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