Roast duck breasts with mushroom sauce consists in two skinless duck breasts wrapped together in bacon and served with a mix of chanterelle and oyster mushrooms in a creamy Cognac and white wine sauce, super tender, flavorful and delicious! A recipe for entertaining!
This recipe serves two to three people depending on the weight of your duck breasts, the duck roast is pan roasted, make as many roasts as needed. You can prepare the duck roasts a day ahead and roast them on D-day.
Pork tenderloin on a layer of chopped mushrooms, wrapped in puff pastry dough! Put this delicious pork Wellington on your menu when hosting parties!
The original Wellington recipe is made with beef tenderloin of course and I love it but pork tenderloin, which is rather a dry cut on its own, fits perfectly for this recipe too. The layer of chopped mushrooms lends it some moisture and enhances its flavor.
Lamb rump steak and paprika sauce, such a tender and delicious cut of lamb!
The rump comes from the back of the lamb. It is a lean cut, tender and mildly flavored. I like to pan fry it whole and serve it medium to medium rare, I mean with a still pink center. Be careful not to overcook this awesome cut as it would become tough and dry.
Duck breast whisky and orange sauce, a delicious dish to make for a party!
In this recipe, duck breasts are pan seared first skin side down for a few minutes, then skin side up, gather the oil released from the skin as you go because there will be a lot, just leave a little bit oil to sear the flesh side of breasts.
Deer sirloin in red wine sauce and its sides, served with spaetzle, chestnuts, pear cooked in red wine and a scoop of cranberry preserve, scrumptious.
It’s completely optional but I like to marinate game meat overnight in red wine with carrots, onions, various aromatic herbs and spices, then I’ll make the sauce with the marinade, a scrumptious seasonal yum.
Squid ink pasta and seafood, shrimps, mussels and scallops, creamy sauce and simple samphire/garlic pesto, delicious!
This is a beautifully colored and very flavorful dish to serve on special occasions. The pasta should taste remotely of iodine, a bit like sea urchins when it’s freshly made, but here I used an industrial brand, and it tasted just like any dry pasta, I liked the color though for a change and it was delicious.
Shrimps and mixed seafood sautéed, creamy tarragon sauce, scrumptious!
Today, I made this seafood dish with large shrimps and a frozen mix that I found at my store: mussels, shrimps and scallops, but you can make it the same way with fresh seafood or by mixing any of your favorite seafood, such as shrimps of various sizes, calamari, clams, etc., just be careful with the cooking time however, I prefer to cook the large shrimps separately from the smaller seafood.