5 posts tagged Duck

Beef Wellington

This was the perfect focal point for our Christmas dinner. A classic that is widely exploited on cooking shows like Hell's Kitchen, I never really felt compelled to make an attempt at this tried and true dish. I felt like it was far too classic to not at least attempt, and boy - I was absolutely not disappointed. The duxelle of mushrooms, shallots, and garlic adds a depth of earthy flavour to this dish, and although I didn't use pate, I absolutely loved the slight tang of the thin dijon layer. I will be making this year over year, especially given that my first attempt tasted like THIS! :) Continue Reading

Butternut Squash Risotto with Bacon and Thyme

It's that time of year again - Christmas potlucks and Holiday get togethers! I struggled with what to make this year until I started working with so much pumpkin in October. I think I finally realized that I actually really like squash. The inspiration to make this came from a couple of places; my Creamy Pumpkin and Sage Pasta that featured bacon and sausage, and a delicate Butternut Squash and Port Bisque that we had at the Four Seasons this past Saturday. I was also thrilled to finally be able to utilize my duck stock! Continue Reading

Thanksgiving Casserole.

A friend of mine, John from BocaEats, wrote up an EDU for a casserole made of delicious Thanksgiving leftovers that included an apple. Now, John insists that the only apple that works for this recipe is a Macintosh, but I would like to politely disagree. I used Galas, and they rocked in this dish. I want to thank him for his inspiration, because this was probably one of the most creative ways I've ever eaten Thanksgiving leftovers, and it. was. delicious. Continue Reading

Balsamic Duck Breast, Goat Cheese, Fontina, Rosemary, and Honey Grilled Onion pizza

Duck Pizza

Duck Pizza

Many months ago, I made this pizza for an Iron Chef type of competition on a food blog I frequent.  I had a blast thinking up a creative pizza, and given that my husband and I had only just returned from Italy where we had the absolute best Balsamic Duck Breat dish ever, I knew that was the direction I wanted to go.  ... Continue Reading

Quick Cassoulet de Carcassonne (Duck Cassoulet)

This recipe is "quick" because I didn't use the traditional method of soaking the cannellini beans over night, and instead, used canned beans. You can certainly use dried beans, but I find that I hardly have the time to make a 3 hour dish anymore, let alone that requires at least 4 hours of pre-soaking beans, and 45 minutes of cooking them. Continue Reading