Ariane Daguins French Kisses And Gascogne Sushi Recipes
ARIANE DAGUIN'S FRENCH KISSES AND GASCOGNE SUSHI
Provided by Jonathan Reynolds
Categories appetizer
Time 20m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).
- Place the duck terrine in the bowl of a food processor. Pulse until smooth and spreadable (do not overpulse). Reserve 10 tablespoons for the Gascogne sushi and put the rest in a pastry bag fitted with a large tip.
- Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.
- For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.
LEE REMICK'S BARBECUED CHINESE DUCK
Provided by Jonathan Reynolds
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Trim excess fat and skin from the duck breasts. Combine the sherry, sugar, soy sauce, ginger and mustard and pour over the duck. Marinate several hours or overnight, turning occasionally.
- Drain the duck and reserve the marinade. Grill for 20 to 25 minutes over medium heat, turning and moving duck to avoid flare-ups while basting frequently.
- Allow the duck to rest for 5 minutes before slicing. Sprinkle with sesame seeds before serving.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams
MY FAVORITE TOMATO RECIPE
Provided by Jonathan Reynolds
Categories easy, quick, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Slice the tomato.
- Put it on a plate.
- Serve immediately.
BANANA CARAMEL SAUCE
This luscious sauce made of heavy cream, bananas, white chocolate and sugar is meant to be served with our banana-walnut bread pudding, but it's equally delicious drizzled over Sunday morning French toast.
Provided by Jonathan Reynolds
Categories brunch, easy, quick, ice creams and sorbets, sauces and gravies, dessert
Time 20m
Yield About 3 cups
Number Of Ingredients 4
Steps:
- Combine sugar and 2 tablespoons water in a heavy pan and set over medium heat. When sugar begins to brown, remove from the heat and allow to reach a deep, nutty brown. Carefully pour in cream (it will sputter). Let the mixture cool slightly and return to the heat. Add the bananas. Stir until sugar melts again and the mixture is smooth (except for the bananas).
- Place the chocolate in a large bowl, pour the hot cream mixture over it and stir until the chocolate melts. Serve warm.
Nutrition Facts : @context http, Calories 711, UnsaturatedFat 14 grams, Carbohydrate 77 grams, Fat 44 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 27 grams, Sodium 94 milligrams, Sugar 73 grams
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