Dinners up!

Pan Roasted Duck Breast with Green Peppercorn Sauce


Duck breasts, whole 5 each

Vegetable oil 1 ounce

Shallots, minced 3 each

Garlic cloves, minced 3 each

Thyme leaves, fresh 1 teaspoon

Brandy ½ cupBeef stock or Demi-glace 3 cups

Heavy cream 2 cups

Green peppercorns, in brine 1 can

Kosher salt As needed / Black pepper, freshly ground As needed

Broccoli Polonaise

Broccoli, washed, trimmed, stems peeled 3 pounds

Garniture Polonaise

Butter 5 ounces

Bread crumbs 5 ounces

Eggs, hard-boiled, peeled, grated 5 each

Parsley, fresh, washed, chopped 2 ounces

Salt To taste / To taste White pepper, ground To taste / To taste Chicken Stock 2 cups

Rice with Mushrooms

Butter 1 ounce

Shallots, peeled, diced brunoise 4 ounces

Crimini Mushrooms, cleaned, sliced 10 ounces

Rice, long-grain 16 ounces

White chicken stock, seasoned, heated to a boil 1 quart image1-2Garnish as wanted


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s