Smoked duck breast Salad

Antonio El Khoury

Salade de magret fumé à l’orange Print Recipe CourseStarters CuisineFrench Servings Prep Time 4 people 15 min Servings Prep Time 4 people 15 min Salade de magret fumé à l’orange Print Recipe CourseStarters CuisineFrench Servings Prep Time 4 people 15 min Servings Prep Time 4 people 15 min Ingredients 2 …

Seared duck breast with orange chocolate sauce

Antonio El Khoury

Seared duck breast with orange chocolate sauce Print Recipe CourseMain Dish CuisineFrench 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 CourseMain Dish CuisineFrench Servings Prep Time 2 …

Duck filets and prunes Tajine

Antonio El Khoury

Duck filets and prunes Tajine Print Recipe CourseMain Dish Servings Prep Time 4 10 Cook Time 20 Servings Prep Time 4 10 Cook Time 20 Duck filets and prunes Tajine Print Recipe CourseMain Dish Servings Prep Time 4 10 Cook Time 20 Servings Prep Time 4 10 Cook Time 20 …

Half cooked whole duck liver Tagliatelles

Antonio El Khoury

duck liver mi-cuit au torchon Tagliatelles Print Recipe CourseMain Dish Servings 4 people Cook Time 20 min Servings 4 people Cook Time 20 min duck liver mi-cuit au torchon Tagliatelles Print Recipe CourseMain Dish Servings 4 people Cook Time 20 min Servings 4 people Cook Time 20 min Ingredients 500 …

Mushroom risotto with whole half cooked duck liver

Antonio El Khoury

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. CourseMain Dish CuisineItalian Servings Prep Time 4 people 10 min Cook Time 25-30 min Servings …

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

Antonio El Khoury

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 …

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

Antonio El Khoury

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 …

Duck gizzards with Potato soufflé

Antonio El Khoury

Duck gizzards with Potatoe soufflé Print Recipe CourseMain Dish CuisineFrench Servings 4 people Servings 4 people Duck gizzards with Potatoe soufflé Print Recipe CourseMain Dish CuisineFrench Servings 4 people Servings 4 people Ingredients 350 gr Potatoes 3 pcs Egg whites 0.5 tsp Dried basilic 1 pinch Nutmeg 1 pinch Salt …

Duck breast stuffed with duck liver canapés

Antonio El Khoury

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 CourseStarters CuisineFrench Servings …