Duck filets and prunes Tajine

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Duck filets and prunes Tajine
Print Recipe
Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Duck filets and prunes Tajine
Print Recipe
Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Ingredients
Servings:
Instructions
  1. Pour the duck fat in a hot pan and add to it the finely chopped onions. Let it cook on low fire until translucent.
  2. Meanwhile, cut the duck filets into big chunks and add it to the frying onions, and let it cook for ten minutes with the cinnamon, saffron, curcuma and salt.
  3. Add the Prunes and stir from time to time during five minutes. This dish should be served hot.
Recipe Notes

Recipe by: Jihane Feghali

Half cooked whole duck liver Tagliatelles

Tagliatelle jihane

duck liver mi-cuit au torchon Tagliatelles
Print Recipe
Servings
4 people
Cook Time
20 min
Servings
4 people
Cook Time
20 min
duck liver mi-cuit au torchon Tagliatelles
Print Recipe
Servings
4 people
Cook Time
20 min
Servings
4 people
Cook Time
20 min
Ingredients
Servings: people
Instructions
  1. Cook the pasta in salted boiling water. Cut the half cooked whole duck liver into 8 pieces, then cut the pieces into halfs. Reserve 6 of them to decorate the dish at the end.
  2. In a pan, mix the crème fraîche with the nutmeg, the duck liver pieces, the salt and the freshly grated black pepper, and simmer for 5 minutes.
  3. Add the pasta to the sauce and stir from time to time during 1 minute.
  4. Use then the 6 pieces of duck liver and the baies roses to decorate your dish.
Recipe Notes

Recipe by: Jihane Feghali

Mushroom risotto with whole half cooked duck liver

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Mushroom risotto with whole half cooked duck liver
Print Recipe
This risotto recipe is a classic with a twist. The slice of foie gras on top, will take this dish to a very new level.
Servings Prep Time
4 people 10 min
Cook Time
25-30 min
Servings Prep Time
4 people 10 min
Cook Time
25-30 min
Mushroom risotto with whole half cooked duck liver
Print Recipe
This risotto recipe is a classic with a twist. The slice of foie gras on top, will take this dish to a very new level.
Servings Prep Time
4 people 10 min
Cook Time
25-30 min
Servings Prep Time
4 people 10 min
Cook Time
25-30 min
Ingredients
Servings: people
Instructions
  1. Clean the mushrooms by rubbing the dirt off with a paper towel then cut into big chunks. Bring the duck stock to a boil and preserve for rice cooking.
  2. Put the butter in a hot pan and add the chopped onion. Stir until the onion will become translucent, and then add the garlic clove and the mushrooms consecutively. Sprinkle dried basil with a pinch of salt and pepper, add the wine, and let the liquid reduce to half.
  3. Add the rice to the mushroom mixture and mix well. When the rice absorbs all the liquid in the pan, add a ladle of duck stock and stir continuously until the rice absorbs the liquid. Repeat this procedure so that the rice will be well cooked.
  4. To finalize the recipe, add the crème fraiche and the parmesan cheese and gently fold the mixture. Serve this dish hot, with a piece of “Foie gras entier mi-cuit” on top.
Recipe Notes

Recipe by: Antonio el Khoury

La Ferme St Jacques part of Wine Festival, December 2015.

La Ferme St Jacques was a part of the Wine Festival in ”  Beit El Hirafi” Zouk Mikael.

Foie gras poëlé au grué, suc de canard au chocolat amer

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Foie gras poele au grue, sucs de canard au chocolat amer
Print Recipe
This recipe was done by Chef Jerôme Anfray, Executive Chef of O Monot, in the 5th edition of Beirut cooking festival. Chef Jerome had used the foie gras of La Ferme St Jacques, to create a Stunning fine dining dish.
Servings
4 people
Servings
4 people
Foie gras poele au grue, sucs de canard au chocolat amer
Print Recipe
This recipe was done by Chef Jerôme Anfray, Executive Chef of O Monot, in the 5th edition of Beirut cooking festival. Chef Jerome had used the foie gras of La Ferme St Jacques, to create a Stunning fine dining dish.
Servings
4 people
Servings
4 people
Ingredients
Sauce
Garnish
Servings: people
Instructions
  1. Slice the duck liver. Mix the flour with the grué of cocoa. Salt and pepper on the duck liver and put in the flour mixture.
  2. For the sauce, break the bones. In a pan, put bones and give coloration. Add carrots, onion and thym. Add flour and water and chicken stock. Cook for 2 hours. After cooking, make a reduction.
  3. For the garnish, cook the celery with milk. After cooking take out the milk and mix with the butter to make mashed celery and add the grue.
  4. To finalize, cook the duck liver in a pan. Make a reduction with the duck juice and add the chocolate to make a liaison.
Recipe Notes

Recipe by: Chef Jerôme Anfray

Pressé de volaille au foie gras. Chutney de figues au vinaigre de raisin

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Pressé de volaille au foie gras.
Print Recipe
This recipe was made by Chef Mickeal GANTNER (Executive Chef of La Centrale Rastaurant) in the 5th edition of Beirut cooking festival. Chef Mickeal used the farming chicken and the Foie gras from la Ferme St Jacques to present a mouthwatering fine dinning dish.
Servings
4 people
Servings
4 people
Pressé de volaille au foie gras.
Print Recipe
This recipe was made by Chef Mickeal GANTNER (Executive Chef of La Centrale Rastaurant) in the 5th edition of Beirut cooking festival. Chef Mickeal used the farming chicken and the Foie gras from la Ferme St Jacques to present a mouthwatering fine dinning dish.
Servings
4 people
Servings
4 people
Ingredients
Chermoula Ingredients
Servings: people
Instructions
Preparation
  1. Clean the chicken fillets. Poach the fillets in the low-temperature broth. once cooked, remove the fillets and let them set in the fridge. Cut the dried figs into small cubes and cook gently with the porto wine. When the porto is fully absorbed by the figs, pass the mixture in the mixer and let it set
The Gelée
  1. Soak the gelatine leaves in cold water. Heat the broth and stir in the gelatin. Add the zest of half an orange and check the seasoning. Once the fillets chilled, cut into slices of 1/2cm and the foie gras too.
Mounting of the "Terrine"
  1. in a mold, pour a layer of gelée. Add a layer of sliced chicken, and brush it with the gelée. Then add a layer of foie gras and bruch it with gelée too. Repeat the process until you reach the edges of the mold.
  2. Film the mold, add a load to press it well, then refrigerate for 12 hours. Add a little of vinegar to the fig chutney. Unmold the chicken and Foie gras "pressée", and toast some French bread. Meanwhile, grate the other half of orange and crash the jamaican pepper.
Plating
  1. Lightly sprinkle the mixture of crushed pepper, salt and orange zest on the "pressé", and you can use edible flowers to have a colorful dish.
Recipe Notes

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Recipe by: Mickeal GANTNER - Executive Chef of La Central Restaurant

Duck gizzards with Potato soufflé

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Duck gizzards with Potatoe soufflé
Print Recipe
Servings
4 people
Servings
4 people
Duck gizzards with Potatoe soufflé
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Boil the potatoes in water. Mash it with duck fat, creme fraiche, nutmeg, salt, pepper. Mix until a smooth puree.
  2. Break the eggs and separate the whites from the yolks. Stir the yolks and mash it with the potatoes. Add the grated cheese, while retaining some for the top. Mix well
  3. Preheat oven to 180 ° C. Beat the egg whites with a pinch of salt. Gently fold whites into mixture obtained above. Pour mixture evenly in the molds and bake for about 20 minutes .
  4. Meanwhile, bring the duck stock to a boil and add the cornstarch to make the liquid thicker. Heat the gizzards in a hot skillet by adding a pinch of pepper. You can use chives for presentation

Duck breast stuffed with duck liver canapés

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Duck breast stuffed with duck liver canapés
Print Recipe
This recipe can be used as an untraditional and innovative starter to impress your guests and let them discover new flavors and new ways to taste the singularity of La Ferme St Jacques's magret fourré au foie gras
Servings Prep Time
4 people 10 min
Cook Time
40 min
Servings Prep Time
4 people 10 min
Cook Time
40 min
Duck breast stuffed with duck liver canapés
Print Recipe
This recipe can be used as an untraditional and innovative starter to impress your guests and let them discover new flavors and new ways to taste the singularity of La Ferme St Jacques's magret fourré au foie gras
Servings Prep Time
4 people 10 min
Cook Time
40 min
Servings Prep Time
4 people 10 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Cook the potatoes in boiling water. Mash it with St Jacques duck fat, crème fraiche, nutmeg, salt, pepper. Mix until you have a smooth purée.
  2. Spread the purée maintaining a thickness of about 0.5cm. Let it cool in the fridge for 15 min. Cut round pieces of mashed potatoes of 3cm diameter.
  3. Hot a pan, add olive oil, and brown puree circles (40sec to 1 min on each side) and let it stand for 5 minutes.
  4. Proceed with the plating by adding 3 drops of balsamic reduction on the potatoes circles, then place the slices of St. Jacque’s magret fourré au foie gras on the potatoe cirlces.
  5. You can use basil or mynth leaves and cherry tomato for decoration.
Recipe Notes

Bon Appétit!

From La Fermre St Jacques

Smoked duck breast quiche lorraine

Quiche lorraine au Magret Fume entier
Print Recipe
The addition of the smoked duck breast in the quiche lorraine will allow your guests to discover a new taste, full of flavors and delicacy, and will bring this classic French starter to a new level.
Servings Prep Time
6 people 20 min
Cook Time
30 min
Servings Prep Time
6 people 20 min
Cook Time
30 min
Quiche lorraine au Magret Fume entier
Print Recipe
The addition of the smoked duck breast in the quiche lorraine will allow your guests to discover a new taste, full of flavors and delicacy, and will bring this classic French starter to a new level.
Servings Prep Time
6 people 20 min
Cook Time
30 min
Servings Prep Time
6 people 20 min
Cook Time
30 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven between 200 and 210 C. Unroll the puff pastry in a buttered pie pan Prick the base of the molded dough and gently place in each quiche the half of the smoked duck breast cubes and the half of the grated emmental cheese
  2. In a large bowl, mix well the eggs with the crème fraiche, crashed garlic, and the wine. Then, add the rest of the smoked duck breast, nutmeg, salt and pepper.
  3. Pour the mixture evenly in each quiche, then sprinkle the top of each quiche with the rest of emmental cheese Bake for about 30 min or until golden brown.
  4. Bake for about 30 min or until golden brown.
  5. The smoked duck breast quiche Lauraine, can be served warm or cold as a delicious and innovative starter
Recipe Notes

The smoked duck breast quiche Lauraine, can be served warm or cold as a delicious and innovative starter

Recipe by: Antonio el Khoury

La Ferme St Jacques with Sesobel 2015

Another year… La Ferme St Jacques with Sesobel at les Jardins du Mzaar Kfardebian, “Journée Champêtre”….Cassoulet, Rillette, Pate were served this day….