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Seared Duck Breast, and Duck Fat Potatoes Fondant with a Balsamic, Pinot Noir, and Plum Reduction

Seared Duck Breast and Duck Fat Cooked Potatoes Fondant with a Balsamic, Pinot Noir, and Plum Reduction. By Araceli Barrera Reduction Ingredients: 1 Tbs Olive Oil 3 ripe Plums cut into pieces 1 Shallot, minced 1 Clove of Garlic, minced Fresh Thyme 1/3 c Brown Sugar 1 Tbs Balsamic Vinegar of Modena 1 c Pinot Noir 1 c Chicken Stock  1 Tbs Duck and Veal Demi-Glace Salt and Pepper to taste   Potatoes Fondant Ingredients: 3 Russet Potatoes Duck Fat   4 Cloves of Garlic, mashed  Thyme Sprigs 3 Tbs Butter 1 1/2 c Chicken Stock   Other Ingredients: Duck Breast...

Spicy Apple Chutney with Foie Gras Torchon

Spicy Apple Chutney with Foie Gras Torchon by Crimson Gourmet   Ingredients: 3  small firm fuji apples, peeled, cored and finely chopped ½ onion, finely chopped 1 tsp Espelette chili pepper 1 cinnamon stick 1 bay leaf 1 cup raspberry red wine vinegar ½ cup super fine sugar 2 Tablespoons dark brown sugar 1/3 cup currants 1/3 cup sweet Reisling, Sauternes, or Gewrztraminer ½ teaspoon salt Foie gras torchon or terrine (also see the French-style terrine for another great option for this flavor profile) French Baguette, sliced and toasted in oven with olive oil spray Thyme (for garnish) Instructions: For the chutney, put...

Rhubarb Chutney with Pine Nut Crusted Seared Foie Gras and Toasted Brioche

Rhubarb Chutney with Pine Nut Crusted Seared Foie Gras and Toasted Brioche  by Crimson Gourmet Ingredients:  1 1/3 Cups packed brown sugar 1 cup cider vinegar 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon cayenne pepper 4 cups rhubarb, cut in ½ inch pieces 2 tablespoon minced ginger 1 cup chopped red onion fresh foie gras, 2 oz slices (up to 16 slices per Rhubard Chutney recipe) salt and pepper pine nuts, chopped brioche bread, sliced into rectangular strips, toasted chives, cut into 1 inch lengths Instructions: In a large saucepan combine the first 5 ingredients. Bring to a...