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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This delicious dish is perfect for a lite weeknight dinner. The flaky phyllo gives just the crunch needed to amplify the buttery Chilean Sea Bass as the star of this dish. Acid in the citrus cuts the richness of the Buerre Blanc sauce to captivate the eater into another bite. While the bright green and crisp roasted asparagus is just the subtle touch of color and freshness needed to bring this tantalizing dish together. Even the pickiest eater will devour and request this dinner again and again.   Recipe By: Morgan Brody Ingredients: Package of Phyllo dough 2 8oz Chilean...

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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...

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Pan Seared Foie Gras with Port and Cherry Compote by David Verzello This recipe was made for Crimson Gourmet by the wonderful and talented David Verzello. David is the co-owner and chef of Luxury Culinary Events. We hope you'll love it. Let us know how yours turned out in the comments below and don't forget to share this recipe with your friends and family!   Ingredients:   6 - 2 oz. Portions of grade A foie gras 1- cup Bing cherries – pitted and halved 1 cup Rainier cherries – pitted and halved 1-cup good quality Port wine 1 -cup demi...

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