Sentences with phrase «duck breast served»

Duck breast served over noodles with edamame and dried cherries sounds fancy but is actually super fast and easy.

Another new sumptuous land selection is the one I opted for — Smoked Duck Breast served with kale atop a sweet potato puree all drizzled with a pomegranate reduction.

Not exact matches

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Here the duck breast have been salted and then cooked at a low temperature for four hours before being sliced into neat pieces that serve as a base for a rich duck mousse made from the dark leg meat and whiskey.

It was ground breast of duck stuffed with leg of duck confit and foie gras and served with a red pepper ketchup.

Slice the duck breast to serve.

To serve: Slice the duck breasts.

To serve, slice each breast into 6 - 8 pieces, fan on a plate, and spoon the salsa over the duck, or serve on the side.

Seared Duck Breast with Fire Roasted Tomato, Poblano, and Corn Salsa (serves 4) Pair with Hibiscus Grenache cocktail of choice

The elegant townhouse serves only a three - course menu (dessert is a la carte), which includes smartly executed renditions of seared duck breast over cassoulet, chicken - leg ballontine, and jumbo lump crab risotto.

At the end of the class each of us was served a dinner of duck breast smothered in Mole Poblano with a side of rice.

Dishes like wood - grilled rack of lamb served in oaxacan black mole with garlic - mashed potatoes; mahi - mahi in a rustic salsa of roasted tomatoes, onions, and peppers; slow - roasted pork marinated with achiote and sour orange juice; and succulent duck breast complemented with a mole poblano and white rice, garnished with chopped cilantro, peanuts and sesame seeds.

Slice the duck breasts and arrange them on warmed serving dishes.

Trilling's meals include such unique pairings as spicy chicken and red mole tomales in banana leaves, tender grilled shrimp with chocolate marinade, succulent pan-fried scallops served on chayote purée with tamarino, guava and chocolate sauce, and expertly sautéed duck breast in achiote chocolate sauce.

Nearby in the West Village, Madeline's Restaurant & Wine Tasting Room pours top Central Coast wines by day and, in the evening, serves such favorites as lamb shank and a pan-seared duck breast.

The critic Robert Hughes has pointed out that David Hockney's The First Marriage (A Marriage of Styles I), in Tate Britain, cheekily adapts Noland's concentric circles to serve as the bride's breasts, her earrings, and the sun in the Egyptian sky under which she is being married (as it happens, Hockney knew Noland and also borrowed the technique of staining acrylic into raw cotton duck).