Tournedos Foie Gras around asparagus, stuffed wings

Ingredients for 6 people 750gr foie gras 1.5 kg of green asparagus 60g butter 1 bunch cilantro 12 chicken wings 30 cl of poultry stock 75cl Red wine Syrah 45gr sugar 22 cl of juice duck 1 dash white balsamic vinegar Salt Freshly ground pepper to Guérande 5 bays juice 1 onion duck carcass and the wings a duck 50g butter 75 ml dry white wine 1 sprig thyme JUICE FOR DUCK must peel and chop the onion.

Duck breast glazed with honey spicy dumplings and turnip yellow polenta

Ingredients for 4 people 2 duck breasts 1 carrot Lacquer 3 tablespoons honey 1 teaspoon tomato paste 20g fresh ginger 2 dried apricots, prunes 2 5 cl 5 cl white balsamic vinegar 1 teaspoon of port mixing 5 bays Mashed Turnips yellow turnip yellow 300gr 200gr carrots 1 swede 25g butter 5 cup heavy cream Salt and pepper to 5 bays Fries 80g polenta polenta 250 ml milk 1 egg yolk 50g corn kernels (cooked) Salt and pepper to 5 Nutmeg bays stretch film polenta: boil the milk, pour the polenta into rain and then kernel corn, whisking vigorously and cook a few minutes.

Ravioli of foie gras and truffle rutabaga

"The addition of a rutabaga is surprising but contributes to real harmony of flavors in this dish. Of course we can replace it with turnip confit or sliced stalks of asparagus." For early this week, I present a recipe from George White's book "Feast of Flavours" Ingredients for 3 people 100g of foie gras terrine with truffle slices 9 Products Regional 100gr peeled rutabaga ravioli dough 125g flour 1 egg 1 / 2 tbsp duck fat 1 tablespoon white balsamic vinegar Salt 2gr sauce 25 ml port 25 ml truffle juice 50 ml juice 5gr duck duck duck juice 1 onion, the carcass and wings a duck 50g butter 75 ml dry white wine 1 sprig thyme JUICE FOR DUCK must peel and chop the onion.