Roast duck breasts with mushroom sauce, a recipe for entertaining! It can be pre-cooked the previous day and finished off on D-day and it consists in two skinless duck breasts wrapped together in bacon and served with a mix of chanterelle and oyster mushrooms in a creamy Cognac sauce, super tender, flavorful and delicious! You can make as many duck roasts as you need, also great for bbq backyard parties!
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.
This easy pork Wellington with Port wine sauce recipe is so flavorful! Pork tenderloin on a layer of chopped mushrooms, wrapped in puff pastry dough! Wellington is usually made with beef but pork tenderloin suits this recipe wonderfully too! Perfect for entertaining, you can assemble it on the previous day and bake it 25 minutes on d-day!
You can make this recipe with turkey breast, beef or venison instead.
Duck breast whisky and orange sauce, In this recipe duck breasts are pan seared and served with a delicious whisky and orange sauce, a dish to make for entertaining!
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.
Pan seared monkfish tails with orange sauce recipe, monkfish with a light orange sauce and paired with chorizo is a match made in heaven, monkfish meat tastes much like that of lobster, a refined and delectable dish for dinner parties!
Monkfish pairs beautifully with bacon or as I did here with chorizo. I made a lightly orange flavored sauce with white wine and vegetable broth and we all loved it!