cabbage stuffed cheek and oxtail

GENERAL INFORMATION
INGREDIENTS

PREPARATION

1. olive oil in a casserole Heat. Enter the beef cheek and oxtail cut into pieces. Once browned, add the sliced ​​carrots and chopped onion, and brown for 5 minutes.

2. Pour the wine, let it boil for 5 minutes then add the veal stock, salt and pepper. Simmer 2 hours to 2 hours 30 minutes, until the meat is soft.

3. Peel cabbage. Keep only the best leaves. Immerse few minutes in boiling water to soften. Drain the meat, fray them in a bowl.

4. Strain the juice, collect vegetables , mash them with the meat. Put the juice to reduce to a creamy sauce. Divide the meat in the center of the cabbage leaves. Close them gently, then wrap in plastic wrap.

5. Before serving, reheat stuffed cabbage 8 to 10 minutes to steam, gently remove the film and serve with hot sauce.

duck hawk Rossini

GENERAL INFORMATION

  •  PREPARATION TIME: 15 MINUTES
  •  COOKING TIME: 20 MINUTES
  •  SERVES: 4 PEOPLE

INGREDIENTS

  •  4 DUCK HAWK
  •  4 BEADS OF GARLIC, MINCED
  •  400 G CHANTERELLES
  •  50 G OF HOT BUTTER
  •  1 GLASS OF DRY WHITE WINE
  •  2 C. TABLESPOON HONEY
  • PREPARATION
  • 1. Raise the duck hawk 4 and pepper them skin side, place them on a plate. Arrange the lean side of garlic, minced 4 beads. Exit 70 g of butter from the refrigerator.
  • 2. Clean 400 g chanterelles or mushrooms. Chop 1 shallot, throw it in 50 g of warm butter. Add the mushrooms, let exude water. Salt after cooking.
  • 3. Dry Fry 8 slices of raw foie gras Montfort, 2 minutes on each side. Salt and pepper on both sides. Book.
  • 4. Filter liver fat. Fry the duck-y dove covered with minced garlic 2 minutes skin side 1 minute lean side. Pour a few drops of Armagnac. Salt. Remove the breasts , keep warm.
  • 5. Degrease and deglaze the pan with 1 cup of dry white wine, let reduce. Off the heat, add 2 tbsp. tablespoon of honey and the remaining butter.
  • 6. Pour sauce on each plate, place the duck and style to each one with foie gras. Add the mushrooms. Spend 15 seconds in a hot oven and serve.