberry Reduction (Emeril Lagasse)
    farm-raised goose, kosher salt and
    12 More
    farm-raised goose, kosher salt, freshly ground black pepper, chopped onions, coarsely chopped carrots, coarsely chopped celery, bay leaves, thyme sprigs, plus 2 tsp chopped leaves, garlic cloves, smashed, water, divided, sliced shallots, plus 2 tbsp minced, dark chicken stock , chicken stock, or water, armagnac, dried blueberries
    2 hour 36 min, 14 ingredients
  • Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic
    whole chickens, cut into quarters and
    10 More
    whole chickens, cut into quarters, chopped fresh thyme leave, garlic cloves, peeled and crushed, shallot, peeled and diced, quatre-epices or 1/2 tsp rabelais seasoning, ground mace, black peppercorns, dry white wine, salt, armagnac, extra duck fat or goose fat, melted
    3 hour , 11 ingredients
  • Chestnut-Caramel Ice Cream
    canned sweetened chestnut spread, whole milk, divided and
    6 More
    canned sweetened chestnut spread, whole milk, divided, salt, sugar, water, whipping cream, armagnac, peeled roasted chestnuts **, or jarred chestnuts, chopped
    8 ingredients
  • Braised Pork Loin with Prunes
    olive oil and
    18 More
    olive oil, onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise, head of garlic, cloves separated and peeled, salt, black pepper, pitted prunes (14 oz), armagnac, boneless center-cut pork loin roast (3 to 4 inches in diameter), tied, fresh parsley stems, fresh thyme sprigs, fresh sage sprig, california bay leaf or 2 turkish, black peppercorns, dijon mustard, light brown sugar, dry white wine, reduced-sodium chicken broth (8 fl oz), red-wine vinegar
    112 hour , 19 ingredients
  • Roast Capon with Mushroom-Armagnac Sauce Roast Capon with Mushroom-Armagnac Sauce
    capon, salt and freshly ground black pepper and
    10 More
    capon, salt and freshly ground black pepper, herbes de provence, unsalted butter, white mushrooms, sliced 1/8 inch thick, shitake mushrooms , stems discarded and caps sliced 1/8 inch thick, dry vermouth or white wine, chicken stock or low-sodium broth, heavy cream, armagnac or cognac, potato starch dissolved in 2 tbsp of water, chopped tarragon
    3 hour 30 min, 12 ingredients




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