On any animals, the legs, shanks, and shoulders have the worst reputation for being tough, stringy, chewy, full of tendons and basically, only thought of as usable for grind or the soup pot. But when cooked properly, these cuts can be transformed into a flavorful showstopper! My favorite way is to use a low and slow method of OVEN BRAISING these cuts. The work is minimal, and … [Read more...]
I made this for a client in my personal chef business when she requested "I'd like something with smoked duck, and blueberries." This strudel is crispy on the outside, and has a creamy salty flavor from the cheese on the inside. The blueberries give the duck a sweet/tart taste. And because Pinot Noir has fruity notes, I added it to the blueberry sauce. The combination turned out great, so … [Read more...]
This dish is the perfect combination! Duck breast with cherries and just a hint of chocolate. With a side of creamy risotto, it's a yummy dish to celebrate Danny's birthday or when fresh cherries are at their peak. … [Read more...]
