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Discussion in 'Cooking Forum' started by Luigi Daniele, May 2, 2008.
I have a feeling it won't last long enough for pics
It tends to get consumed pretty quick!
Ready to roll!
Ready for the oven!
Ready to eat!!
Oh my gosh, that looks awesome!
So Curt..........................what time is dinner
Looks great but all I see is Meats portion..where's the rest?
Oh come on now................I'll share
Had a few dux kebobs left over Sun so i cut them into leetle pieces-bacon,jalepenos, and all-then mixed it up with some Picante Sc.,chopped onions and peppers (sweet0 and heated it- rolled mix in Tortillas,covered it with Mexican Sc.((my name for it) and put it in a 300F oven for 15 min then added some shredded Cheddar and heated till cheese was melted- served it with more Mex. Sc. and sour cream-- Not bad for leftovers.
Sounds pretty tasty! Dinner time is anytime at my house!!
Few years ago I approached a culinary school here in Dallas about putting together a special class for several of us duck hunters. We provided the duck/goose breasts. That was one heck of a fun night. They walked us through the recipe with each of us preparing one for cooking. They then wrapped them up for us to take home and then served us some that they had already prepared along with sides, desert and wine.
Here ya go:
Wild Duck with Cognac fois gras, Truffels & Duck demi glace
4 Duck breasts butterflied/hammered
4 cabbage leaves, green and blanched
4T Duck fois gras mousse with Cognac (can be found in deli section of Central Market or check with you top end grocery store)
1 small Truffel
1 pk Duck demi glas (we didn't use this on ours)
Lay out duck breast, place cabbage leaf on breast
Spread 1T fois gras on cabbage
Shave small amount of truffel on fois gras and drizzel with truffle oil
Roll and tie
Brush with oil
Salt and Pepper
Sear on High heat
Place in 300degree oven for 5 minutes
Serve with demi glace
As I recall we also reconstituted some dried cherries with Cognac and added that inside as well.
The sides were:
Rum Sweet Potatoes
and for Desert:
Creme Brulee with Jack Daniels Cream Sauce (a designated driver is advised)