Course: Main Dish

Farming chicken burger

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Farming chicken burger
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
6 min
Servings Prep Time
4 people 15 min
Cook Time
6 min
Farming chicken burger
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
6 min
Servings Prep Time
4 people 15 min
Cook Time
6 min
Ingredients
Servings: people
Instructions
  1. Peel the avocado and smash them with the garlic, the lemon juice, salt and pepper.
  2. Slice the mushrooms, the lettuce, the pickles and the sun dried tomatoes
  3. On a hot pan, grill 4 pieces of La Ferme St. Jacques's farming Chicken burger on medium heat, 2 min from each side.
  4. Proceed with the plating by simply assembling the ingredients into the burger bun and add the tortilla chips.

Seared duck breast with raspberry sauce

Seared duck breast final

Seared duck breast with raspberry sauce
Print Recipe
Surprise your guests with this luxurious yet easy recipe.
Servings Prep Time
4 people 15 min
Cook Time
50 min
Servings Prep Time
4 people 15 min
Cook Time
50 min
Seared duck breast with raspberry sauce
Print Recipe
Surprise your guests with this luxurious yet easy recipe.
Servings Prep Time
4 people 15 min
Cook Time
50 min
Servings Prep Time
4 people 15 min
Cook Time
50 min
Ingredients
Servings: people
Instructions
  1. Remove the duck breast from the fridge to room temperature, and preheat the oven at 200 degree.
  2. Begin the gratin dauphinois by cuting the potatoes into thin round slices and season with salt, black pepper and nutmeg. Add the milk and 0.5L of crème fraiche, sprinkle the shredded cheese on top of the preparation and cook in the oven for 40 min or until golden brown.
  3. Pour the chicken stock and the raspberry jam in a pan and bring it to a boil on low heat. Season with salt and pepper.
  4. Once the gratin is done, remove from the oven and let it cool at room temperature. Sear the duck breasts in a hot frying pan on high heat, 1 min each side (Skin-side down first). Remove the melted fat and continue the cooking in the oven for 5 min at 200 degree.
  5. Add the duck fat to the sauce and the rest of the crème fraiche to make a liaison. After 5 min, remove the duck breasts and let it rest for at least 3 min.
  6. Proceed with the plating by adding the gratin first then the seared duck breast coated with the raspberry sauce. You can add a herb sauce for the decoration.
Recipe Notes

Recipe and plating by: Antonio El Khoury

Ginger Farming chicken

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Ginger farming chicken
Print Recipe
Servings Prep Time
2 people 30 min
Cook Time
40 min
Servings Prep Time
2 people 30 min
Cook Time
40 min
Ginger farming chicken
Print Recipe
Servings Prep Time
2 people 30 min
Cook Time
40 min
Servings Prep Time
2 people 30 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Marinate the Farming chicken pieces with the red wine vinegar, mashed garlic, ginger, black pepper, salt, 2 sprig of wild thyme and the zest of one and a half lemon for 30 min.
  2. After 30 min, drain the chicken pieces and coat them with the flower and remove the excess. Add the olive oil to a hot pan and sear the chicken on a high fire until golden brown.
  3. Add the marinade and the chicken stock to the pan and bring it to a boil, then, lower the fire and let simmer 35 min.
  4. Meanwhile, boil the jasmin rice with 2 cups of boiling water on low fire. You want the rice to be fluffy and sticky.
Recipe Notes

Recipe by: Antonio e Khoury

Tournedos rossini

Plat Viande

Tournedos rossini
Print Recipe
Servings Prep Time
4 People 15 min
Cook Time
15 min
Servings Prep Time
4 People 15 min
Cook Time
15 min
Tournedos rossini
Print Recipe
Servings Prep Time
4 People 15 min
Cook Time
15 min
Servings Prep Time
4 People 15 min
Cook Time
15 min
Ingredients
Sauce
Servings: People
Instructions
  1. Mix all the sauce ingredients in a pan on a low fire untill the sauce thickens.
  2. While the duck liver is pretty cold, cut into 1.5cm thick pieces and coat them with flour. Remove the excess flour and let the duck liver pieces chill in the fridge.
  3. Put a frying pan on a high fire. Coat the tournedos pieces with olive oil and black pepper and sear them in the hot pan 1 min form each side. Rest the meat for 5 min.
  4. Remove the duck liver from the fridge and sear them on a medium fire without adding any sort of fat. cook the duck liver pieces 1.5 to 2 min from each side in order to form a nice crust from the outside and preserving a soft texture from the inside. Rest the pieces for 1 min on a napkin.
  5. Proceed with the plating by adding the Duck liver pieces on top of the tournedos, then add the sauce.
Recipe Notes

You can add sauteed vegetables or mashed potaoes to the dish.

Recipe by: Antonio El Khoury

Seared duck breast with orange chocolate sauce

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Seared duck breast with orange chocolate sauce
Print Recipe
Servings Prep Time
2 people 5 min
Cook Time
15 min
Servings Prep Time
2 people 5 min
Cook Time
15 min
Seared duck breast with orange chocolate sauce
Print Recipe
Servings Prep Time
2 people 5 min
Cook Time
15 min
Servings Prep Time
2 people 5 min
Cook Time
15 min
Ingredients
Servings: people
Instructions
  1. Put the duck breast on a cold pan with skin side down, and turn on a low fire for 10 min in order to melt the excess fat. Remove gradually the melted fat.
  2. After 10 min, remove all the melted fat and put back the duck breast in the same pan on high heat for 1 to 2 min or until golden brown, then turn the breast and cook for 2 min.
  3. Remove from the pan, cover, and let it rest for 3 min.
  4. In the same pan, add the rosemary, the balsamic reduction, the black pepper and the chicken stock. Mix well and let it reduce to the half on a high heat. Once reduced, turn off the heat and add the chocolate and the orange zet.

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

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

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