Roasted Veggies with Rougie Duck Foie Gras with Armagnac

Ingredients 1 whole red onion, peeled And cut Into large chunks 1 whole red bell pepper, seeded and cut into large chunks 1  whole chopped carrots 1/2 whole butternut squash, peeled And cut into large chunks 3 cloves garlic, minced salt and pepper, to taste 1 teaspoon Montreal Steak Seasoning or any other seasonings or herbs … More Roasted Veggies with Rougie Duck Foie Gras with Armagnac

Duck Breast with L’Epicurien Rose Petal Confit

  Ingredients 3 Duck Breasts or legs Salt Black Pepper, freshly ground Rose Petal Confit 2 oz. sugar 1 tbsp. Water 8 Figs, quartered 1 tbsp Sherry vinegar 4 Juniper berries, crushed in a mortar 1 ½ tbsp L’Epicurien Rose Petal Confit Provencale mini-pancakes 3.5 oz Chick pea flour 1 cup Water 1 ½ (0.5 … More Duck Breast with L’Epicurien Rose Petal Confit

Rougié Confit of Duck Legs with Sarlat Style Potatoes

    1 can Rougie Confit of Duck Legs Duck Fat Potatoes 4 cloves garlic Parsley Salt and freshly ground pepper Slice potatoes and fry in duck fat with the garlic cloves. Heat Confit of Duck Legs in 350 degree oven for about ten minutes, until warmed through. Grill skin to crispen before serving. Arrange … More Rougié Confit of Duck Legs with Sarlat Style Potatoes