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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...

Duck Fat Cooked Potatoes with Eggs and White Truffles

Duck Fat Cooked Potatoes with Eggs and White Truffles   Ingredients:  1lb baby potatoes ¼ c and 2 tsp Duck Fat 4 Eggs 1oz White Truffle Truffle Salt Fresh Cracked Pepper Fresh Basil   Instructions: In a sauce pan bring water to a boil and boil potatoes for 5-7 mins. Drain the potatoes and let cool slightly. Heat oven to 475 degrees. Foil line a deep baking pan and place in over to warm up with the oven. While oven is warming cut potatoes in half (if too hot, try holding potato with a kitchen towel). Once oven is ready...