Recipes Tagged: Gourmet

Displaying all recipes that include the tag: Gourmet.

Title ↕	Description ↕	Tags ↕
Citrus-Glazed Roast Duck	This classic duck dish, inspired by Jacques Pépin, delivers a zes...	French, holiday, gourmet, citrus	{"title":"Citrus-Glazed Roast Duck","description":"This classic duck dish, inspired by Jacques P\u00e9pin, delivers a zesty orange flavor through a syrup of sugar, cider vinegar, orange juice, and currant jelly, mixed with a savory gravy before adding butter and Grand Marnier.","full_ingredient_list":["2 (5 1\/2- to 6-pound) Pekin ducks, trimmed of excess fat, necks, gizzards, and hearts reserved","1 tablespoon vegetable oil","2 medium carrots, coarsely chopped","2 medium tomatoes, coarsely chopped","2 celery ribs, coarsely chopped","1 small leek, white and pale green parts only, coarsely chopped","1 small onion, coarsely chopped","2 garlic cloves, crushed but not peeled","2 bay leaves","1 teaspoon dried thyme","3 tablespoons all-purpose flour","2 tablespoons tomato paste","1 quart chicken stock or low-sodium broth","1 cup dry white wine","5 navel oranges, divided","1\/3 cup sugar","1\/3 cup cider vinegar","2 tablespoons currant jelly","2 tablespoons Grand Marnier","2 tablespoons cold unsalted butter","Kosher salt","Freshly ground black pepper","1 cup water"],"components":[{"name":"Roast Duck","ingredients":[{"name":"Pekin ducks","quantity":"2 (5 1\/2- to 6-pound)","preparation_notes":"trimmed of excess fat, necks, gizzards, and hearts reserved","substitutions":[]},{"name":"water","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Oven","Large roasting pan","Rack for roasting","Aluminum foil"],"instructions":[{"step_number":1,"description":"Preheat the oven to 450\u00b0F. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.","tips":""},{"step_number":2,"description":"Prick the ducks around the thighs, backs, and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks' breasts up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the center of the oven for 20 minutes.","tips":""},{"step_number":3,"description":"Turn the oven temperature down to 350\u00b0F. Turn the ducks on their sides, propping them up by placing two large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.","tips":""},{"step_number":4,"description":"After initial roasting, pour off the fat in the roasting pan. Turn the ducks breast side up and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.","tips":""}]},{"name":"Duck Sauce","ingredients":[{"name":"vegetable oil","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"reserved duck hearts","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck gizzards","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved wing joints","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck necks","quantity":"from the ducks","preparation_notes":"chopped into 2-inch pieces","substitutions":[]},{"name":"carrots","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"tomatoes","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"celery","quantity":"2 ribs, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"leek","quantity":"1 small","preparation_notes":"white and pale green parts only, coarsely chopped","substitutions":[]},{"name":"onion","quantity":"1 small, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"garlic cloves","quantity":"2, crushed but not peeled","preparation_notes":"","substitutions":[]},{"name":"bay leaves","quantity":"2","preparation_notes":"","substitutions":[]},{"name":"dried thyme","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"all-purpose flour","quantity":"3 tablespoons","preparation_notes":"","substitutions":[]},{"name":"tomato paste","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"chicken stock","quantity":"1 quart","preparation_notes":"or low-sodium broth","substitutions":[]},{"name":"dry white wine","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"sugar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"cider vinegar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"currant jelly","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Grand Marnier","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"cold unsalted butter","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Large saucepan","Medium saucepan","Strainer","Small saucepan"],"instructions":[{"step_number":1,"description":"In a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, about 10 minutes.","tips":""},{"step_number":2,"description":"Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.","tips":""},{"step_number":3,"description":"Meanwhile, remove the zest in strips from one of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water; pat dry.","tips":""},{"step_number":4,"description":"Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl.","tips":""},{"step_number":5,"description":"In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.","tips":""},{"step_number":6,"description":"Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.","tips":""}]},{"name":"Orange Garnish","ingredients":[{"name":"navel oranges","quantity":"5, divided","preparation_notes":"zest and sections reserved separately","substitutions":[]}],"tools_and_equipment":["Knife","Cutting board"],"instructions":[{"step_number":1,"description":"Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.","tips":""}]}],"prep_time":"1 hr 30 mins","cook_time":"1 hr 30 mins","total_time":"3 hrs","servings":"4 to 6 servings","tags":["French","holiday","gourmet","citrus"],"notes":"Inspired by Jacques P\u00e9pin's recipe in 'Essential P\u00e9pin.' Consider pairing with potato-based sides or a mesclun salad. The sauce base can be made up to two days in advance."}
Gourmet Steak Tartare	A refined dish of seasoned raw beef, ideal for gatherings or a le...	French cuisine, Appetizer, Beef, Gourmet	{"title":"Gourmet Steak Tartare","description":"A refined dish of seasoned raw beef, ideal for gatherings or a leisurely lunch.","full_ingredient_list":["8-10 ounces chuck or top sirloin or tenderloin (chilled and very firm)","2 tablespoons minced shallots or white onion","2 tablespoons minced cornichons or pickles","2 tablespoons minced capers (brined)","1 large or two small egg yolks","Dijon mustard","Worcestershire sauce","Chives","Fleur de Sel","OMG seasoning blend","Kampot red pepper or Sarawak black pepper"],"components":[{"name":"Steak Tartare","ingredients":[{"name":"Chuck or top sirloin or tenderloin","quantity":"8-10 ounces","preparation_notes":"Chilled in the freezer until very firm.","substitutions":[]},{"name":"Minced shallots or white onion","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Minced cornichons or pickles","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Minced capers","quantity":"2 tablespoons","preparation_notes":"Brined, not salt-packed.","substitutions":[]},{"name":"Egg yolks","quantity":"1 large or two small","preparation_notes":"","substitutions":[]},{"name":"Dijon mustard","quantity":"1 teaspoon","preparation_notes":"Or more to taste.","substitutions":[]},{"name":"Worcestershire sauce","quantity":"1 teaspoon","preparation_notes":"Or more to taste.","substitutions":[]},{"name":"Fleur de Sel","quantity":"To taste","preparation_notes":"","substitutions":[]},{"name":"OMG seasoning blend","quantity":"To taste","preparation_notes":"","substitutions":[]},{"name":"Kampot red pepper or Sarawak black pepper","quantity":"To garnish","preparation_notes":"Finely ground.","substitutions":["Black pepper"]},{"name":"Chives","quantity":"To garnish","preparation_notes":"Fresh, for garnish.","substitutions":[]},{"name":"OMG","quantity":"","preparation_notes":"","substitutions":[]},{"name":"Add To Cart","quantity":"true","preparation_notes":"","substitutions":[]},{"name":"","quantity":"","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Sharp knife","Cutting board","Small bowl"],"instructions":[{"step_number":1,"description":"Lightly season the steak with salt on both sides. Thinly slice using a sharp knife.","tips":"Make the slices as thin as comfortably possible."},{"step_number":2,"description":"Rotate the cutting board 90 degrees, season with OMG, and chop the slices into smaller pieces. Adjust the texture according to your preference.","tips":"Continue chopping from various angles for desired texture."},{"step_number":3,"description":"Combine steak, shallots, pickles, capers, egg yolks, Dijon mustard, and Worcestershire sauce in a bowl.","tips":"Mix thoroughly and taste the mixture to adjust seasoning."},{"step_number":4,"description":"Garnish with freshly ground Kampot or Sarawak pepper and chives.","tips":"Serve with extra mustard, toasted bread, or Belgian endive slices."}]}],"prep_time":"30 minutes","cook_time":"0 minutes","total_time":"30 minutes","servings":"2","tags":["French cuisine","Appetizer","Beef","Gourmet"],"notes":"Consider marinating the beef with shio koji for enhanced flavor. For variety, try with lamb or fish."}