New Year's Eve recipes from the Brown Hotel

New Year's Eve recipes from the Brown Hotel

New Year's Eve recipes from the Brown Hotel

Print
Email
|

by WHAS11 editors

WHAS11.com

Posted on December 27, 2012 at 9:12 AM

Duck Magret with Carmague Rice, Butternut Squash Brunoise and Parisian Zucchini with Huckleberry Sauce
Chef Laurent Geroli, the Brown Hotel
Serves 1

1 duck breast
salt
pepper
1 oz. grapeseed oil
5 parisian zucchini
½ c. butternut squash, brunoise and blanched
2 t. thyme
1 pt. huckleberries
½ c. champagne vinegar
3 T. honey
¼ c. chicken stock
½ c. carmague red rice
2 oz. butter

Method:
Preheat oven to 350 degrees. Heat a saute pan and add grapeseed oil. Season duck breast with salt and pepper. Sear on each side and then bake to desired temperature.

In a saucepan, add berries with vinegar and reduce by half. Add chicken stock and reduce again by half. Add honey and then blend with butter. Season with salt and pepper.

Cook rice until tender. Saute squash in a new pan and then add cooked rice with butter, thyme, salt and pepper. Saute zucchini and butter and plate with duck breast and rice mixture.

Orange-Bourbon French Toast with Seared Foie Gras and Sauternes Syrup
Chef Laurent Geroli, the Brown Hotel
Serves 1

1 orange, segmented, juiced and pureed
3 T. bourbon
2 eggs
½ c. heavy cream
1 t. cinnamon
1 t. sugar
2 slices brioche
1 T. butter
½ c. flour
3 oz. foie gras
½ c. sauternes syrup
orange segments

Method:
Preheat oven to 350 degrees. In a mixing bowl whisk orange puree, bourbon, eggs, cream, cinnamon and sugar together to make a batter. Dip the sliced brioche in the batter for about 30 seconds each side. In a saute pan, melt butter and add toast. Sear on one side. Turn over toast and place on a pan. Cook in oven while preparing foie gras.

Heat a second saute pan to high, without oil or butter. Dredge foie gras in flour and then add to dry pan. Sear on each side quickly. Foie gra is done when it has released some fat and begins to color.

Remove toast from the oven and place on a plate. Top with foie gras and drizzle sauternes syrup on top. Garnish with orange segments.

Print
Email
|