Black Truffle Lined Cornish Game Hens with a Dijon and Black Truffle Cream Sauce by Chef Mollie Anderson Pre heat oven to 375   1 Cornish Game Hen 1 Black Truffle, sliced  3 T Butter 2 Tablespoons shallot 1/2 c white wine 1 T Garlic 2 T chopped tarragon 1-2 Tablespoons Dijon mustard 1 cup heavy cream a pinch of cayenne pepper Salt and pepper to taste  Instructions: Using your fingers, separate the skin of the Game Hen from the flesh. Slice the Black and gently stuff the truffle slices under the skin of the hen.  Oil the outside of...

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Fettuccine with a Black Truffle Cream Sauce by Chef Mollie Anderson   Pasta Dough: 2 Cups AP Flour, more if needed  1 T Salt 8 Large Egg Yolks  2 Large Whole Eggs  1 T Olive Oil Black Truffle Cream Sauce: 3 T Butter  2 T minced shallot 1 teaspoon of chopped thyme 1 tsp mined garlic 1/2 cup of white wine 2 cups of heavy cream  1 Black truffle   Instructions for Pasta: Working on a large clean work surface, pour the flour and salt into a pile. Using a fork, slowly make a large well into the center of...

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Seared Duck Breast, and Nueske's Bacon and Comte Potato Stacks, over Mushrooms and Pea Shoots, with a Burgundy Truffle Creme Fraiche Sauce. -By Araceli Barrera   Potato Stacks: -1 Russet Potato Peeled and Sliced Thin -2 Slices of Nueske's Applewood Smoked Bacon -2 tbs Butter -2 Cloves of Garlic, Mashed -1/4c Heavy Cream Salt  Pepper Thyme Grated Comte (or Gruyere) Cheese   Truffle Creme Fraiche Sauce: -1 c Chicken Stock -1/2 c White Wine -Truffle Zest  -1 tsp Black Truffle Oil -3 tbs Creme Fraiche   Other Ingredients: -Seared Duck Breast -Mushrooms (Used Enoki), pan seared -Pea Shoots -Fresh Burgundy...

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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...

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Foie Gras Stuffing by Crimson Gourmet   Ingredients:2 pounds fresh foie gras, cut into 1-inch cubes (foie gras cubes work great) 6 medium-sized Honey Crisp or Fuji apples, peeled, cored and cut into 1 ½ inch pieces 1 cup dried cranberries 2 cups packaged roasted chestnuts, cut in half or quartered 5 cups arugula, stems removed 1½ cups cippolini onions, peeled and cut into 1 inch wedges 6 ½ cups foccacia bread, cut into 1/2-inch cubes 1 Tablespoon garlic, minced 2 Tablespoon extra virgin olive oil 3/4 - 1 cup roasted duck, turkey, or chicken drippings/jus 4 Tablespoons Italian parsley,...

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Parsnip Puree with Duck Rillettes by Crimson Gourmet   Ingredients: 3 tablespoons duck fat or butter ¾ cup finely chopped onion 2 garlic cloves, minced 1 tablespoon minced peeled ginger root ¾ cup thinly sliced carrot ½ cup thinly sliced leek (one large leek white and light green part only) ¼ teaspoon cumin ¼ teaspoon salt 1 bay leaf 3 ½ cups parsnips 4 cups chicken broth 2 pinches cayenne pepper 1/8 cup cognac or brandy ½ cup heavy cream ½ cup shredded duck confit or duck rillettes 4 toasted slices French baguette freshly ground black pepper black or white truffle...

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