Buffalo Bourguignon With Duck Fat Poached Red Potatoes Recipes

NOLA'S MASHED RED POTATOES

Steps:

• In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender -- do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy.

DUCK FAT POTATOES

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs, if using. Bake the potatoes, stirring occasionally, until the potatoes are very brown and crisp, 30 to 40 minutes.

CIPPOLINI ONIONS ROASTED WITH DUCK FAT

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large ovenproof skillet with the duck fat and place over medium heat. When the fat is nice and hot, add the onions, tossing to coat, and cook for 5 minutes until they begin to caramelize. Add the thyme, and season with salt and pepper. Stick the pan in the oven and roast for 15 minutes until the onions are soft and slightly charred.

BUFFALO STEAKS WITH SWEET POTATOES, CORNBREAD AND GRAVY

Steps:

• For the cornbread: Preheat the oven to 375 degrees F. Grease a 9-inch cast-iron skillet with cooking spray or butter.
• Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, honey, vanilla, eggs and rosemary in a medium bowl. Add the milk mixture to the flour mixture and fold to combine. Transfer to the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool slightly.
• Meanwhile, make the honey butter: Beat the heavy cream and salt in the bowl of a stand mixer on medium-high speed until stiff peaks form, then add the honey and whip for an additional 1 minute. Remove from bowl and transfer to a serving container. Serve with the warm cornbread.
• For the Gravy: Coat a medium skillet with olive oil and heat over medium. Add the shallot and saute until translucent. Season with salt. Add the mushrooms and saute until slightly browned and softened, about 5 minutes. Remove from the heat and add the brandy. Tilt the pan towards the flame and return to the heat? this will cause the skillet to flare. When the flame goes out, add the demi-glace and Dijon mustard. Stir to combine and cook until the mixture reduces by half. Keep warm.
• For the Sweet Potatoes: Add the potatoes to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot. Add the butter and mash with a potato masher. Add the brown sugar, heavy cream, maple syrup and orange zest and mix with a spatula to combine. Season to taste with salt.
• Meanwhile, fill a medium skillet with 1/2 inch of oil and heat over medium-high until shimmering. Add the sage leaves and fry until crispy, about 30 seconds. Remove leaves from heat to a paper towel-lined plate.
• For the Bison Steaks: Preheat a large cast-iron skillet over high heat. Add enough olive oil to coat the skillet. Salt the buffalo steaks generously on both sides. Add steaks to the pan and sear until heavily crispy and brown, about 3 minutes. Flip steaks and sear on other side for about 2 minutes. Reduce heat to medium and add the butter, garlic and thyme to the skillet. Baste the steaks frequently with the flavored butter, and cook to desired temperature, about 7 minutes for medium-rare. Remove from skillet and allow to rest for 5 minutes before serving.

BUFFALO ROSSINI

Steps:

• Trim tenderloin of all fat and sinew. Portion into 6-ounce fillets and tie to keep shape. Set aside.
• Potato Puree: Bring the potatoes to a boil in salted water and then reduce to a simmer. Steep the minced black truffles in heavy cream. When the potatoes have fully cooked, drain in colander until dry, but still warm. Push the potatoes in a fine drum sieve or rice into a bowl. Whisk in heavy cream and butter. Finally, add truffle oil and season, to taste.
• Red Onion Confit: Sweat the onions in oil in a small rondeau until wilted and tender. Add vinegar and cook until dry. Add sugar, wine, and thyme, and cover. Cook on low heat until the liquid has been evaporated and the onions are very soft. Hold warm in pot with lid.
• Red Wine Demi-glace: Simmer wine and aromatics until almost all of the wine has evaporated, being careful not to burn. Add veal stock and reduce to until proper consistency is achieved. Strain through chinois and hold in a small bain marie.
• Assembly: Season the buffalo and foie gras on both sides with salt and pepper. Sear the seasoned Buffalo filet in a little oil on both sides until desired temperature is reached. Add seasoned foie fras and cook until just cooked through. Baste meat and foie gras with a little butter and thyme. Drain on paper towel. Place some truffled potato puree in the middle of the plate, place the buffalo on top. Take warm onion confit and place on top of the buffalo followed by foie gras. Spoon warm sauce over the top. Sprinkle with chives and a little truffle oil.