Monthly Archives: April 2008

Broiled Duck Breast Appetizer

Served with Hollandaise sauce and white raisins. Perfect combination. I worked up my own version after trying this in Austin Texas at the Driskill Hotel,Chef Bull. Ingredients Duck Breast seasoned and cooked medium rare. Hollendaise Sauce White raisins Preparation Cut … Continue reading

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Saffron Lemon Cream Sauce

Great as the base for Potatoes Au Gratin, or for Chicken pot pie LEMON SAFFRON CREAM 1/2 tsp. minced shallots 1 tbsp. butter 1 c. heavy cream Pinch of saffron Lemon segments with peel Salt & white pepper to taste … Continue reading

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