Ingredients:
For The Duck
- 2 duck breasts
- 3-4 thyme sprigs
- 2 rosemary sprigs
- 2 tbsp of butter
- salt and pepper to taste
Duck breast with maitake mushrooms, wine reduction & beets-papaya purée
Duck Confit
This is by far the best duck I’ve ever had!
This is a recipe for 2 duck legs, but the same exact process can be applied to duck breasts – same quantities apply. Takes 2 – 3 days to make.
Continue reading “Duck Confit”Pork Chops rubbed with porcini salt
Whether cooking a fancy dinner to impress someone or a simple lunch on the grill, this recipe is one that will not let you down. It is packed with flavor and it is so simple to make! Continue reading “Pork Chops rubbed with porcini salt”
Cornish Hen With A Pomegranate Red Wine Sauce
Stuffed Cornish hen on a Canadian cherry salad topped with a red wine sauce infused with pomegranate seeds.
Continue reading “Cornish Hen With A Pomegranate Red Wine Sauce”
Basil & Parmesan Stuffed Lamb Leg
Hosting for a large group of people and need something easy that will guarantee success? This lamb leg dish is extremely easy to make and feeds a lot of people. It is great for large parties, especially because it only dirties one skillet and it cooks mostly in the oven. So all you do have to do is seal the juices in and wait for that internal temperature to rise to where you want it.
Here is a step by step guide on how to make this lamb leg, with detailed images explaining the process. It really is novice proof.