Seared Duck with glazed orange Turnips

Ingredients:

3 duck breasts

1 big turnip or 3 small round turnips

Sherry Vinegar (vinagre de Jerez)

Orange juice  
Honey
Meat stock (chicken or beef)

Olive oil  
Salt, pepper

Procedure:

1. First peel and with the mandolin, slice the turnips then cut them with a round cutter to make a circle shape.

2. Blanch them in hot water to take out the sourness and when they are soft take them out.

3. Prepare the sauce by making a reduction of orange juice and honey. When reduced add the vinegar, let it reduce again then add the chicken stock and let it reduce again.

4. Prepare the duck with salt & pepper, take out the tendons and score the skin side. Sear the duck in a frying pan with no fat skin side down for about 4 minutes. Flip breasts and cook for another 2 minutes. Let it rest and then finish cooking it in the oven.

5. Finish cooking the turnips in a frying pan with some orange juice, let the juice reduce until the turnips are glazed shiny.

Boeuf Rossini

First of all, a little history :

Boeuf Rossini or Tournedos Rossini is named after the Italian composer Gioachino ROSSINI.

Rossini was born in Pesaro, Italy and he died in Paris in 1868. He was a “bon vivant”, lover of fine food and rare wines had his regular table at the Tour d'Argent, Bofinger, and the Maison Dorée, where Chef Casimir Moisson dedicated this creation: Tournedos Rossini.

They say he composed his music mainly in bed, but also in restaurant kitchens, where he spent much of his time, he also wrote a cookbook…

Ingredients:

1.5 Kilos (3.5 lbs) whole Sirloin

600 grams (1.25 lbs) Foie Gras Terrine

50 grams Dried Morel mushrooms

10 grams Truffles chopped

1 bunch Chives

2 Shallots

1/4 cup cognac

4 ounces butter

Vegetable Oil

Salt and Pepper

Procedure:

- First, Clean all extra fat off the sirloin. Tie the sirloin with butchers twine 4- 5 times lengthwise and 1 time top to bottom. Make sure that it’s tight.

- In a small pot, add the morels and 2 cups of water and boil the mushrooms to re-hydrate them. Add water if needed to keep the mushrooms just covered and simmer for 30 mins.

- Mince the shallots as small as possible with a sharp knife. Chop the chives as small as possible as well.

- Cut the foie gras in 7 pieces with a hot knife and reserve the pieces in the fridge.

- Heat a large pan, preferably cast Iron, on high heat. Season the beef with salt and pepper on all sides. Then add a few splashes of oil to the pan, and place the meat inside.

- You should hear it sear. Caramelize the beef on all sides. Then remove and place it into a pre-heated oven at 350 degrees. Cook it until the center temperature is barely warm. 30-40 mins. Internal temperature 125 F.

- In the pot, remove the burnt oil then place one of the slices of foie gras in the pot on medium heat. Sautee this until it has decreased by half its size.

- Add the shallots and cook in the foie gras fat. Cook until soft and tender, 5 mins. Then take the pot off the heat and add the cognac.

- Being very careful, put the pot back near the Flame and “Flambé” When all alcohol is gone, add the mushrooms and it’s jus and cook this all together.

- Reduce the liquid on medium heat until there is only about 1/2 a cup left. Add the cold butter and whisk it in until smooth. Add the chives. Season with salt and pepper to taste.

        

- Let the meat rest for at least 20 mins. Slice the meat into 6 slices on an angle. Put this back on a tray and place the foie gras on top and heat in the oven for 2 mins, or until the foie is just warm. Serve immediately with its jus.