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Recipes

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[wpurp-searchable-recipe]How to Render Duck Fat 01 - Liquid Gold. A staple in Southern France, Duck Fat, and Goose Fat, are a favorite...

26 October, 2016

[wpurp-searchable-recipe]Duxelles 01 - Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings....

25 October, 2016

[wpurp-searchable-recipe]Duck Liver Pate 01 - This is one of my favorite things in the World, after Jennifer, but this is not entirely my...

19 October, 2016

[wpurp-searchable-recipe]Béarnaise Sauce 01 - One of the Culinary World's classic sauces; Béarnaise Sauce is excellent on Meat dishes and other full bodied fare....

19 October, 2016

[wpurp-searchable-recipe]Tarragon Reduction 01 - There are many different interpretations of Tarragon Reduction, but for me, the one I learned from my good friend...

18 October, 2016

[wpurp-searchable-recipe]Maître d'hôtel Butter 01 - A French classic that is a wonderful finish to so many dishes, especially meats and fish. - Butter,...

18 October, 2016