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Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert | Jean-Georges Vongerichten
Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat
Recipes
from TastedOnline
 Barely Cooked Salmon with Red Wine Braised Baby Leeks, Celeryroot Puree, Snow Morels, Fava Beans, Peas and Black Truffle Butter
By Chef Eric Ripert |
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Boeuf en Gelée with Foie Gras, Root Vegetables, and Horseradish Cream
By Chef Daniel Boulud |
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Chicken Grand-Mère Francine
By Chef Daniel Boulud |
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Crisp Paupiette of Sea Bass in a Barolo Sauce
By Chef Daniel Boulud |
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Duck Leg with Beets
By Chef Michel Richard |
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Guinea Hen Casserole with Morels, Fava Beans, and Fiddlehead Ferns
By Chef Daniel Boulud |
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Lamb Porterhouse
By Chef David Pasternack |
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Marrow and Porcini Crusted Pavé of Filet Mignon with Parsley Mashed Potatoes
By Chef Daniel Boulud |
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Meli - Melo of Giant Prawns and Tempura Vegetables in Spiced Red Wine Nectar
By Chef Michel Gautier |
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Orange Macaroons and its Milk - Chocolate Orange Mousse, served with a Coulis of Preserved Orange With Cognac XO Frapin Château Fontpinot in Iced Hunan Tea
By Chef Thierry Verrat |
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Pastilla of Lamb with Coco Puree and a Pistou
By Chef Christophe Emé |
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Paupiette of Squab & Smoked Foie Gras Served with Morel and Crawfish
By Chef Richard Farnabe |
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Peppered Côte de Boeuf with Pommes Pont Neuf and Watercress
By Chef Daniel Boulud |
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Red Mullet with Baby Shellfish and Saffron With the Cognac EXTRA Frapin, served chilled
By Chef Thierry Verrat |
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Roasted Rack of Lamb, Cardamom Crumbs, Fava Puree
By Chef Jean-Georges Vongerichten |
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Roasted Squab with Foie Gras, Peppered Apricots, Spinach and Turnip Confit
By Chef Daniel Boulud |
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Roasted Turbot with Green String Beans and First Morels
By Chef Patrick Michelon |
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Rosemary Braised Veal Shank
By Chef Daniel Boulud |
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Short Ribs Braised in Red Wine
By Chef Daniel Boulud |
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Snake River Farm's "Callotte de Boeuf Grille" with Yukon Gold Potato Mille Feuille, Forest Mushroom Duxelles, Crispy Bone Marrow and "Sauce Bordelaise"
By Chef Jonathan Benno |
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Stuffed Saddle of Lamb with Chanterelles, Swiss Chard, Pine Nuts, and Tomato Confit
By Chef Daniel Boulud |
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Tartare of Sea Bass, Hand Chopped, with Aromatic Herbs with the Cognac VS Frapin de Luxe, Served Frozen
By Chef Thierry Verrat |
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Tartine of Squab en Salmis
By Chef Daniel Boulud |
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Up Side Down Pig's Trotter Cake in a Fine Crust of Potato
By Chef Patrick Michelon |
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| Duck Leg with Beets |
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Makes 4 servings
Beet Sauce :
2 tablespoons coarsely chopped duck fat with 2 tablespoons water or unsalted butter
4 large duck legs with thighs attached, patted dry and pricked with fork
2 medium (about 12 ounces total) beets, peeled and diced
1 small onion, peeled and diced 2 cloves garlic, peeled and halved
1 cups Cabernet Sauvignon or other dry red wine Salt and freshly ground black pepper to taste
Beet Chips :
Peanut or vegetable oil (about 4 cups) for deep-frying
3 medium (about 18 to 20 ounces total) beets, peeled and thinly sliced
Salt to taste
Fresh thyme sprigs for garnish (optional) |
For the Sauce, preheat the oven to 300. Heat a heavy large nonstick skillet over medium heat. Add the duck fat with water and cook until it is rendered. Add the duck legs skin side down to the skillet. Cook until the fat is rendered out of the duck legs and the skin is crisp and brown. Turn and brown the second side. Remove all fat from the skillet with a bulb baster and reserve for another use. Add the beets, onion and garlic to the skillet. Pour in the wine. Bring to a simmer. Cover the skillet and transfer to the oven. Bake until the legs are tender and their juices run clear when pricked with a fork, about 1 ? to 1 ? hours, turning several times. Remove the duck legs to a tray. Remove the beets, onion and garlic to a food processor or blender with slotted spoon. Place cooking juices in a fat separator or degrease. Wash the skillet.
Process the vegetables until finely chopped, pulsing on/off and stopping to scrape down the sides of the container. Pour the degreased juices through the feed tube and continue processing until the mixture is a smooth puree, for at least 5 minutes. Strain the sauce back into the clean skillet through a fine sieve, pressing on the ingredients. Simmer, if necessary, to reduce and thicken to a sauce like consistency. (There should be about 1 ? cups sauce.) Season with salt and pepper. Return the duck legs to the sauce. (This can be prepared ahead, covered and set aside at cool room temperature.)
For the Chips, line a large baking sheet with several layers of paper towels. Heat oil in a deep fryer, wok or large pot to 325. Fry the beets in small batches, adjusting the heat as necessary so the chips cook slowly and turning until brown on both sides, for about 15 to 20 minutes total. Transfer to the prepared baking sheet in a single layer using tongs or a slotted spoon. The beets will be limp when removed from the fryer, but will crisp immediately. (This can be prepared ahead and set aside to cool at room temperature.)
To serve, preheat the oven to 450, remove the paper towels from the baking sheet and reheat the beet chips for 5 minutes or until warm, or serve at room temperature. Season with salt, if desired. Reheat the legs on both sides, if necessary, by simmering gently in the sauce in the covered skillet. Ladle the sauce into the center of 4 large plates. Place a leg in the center of sauce. Garnish with beet chips and thyme sprigs, if desired. Serve immediately. |
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