Quail With White Truffle Sauce, Ravioli, and Wild Mushrooms: Favorite Recipes From The Film and

Favorite Recipes from the Film www.foodnetwork.com and www.allrecipes.
com
Print the recipe out and cut along the dotted lines to add
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QUAIL WITH WHITE TRUFFLE SAUCE, RAVIOLI, AND WILD MUSHROOMS

1
Truffle Sauce 1
½ cup white wine Dash lemon juice
1 cup chicken stock Dash hot pepper sauce
2 cups heavy cream Dash Worcestershire sauce
2 ounces white truffle butter Salt and pepper to taste
Heat the wine and chicken stock together. Bring to a boil, then reduce until almost
dry (about ¼ cup). Add heavy cream, reduce by ½ then add the truffle butter with a
whisk until well incorporated. Finish with a dash of lemon juice, Worcestershire sauce,
hot pepper sauce and salt and pepper. Keep warm until ready to use.

Favorite Recipes from the Film www.foodnetwork.com and www.allrecipes.com

2
Truffle Sauce 2
3 tablespoons duck fat or olive oil 1 ½ teaspoons truffle oil
3 cremini mushrooms, stems removed or cup heavy cream
diced salt and pepper
Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms,
season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender,
about 10 minutes. Set the mushrooms aside to cool.
Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle
oil, and cream and heat over medium-high heat, scraping any browned bits from the
pan’s bottom. Simmer until the cream reduces enough to coat the back of a wooden
spoon, then season, to taste, with salt and pepper.

3
Wild Mushrooms
½ cup canola oil 4 tablespoons chopped mixed fresh herbs
24 ounces mixed mushrooms parsley, tarragon, chives, basil)
4 tablespoons minced garlic Kosher salt and freshly ground black
4 tablespoons minced shallots pepper
Place a sauté pan over high heat and add enough canola oil to just cover the bottom
of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke
coming from the pan. Add the mushrooms and begin to sauté until the mushrooms are
cooked halfway. Add the garlic and shallots to the pan and continue to sauté, keeping
the mushrooms moving at all times. When the mushrooms are just cooked through
add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the
mushrooms and adjust the seasoning, if necessary.


4
Pan Roasted Quail Option

6 shaved slices fresh truffle 2 teaspoons kosher salt
6 medium sized shallots, peeled 1 teaspoon freshly ground pepper
6 whole quails 2 tablespoons olive oil
Special equipment: large heavy bottomed ovenproof skillet
Preheat the oven to 400 degrees F. Place 1 truffle shaving and 1 shallot into the cavity
of each quail. Season the quail with salt and pepper. Heat the olive oil over high heat
in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side
down and cook until the skin is golden brown in color. Turn the quail and cook for
3 more minutes. Place the skillet directly in the oven and roast for approximately 10
minutes. Let the quail rest for 5 minutes before serving.

5
Baked Quail Option

4 quails 4 skewers
Salt and freshly ground black pepper 8 bay leaves
2 tablespoons chopped fresh rosemary ¼ cup extra-virgin olive oil, plus more for
leaves, chopped with salt greasing the baking pan
2 onions
Preheat the broiler. Clean out the quails, removing all the gizzards. Divide the rosemary
into 4 equal parts and pat 1 part rosemary into the inner cavity of each bird. Slice
the onions lengthwise so that each onion opens into large leaves. If using wooden
skewers, soak them in warm water for 30 minutes before skewering the ingredients.
Using 1 skewer per bird, skewer an onion leaf, 1 bay leaf, and 1 quail, taking care
to skewer the bird directly through its inner cavity. Add a second bay leaf and a second
onion leaf. Repeat with the remaining skewers. Place the ...continued on next card

Print thi recipe out and cut along the dotted lines to add

6
Baked Quail Option Continued

continued from previous card... 4 quail skewers side by side in a well-greased baking
pan. Sprinkle the birds with salt and pepper and drizzle with the 1/4 cup of olive oil.
Place birds on lower rack and broil about 10 minutes or until legs are well done and
the rest is medium done.

NAGE OF LANGOUSTINE WITH SCALLOPS

1
Langoustine Nage
16 Breton langoustines (substitute: jumbo 2 garlic cloves, unpeeled
prawns) 1 small carrot, chopped
Claws and head shells from langoustines Hot water to nearly cover
(above), roughly chopped 2 tablespoons unsalted butter
Salt and freshly ground pepper to taste 1 ounce fresh coconut
¼ cup olive oil 1 tablespoon balsamic vinegar
To prepare the langoustines: Pull the tails off the langoustines and remove the shell
and back strip. Clean out the heads; save the claws and head shells for sauce. Season
the tails with salt and pepper. Heat the olive oil in a large sauté pan or skillet over
medium-high heat and sauté the langoustine tails until opaque throughout, 4 to 6
minutes; do not overcook.


2
Langoustine Nage Continued
To prepare the nage: Put the claws, shells, garlic, and carrot in a large saucepan and
add hot water to nearly cover. Bring to a boil; reduce to simmer and cook 20 minutes.
Remove from heat and strain through a fine-meshed sieve, pressing down on the
solids to extract all flavor. Put back on the heat and reduce to 1/2 cup. Set aside and
keep warm.

3
Seared Sea Scallops Option

½ cup all purpose flour 16 sea scallops rinsed and drained
2 teaspoons seasoning salt 2 tablespoons olive oil
½ teaspoon dried oregano 4 tablespoons fresh parsley
2 tablespoons lemon pepper 4 teaspoons lemon juice
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll
scallops in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and
sear on all sides (about 2 minutes for each side). Remove scallops from pan and
place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until
remaining scallops are cooked. Toss with parsley and lemon juice.


4
Baked Sea Scallops Option

12 sea scallops, still in their shells ¼ cup extra-virgin olive oil
Coarse sea salt and black pepper ½ bunch Italian parsley, finely chopped to
¼ cup white wine yield cup
¼ cup extra-virgin olive oil ¼ cup fresh bread crumbs, lightly toasted
Preheat the broiler.
Open each scallop. Sprinkle a pinch of sea salt and some pepper over each scallop.
Drizzle a bit of wine into each shell, then drizzle the scallop with a bit of olive oil.
Top each scallop with some of the parsley and bread crumbs. Place each shell in an
ovenproof pan and place it under the broiler for 1 ½ to 2 minutes. Serve immediately.

AMOUSE BOUCHE (A DISH TO CLEANSE THE PALLET)
AMOUSE BOUCHE (A DISH TO CLEANSE THE PALLET)

1
Watermelon Cubes with Aged Balsamic

About ½ pound seedless red or yellow
watermelon flesh
½ lime
Aged balsamic vinegar, for garnishing
Cut the watermelon flesh into 6 (1 ½-inch) cubes. Use the small end of a melon-baller
to remove a scoop of flesh from 1 side of the watermelon cubes, creating a small
cavity for the juice.
To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and
squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.

STUFFED DOVER SOLE WITH SAFFRON: SOGLIOLE RIPIENE

1
2 (1-pound) Dover soles, filleted, heads ¼ pound lump crab meat

and bones reserved 2 tablespoons golden raisins, rehydrated
1 onion, stuck with 1 clove in hot water and drained
1 carrot 2 tablespoons pine nuts
1 celery stalk 25 strands Spanish or Italian saffron
1 bay leaf ½ teaspoon sugar
6 peppercorns 4 tablespoons extra-virgin olive oil
1 teaspoon salt ¼ cup Prosecco or other sweet sparkling
1 cup dry white wine wine
Freshly ground black pepper 3 tablespoons unsalted butter, cut into
¼ pound baby spinach leaves small cubes
In a large saucepan, combine the fish heads and bones, the onion with the clove, carrot,
celery, bay leaf, peppercorns, salt, and wine. Add 1-quart water and bring to a boil.
Boil for 30 minutes, until the liquid is reduced by...continued on next card


2
continued from previous card... a little less than half. Strain the liquid into a small saucepan
and discard the solids. Season the sole fillets with salt and pepper on both sides. Lay
a few spinach leaves on 1 side of each fillet. Divide the crab meat evenly among the
four fillets and spread it over the spinach. Top with some of the raisins and pine nuts
and roll up each fillet. Secure with a toothpick or string.
In a mortar and pestle, combine the saffron strands with the sugar and crush together
to form a sandy paste. Set aside.
In a 12 to 14-inch sauté pan, heat the olive oil over high heat until almost smoking.
Add the stuffed sole fillets and cook on all sides until light golden brown, about 5 minutes.
Meanwhile, bring the fish broth to a boil. Remove the fish bundles to a plate and
add the boiling fumet, scraping the bottom of the sauté pan with a wooden spoon to
dislodge any browned bits. Add the saffron mixture and the Prosecco and bring to a
boil. Cook until reduced by half, then add the butter, bit by bit, until it is all absorbed.
Return the fish bundles to the pan to heat through, then serve immediately.
10
ROASTED TENDERLOINS OF BEEF

1
4 to 4½ pound trimmed filet mignon, tied 1 tablespoon finely minced garlic

at room temperature 2 teaspoons cracked black pepper, or
2 tablespoons each minced fresh rose to taste
mary and thyme leaves, or 1 table 1 ½ teaspoons kosher salt, or to taste
spoon each dried rosemary and thyme
leaves, crumbled
Preheat oven to 525 degrees F.Pat meat dry. In a small bowl combine rosemary,
thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in
a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted
in the thickest part of the meat registers 130 to 140 F. for medium-rare. Transfer meat
to a cutting board and let rest, loosely covered, for 10 minutes.
Make the sauce: In a saucepan combine the shallots, cup thyme, rosemary and
bay leaf and reduce the mixture to 1
cup. Add the stock and tomato paste and
simmer, stirring occasionally, for 20 minutes...continued on next card
11

2
continued from previous card...
In a small bowl combine the remaining Madeira with the arrowroot until smooth and
whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep
warm. Before serving, strain into a sauceboat
12
FOIE GRAS WITH SALAD

1
Seared with Sautéed Apples

1 (1 ¼ pound) lobe Grade-A duck or 2 large apples, peeled, cored, and cut
goose foie gras, veins and impurities into 16ths
removed, cut lengthwise into ½-inch ¼ teaspoon freshly grated nutmeg
thick slices ¼ cup Armagnac
Kosher salt 16 slices brioche or other egg bread,
Freshly ground black pepper toasted
1 tablespoon clarified butter or vege- Lightly season both sides of the sliced
table oil foie gras with salt and pepper.
½ cup thinly sliced shallots
Foie gras:140 degrees in the oven, 80 degrees in water, cooked for 25 minutes.
Heat the clarified butter in a large non-stick skillet over moderately high heat, but not
smoking. Sear the foie gras in batches, about 45 seconds per side. Remove from the
pan and cover to keep warm.
13

2
Seared with Sautéed Apples Continued
To the fat remaining in the pan, add the shallots, apples, and nutmeg, and cook,
stirring, until caramelized and tender, about 7 minutes. Remove the pan from the heat
and add the Armagnac. Return to the heat and cook until the brandy is nearly all
evaporated, about 2 minutes.
Divide the foie gras and apples among plates and garnish with the toasted brioche.
Serve immediately.
14
BUTTER POACHED LOBSTER

1
Lobster Pancakes and Poached Tails

4 (1 ½ pound) Maine lobsters 3 whole eggs
12 ounces grape seed oil ½ cup buttermilk
2 leeks, cleaned and julienned 1 ½ cups half-and-half
1 cup chicken stock 1 shallot, minced
Salt and freshly ground black pepper 2 tablespoons minced chives
2 tablespoons butter 1 tablespoon minced parsley
1 cup all-purpose flour 3 pounds butter, melted
1 tablespoon baking powder 2 ounce petite sorrel, cleaned
2 teaspoons granulated sugar
Preheat oven to 375 degrees F. In a sauté pan, heat oil to smoking hot, sauté leeks
until translucent. Add chicken stock, and reduce liquid until nearly dry. Season with
salt and pepper.
15

2
Lobster Pancakes and Poached Tails Continued
Melt butter in a small saucepan. In a mixing bowl, combine flour, baking powder,
and sugar. In a separate bowl, beat eggs slightly, add melted butter, and buttermilk.
Add dry ingredients to egg mixture, and fold together, adding half-and-half to make
it a pancake batter consistency. Add shallot, chives, and parsley, and season with salt
and pepper. Be careful not to overwork the batter.
Heat a nonstick pan over medium heat. Set ring molds in the pan and spray well with
nonstick spray. With a small ladle, add approximately 1 ounce of the batter in the
bottom of the ring molds. Place the braised leeks and some of the chopped lobster on
top of the batter, and add more batter on top of the lobster. When browned on the
bottom, carefully invert the pancake, to brown the top. Cook for about 1 minute, and
then place in the oven until the center is done. Test doneness by placing a toothpick
into the center of the cake. It should be dry when removed. ...into the center of the
cake. It should be dry when removed.

3
Lobster Pancakes and Poached Tails Continued

In a sauté pan, add 3 pounds melted butter and on a low medium flame heat the
split tails flesh side down until flesh cooks enough to become firm. Turn tails over
so that the shell side is down to finish cooking (remember not to cook too high of a
heat so that milk solids in the butter evaporates too quickly-otherwise you “fry” the
lobster tail rather than poaching it).
Place sauce in middle of plate. Place lobster pancake in the pool of sauce. Wrap the
2 cooked lobster tail halves around themselves to hold each other in place on top of
pancake. Garnish with petite sorrel.
16

4
Citrus Butter Sauce

½ cup dry white wine ½ lemon, juiced
1 small shallot, minced ½ orange, juiced
½ cup heavy cream ½ lime, juiced
¾ pound butter, large diced Salt and pepper
In a sauté pan reduce white wine and shallots until nearly dry. Add heavy cream and
reduce to a thick consistency. Slowly add butter whisking continuously on medium
heat. Do not bring to a boil. Add juices and season with salt and pepper. Strain.
17
SCALLOP WITH SAFFRON SAUCE

1
Seared Scallops
½ cup all purpose flour 16 sea scallops rinsed and drained
2 teaspoons seasoning salt 2 tablespoons olive oil
½ teaspoon dried oregano 4 tablespoons fresh parsley
2 tablespoons lemon pepper 4 teaspoons lemon juice
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops
in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and
sear on all sides (about 2 minutes for each side). Remove scallops from pan and place
on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining
scallops are cooked. Toss with parsley and lemon juice.
18

2
Saffron Sauce
½ cup finely minced shallots 1 pinch saffron threads
½ cup dry white wine Fresh lemon juice
1 to 2 tablespoons heavy cream Salt and white pepper to taste
1 to 2 sticks cold butter, cut into pieces
In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and
then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat
and whisk in butter a piece at a time, adding the next piece before the last one has
completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon
juice and salt and white pepper to taste.
19
CRAB SOUFFLÉS
CRAB SOUFFLÉS
1
1 (6 ounce) can crabmeat, drained and 4 eggs

flaked 3 cups milk
1 (6 ounce) can tuna, drained and flaked 3 tablespoons butter
4 cups cubed French bread 2 teaspoons mustard powder
8 ounces Muenster cheese, cubed 1 teaspoon grated onion
2 tablespoons chopped fresh parsley
In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in
the bottom of a 1 ½ quart casserole dish. Cover with a layer of the crab and tuna,
then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending
with cheese and parsley on top.
In a medium bowl, whisk together the eggs, milk, butter, mustard powder and
onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours,
or overnight. Preheat the oven to 350 degrees F (175 degrees C). Let the dish come
to room temperature while the oven preheats. Bake uncovered for 1 hour and 15
minutes in the preheated oven, or until puffed and golden.
20
WHOLE SEA BASS WITH CHARRED SERRANO-BASIL VINAIGRETTE

1
Charred Serrano-Basil Vinaigrette

2 serrano chiles, grilled and chopped 1 teaspoon kosher salt
3 tablespoons diced red onions 1 teaspoon freshly ground black pepper
2 cloves finely chopped garlic ½ cup olive oil
2 tablespoons Dijon Mustard 3 tablespoons finely chopped basil leaves
1 tablespoon balsamic vinegar
Grilled Sea Bass

4 whole sea bass (1 pound each), scaled 2 teaspoons kosher salt
and gutted, head and tail intact 2 teaspoons freshly ground black pepper
2 tablespoons olive oil 1 bunch fresh basil
...continued on next card
21

2
Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and
blend until combined. With the motor running, slowly add the oil and blend until
emulsified. Pour into a bowl and stir in the chopped basil.
Heat grill to medium-high heat. Brush both sides of the fish with the oil and season
each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity
of each fish with some of the basil. Grill each fish until slightly charred on 1 side,
about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close
the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove
from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.
22
SEA BASS POACHED IN A COURT BOUILLON WITH SAUTÉED BATONNET OF CARROTS AND ZUCCHINI
1
Sea Bass Poached

¼ cup minced shallots 1 tablespoon freshly chopped chervil,
1 tablespoon minced garlic plus more for garnish
2 cups court bouillon, recipe follows 2 teaspoons olive oil
4 (4-ounce) sea bass fillets, skin removed 1 teaspoon butter
Salt and white pepper 1 ½ cups carrots, cut into batonnet (¼
4 ounces, 1 stick, cubed, cold unsalted by ¼-inch by 2 ½ to 3 inches)
butter 1 ½ cups zucchini, cut into batonnet
1 tablespoon freshly chopped tarragon 2 tablespoons water
Place a 12-inch sauté pan on the stove, add the shallots, garlic and court bouillon to
the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer
and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and
white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered
round of parchment paper. Cook the fish for 5 to 6minutes, or until cooked through.
23
Sea Bass Poached Continued

Remove the fillets from the poaching liquid using a slotted metal spatula and place on
a warm plate loosely covered with aluminum foil. Put the plate in a warm place while
you make the sauce. Raise the heat to high and reduce the court bouillon for about 10
minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a
little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and
white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the
pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
In a 10-inch sauté pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter
to the pan. Once the butter has melted, add the carrots to the pan and sauté, stirring
often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and
continue to cook for 2 minutes more. Season the vegetables with salt and white pepper
and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables
and divide the sauce among the 4 plates as well. Garnish with chervil.
SEA BASS POACHED IN A COURT BOUILLON WITH SautéED BATONNET OF CARROTS AND ZUCCHINI
Court Bouillon
2 quarts water ½ cup small dice leeks
2 cups dry white wine 1 tablespoon whole black peppercorns
¼ cup lemon juice 2 bay leaves
1 ½ cups small dice onion 3 sprigs fresh thyme
¾ cup small dice carrots ½ bunch parsley stems
¾ cup small dice celery
Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the
heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use
immediately, or cool and refrigerate for later use. The bouillon may also be frozen
and kept for several months.
24
MOUSSE AU CHOCOLAT (DESSERT)

1
6 ounces semisweet chocolate, broken 3 egg whites
into ½-ounce pieces 2 tablespoons sugar
1 ½ cups heavy cream
While the meringue is baking, prepare the chocolate mousse. Heat 1-inch of water
in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet
chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and
stir until smooth keep at room temperature until needed.
Place 1 ½ cups heavy whipping cream in the well-chilled bowl of an electric mixer
fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1
minute. Set aside for a few minutes until needed.
Whisk 3 egg whites in a large stainless-steel bowl, until soft...continued on next card
25

2
continued from previous card...peaks form, about 3 minutes. Add 2 tablespoons sugar
and continue to whisk until stiff peaks form, about 2 to 2 ½ minutes. Add a ¼ of the
whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then
add to the egg whites. Now add the remaining whipped cream. Fold all together
gently but thoroughly. Refrigerate the chocolate mousse until needed.
26
CRÈME BRULEE (DESSERT)

1
1 quart heavy cream 6 large egg yolks

1 vanilla bean, split and scraped 2 quarts hot water
1 cup vanilla sugar, divided
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high
heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.
Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended
and it just starts to lighten in color. Add the cream a little at a time, stirring continually.
Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake
pan or roasting pan. Pour enough hot water into the pan to come halfway up the
sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the
center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan
and refrigerate for at least 2 hours and up to 3 days...continued on next card
27

2
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning
the sugar on top. Divide the remaining ½ cup vanilla sugar equally among the 6
dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top.
Allow the creme brulee to sit for at least 5 minutes before serving.
28
DUCK CONFIT
DUCK CONFIT
1
4 duck leg portions with thighs attached, 4 bay leaves

(about 2 pounds) excess fat trimmed 4 sprigs fresh thyme
and reserved 1 ½ teaspoon black peppercorns
1 tablespoon plus teaspoon kosher salt ½ teaspoon table salt
½ teaspoon freshly ground black pepper 4 cups olive oil
10 garlic cloves
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the
kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of
thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on
top. Put the reserved fat from the ducks in the bottom of a glass or plastic container.
Top with the sandwiched leg portions. Sprinkle with the remaining teaspoon kosher
salt. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F...continued on next card
29
DUCK CONFIT
2
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and
duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and
pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled
cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on
top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the
meat pulls away from the bone.
30
CLASSIC DUCK A L’ORANGE

1
2 cups freshly squeezed orange juice, 1 tablespoon Peychaud Bitters

about 6 oranges, orange rinds reserved 1 ½ cups duck or chicken stock
1 (5-pound) duck, cleaned, with innards, 2 tablespoons arrowroot dissolved in 2
wing tips and excess fat removed tablespoons cold water
2 oranges, zested ½ cup Grand Marnier liqueur
cup sugar
Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the
cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet
with ½-inch of water. Bake until skin turns golden brown and lightly crisps, about 30
minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches
an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium
high heat and reduce to ¾ cup. Add Peychaud Bitters to orange juice gastrique and
set aside...continued on next card
31

2
Add hot duck stock to reduced orange gastrique and simmer over medium low heat
for 10 minutes to reduce. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds
from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high
heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for
5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with
carved duck.
32
TIRAMISU (DESSERT)
TIRAMISU (DESSERT)
1
Genoise Sponge
3 ½ ounces (110 grams) caster sugar 3 ounces (85 grams) plain flour
4 eggs 1-ounce (30 grams) good-quality cocoa
1 ¾ ounces (50 grams) melted butter powder
Filling
1 pound 1-ounce (500 grams) mascarpone 3 ½ ounces (110 grams) good-quality
2 ½ ounces (70 grams) caster sugar white chocolate, melted
2 egg yolks Cocoa powder, for dusting
3.5 fluid ounces (100 milliliters) Vin Santo 1 bar good-quality dark chocolate, for
4 to 5 shots espresso coffee shavings
Tia Maria liqueur
...continued on next card
33
TIRAMISU (DESSERT)
2
First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4).
Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter,
then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and
bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it
is done and leave to cool.
To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl
and mix until smooth.
To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow
dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the
mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the
chocolate towards you to make shavings and arrange these delicately over the top.
34

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Favorite Recipes from the Film www.foodnetwork.com and www.allrecipes.

QUAIL WITH WHITE TRUFFLE SAUCE, RAVIOLI, AND WILD MUSHROOMS

QUAIL WITH WHITE TRUFFLE SAUCE, RAVIOLI, AND WILD MUSHROOMS

QUAIL WITH WHITE TRUFFLE SAUCE, RAVIOLI, AND WILD MUSHROOMS

QUAIL WITH WHITE TRUFFLE SAUCE, RAVIOLI, AND WILD MUSHROOMS

QUAIL WITH WHITE TRUFFLE SAUCE, RAVIOLI, AND WILD MUSHROOMS

Pan Roasted Quail Option

Special equipment: large heavy bottomed ovenproof skillet

QUAIL WITH WHITE TRUFFLE SAUCE, RAVIOLI, AND WILD MUSHROOMS

Baked Quail Option

QUAIL WITH WHITE TRUFFLE SAUCE, RAVIOLI, AND WILD MUSHROOMS

Baked Quail Option Continued

NAGE OF LANGOUSTINE WITH SCALLOPS

NAGE OF LANGOUSTINE WITH SCALLOPS

NAGE OF LANGOUSTINE WITH SCALLOPS

Langoustine Nage Continued

NAGE OF LANGOUSTINE WITH SCALLOPS

Seared Sea Scallops Option

NAGE OF LANGOUSTINE WITH SCALLOPS

Baked Sea Scallops Option

Preheat the broiler.

AMOUSE BOUCHE (A DISH TO CLEANSE THE PALLET)

AMOUSE BOUCHE (A DISH TO CLEANSE THE PALLET)

Watermelon Cubes with Aged Balsamic

STUFFED DOVER SOLE WITH SAFFRON: SOGLIOLE RIPIENE

STUFFED DOVER SOLE WITH SAFFRON: SOGLIOLE RIPIENE

2 (1-pound) Dover soles, filleted, heads ¼ pound lump crab meat

STUFFED DOVER SOLE WITH SAFFRON: SOGLIOLE RIPIENE

ROASTED TENDERLOINS OF BEEF

ROASTED TENDERLOINS OF BEEF

4 to 4½ pound trimmed filet mignon, tied 1 tablespoon finely minced garlic

ROASTED TENDERLOINS OF BEEF

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FOIE GRAS WITH SALAD

FOIE GRAS WITH SALAD

Seared with Sautéed Apples

FOIE GRAS WITH SALAD

Seared with Sautéed Apples Continued

BUTTER POACHED LOBSTER

BUTTER POACHED LOBSTER

Lobster Pancakes and Poached Tails

BUTTER POACHED LOBSTER

Lobster Pancakes and Poached Tails Continued

BUTTER POACHED LOBSTER

Lobster Pancakes and Poached Tails Continued

BUTTER POACHED LOBSTER

Citrus Butter Sauce

SCALLOP WITH SAFFRON SAUCE

SCALLOP WITH SAFFRON SAUCE

SCALLOP WITH SAFFRON SAUCE

1 (6 ounce) can crabmeat, drained and 4 eggs

WHOLE SEA BASS WITH CHARRED SERRANO-BASIL VINAIGRETTE

WHOLE SEA BASS WITH CHARRED SERRANO-BASIL VINAIGRETTE

Charred Serrano-Basil Vinaigrette

Grilled Sea Bass

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WHOLE SEA BASS WITH CHARRED SERRANO-BASIL VINAIGRETTE

continued from previous card...

Sea Bass Poached

Sea Bass Poached Continued

MOUSSE AU CHOCOLAT (DESSERT)

MOUSSE AU CHOCOLAT (DESSERT)