Mandarin Duck
Mandarin Duck
Art Print

Kien, Yanagisawa
Buy at AllPosters.com

La Belle Cuisine - More Lagniappe * Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.

 

Duck Salad with Roquefort Flan

 

 

Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items

"Next to eating good dinners, a healthy man with a benevolent
turn of mind must like, I think, to read about them."
.~ William Makepeace Thackeray


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 

 

 

Fromages
Fromages
Art Print

Cabannes & Ryman
Buy at AllPosters.com

 

 

 

 

 

 

 

Introducing Magazines: Over 1,000 print and digit titles! 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Back Water
Back Water
Art Print

Hansel, Jim
Buy at AllPosters.com


 

Duck Salad with Roquefort Flan
Deborah Hughes – Upstairs at the Pudding,
Cambridge, Massachusetts

Great Women Chefs:
Marvelous Meals & Innovative Recipes
from the Stars of American Cuisine
icon
by Julie Stillman, 1996, Turner Publishing, Inc.

 Alibris

“I want to make food that speaks for itself without saying ‘Look at me,
here’s my party hat.’ I like simple food brought to its ultimate essence,
with the flavors extracted so that you can experience ‘the real red
pepper.’ I want food to become a new language on your plate.”

Serves 4

Flan:
4 ounces cream cheese
4 ounces sour cream
4 ounces Roquefort or blue cheese
3 egg yolks plus 1 large egg
1 tablespoon fresh thyme
Salt and freshly ground black pepper
4 tablespoons breadcrumbs or Parmesan cheese

Duck:
1 whole duck
2 small onions
2 carrots
2 ribs celery
Orange juice (optional)

Salad:
1 cup diced pancetta or cob-smoked bacon
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons raspberry vinegar
2 tablespoons honey, heated
Salt and freshly ground black pepper
4 cups mixed greens (radicchio, frisée, endive),
washed, dried, and torn
1/2 cup diced red onion
1/2 cup olives
4 clementines, peeled, membrane removed

To make flan: Preheat oven to 300 degrees F. In a food processor,
blend cream cheese, sour cream, Roquefort, eggs, and thyme until
smooth. Add salt and pepper to taste.
Butter the inside of four 6-8-ounce ramekins and coat lightly with breadcrumbs or Parmesan cheese. Fill the ramekins three-quarters full
with the cheese mixture.
Place ramekins in a deep roasting pan and fill pan with hot water until ramekins are half-covered. Bake for 1 1/2-2 hours, or until a knife in-
serted in center comes out clean. Cool flan to room temperature before storing. (May be made ahead and refrigerated until ready to use. Reheat
in microwave for 1 minute or warm in oven just prior to serving.)
 
To prepare duck: Preheat oven to 350 degrees F. Roast duck on a
bed of vegetables (onions, carrots, celery) for 2 hours. Prick with fork.
Baste with orange juice. Remove skin and break meat into 2-inch strips
with hands.
To make dressing
: Sauté pancetta in 1/2 cup olive oil until still trans-
lucent; do not overcook. Drain on paper towels. Pour oil from frying
pan into bowl and whisk together with vinegar, the remaining 1 table-
spoon olive oil, and honey. Add salt and pepper to taste. Drizzle duck
pieces with a small amount of vinaigrette 5-10 minutes before serving.
Add pancetta to vinaigrette.
To assemble
: Arrange greens on 4 individual salad plates. Dress lightly
with vinaigrette. Fan the duck pieces in a circle on the greens. Run a
knife around the inside edge of each flan ramekin and place upside-
down in center of the greens. The flan should easily fall out onto the
salad. Garnish with onions, olives and clementines.
 

More Lagniappe Recipes!
Index - Salad Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 03, 2010.