RECIPE ebooks. 22 Exciting Recipes for ROASTING AND BAKING. LIKE us on Facebook! Follow us on Twitter!

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1 RECIPE ebooks 22 Exciting Recipes for ROASTING AND BAKING LIKE us on Facebook! Follow us on Twitter!

2 Table of Contents Baked Stuffed Pork Chops Beef Wellington Breast of Rock Cornish Game Hen with Mushroom Forcemeat Cantonese Roast Pork (Char Sieu) Carolina Barbecue Chicken Legs with Duxelles Stuffing Corned Beef Hash Guava-Glazed Pork Ribs Lacquer-Roasted Pork Ribs (Kao Paigu) Pan-Smoked Chicken Pork Roast with Jus Lié Roast Chicken with Pan Gravy Roast Duckling with Sauce Bigarade Roast Leg of Lamb Boulangère Roast Leg of Lamb with Haricots Blanc (Gigots à la Bretonne) Roast Leg of Lamb with Mint Sauce Roast Rack of Lamb Persillé Roast Turkey with Pan Gravy and Chestnut Stuffing Roasted Shoulder of Lamb and Couscous (Mechoui) Salmon Fillet with Smoked Salmon and Horseradish Crust Standing Rib Roast au Jus Veal Shoulder Poêlé

3 Baked Stuffed Pork Chops Makes 10 servings 10 (8 to 10 oz/227 to 284 g) center-cut pork chops, 1½ in/4 cm thick STUFFING 2 oz/57 g vegetable oil 4 oz/113 g minced onions 3 oz/85 g minced celery 2 tsp/6 g minced garlic 1 lb 8 oz/680 g dried bread crumbs 1 tbsp/ 3 g chopped parsley 1 tsp/1 g rubbed sage 2 tsp/10 g salt 1 tsp/2 g ground black pepper 6 fl oz/180 ml Chicken Stock, or as needed 24 fl oz/720 ml Demi-Glace 1. Cut a pocket in each pork chop and refrigerate until the stuffing is properly prepared and cooled. 2. Heat half of the oil in a pan over medium heat. Add the onions and cook until golden brown, 8 to 10 minutes. Add the celery and garlic and cook until the celery is limp, another 8 to 10 minutes. Remove from the pan, spread out on a sheet pan, and allow to cool completely. 3. Combine the onion mixture with the bread crumbs, parsley, and sage. Season with salt and pepper. Add enough of the stock to make a stuffing that is moist but not wet. Chill the stuffing until it is 40 F/4 C. 4. Divide the mixture into 10 equal portions and place 1 portion into the cavity of each pork chop. Secure the chops by closing with skewers. 3

4 5. Season the chops with salt and pepper. Heat the remaining oil in a sauté pan over high heat. Sear the pork chops until golden brown on both sides. Transfer to a sheet pan and finish cooking in a 350 F/177 C oven to an internal temperature of 160 F/71 C. 6. Pour off any excess oil from the sauté pan. Add the demi-glace and bring to a simmer. Degrease the sauce if necessary. Adjust seasoning with salt and pepper. 7. Serve the stuffed pork chops with the sauce. 4

5 Beef Wellington Makes 10 servings 4 to 5 lb/1.81 to 2.27 kg beef tenderloin 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 2 fl oz/60 ml clarified butter or vegetable oil 8 oz/227 g foie gras pâté 2 oz/57 g finely chopped truffle peelings 1 sheet Puff Pastry 3 fl oz/90 ml Egg Wash 20 fl oz/600 ml Madeira Sauce (recipe follows) 1. Season the tenderloin with the salt and pepper. Heat the butter or oil in a large sauté pan over high heat. Sear the tenderloin on all sides and let it cool. Spread the tenderloin with the pâté and sprinkle with the truffles. 2. Roll the dough out to ᶟ ₁₆ in/5 mm thick. Place the tenderloin top side down in the center of the dough. Wrap the dough around the tenderloin. Fold the ends under and place the seam on the bottom. Brush with egg wash. 3. Place the beef, seam side down, on an oiled baking sheet in a 400 F/204 C oven. Bake until the puff pastry is lightly browned, about 20 minutes. (Use a convection oven if possible.) 4. Cut into ¾-in/2-cm-thick slices. Serve immediately with the Madeira Sauce on the side. 5

6 Madeira Sauce Makes 32 fl oz/960 ml 40 fl oz/1.20 L Jus de Veau or Lié Demi-Glace 12 fl oz/360 ml Madeira salt, as needed ground black pepper, as needed 4 oz/113 g butter, medium dice 1. Bring the lié or demi-glace to a simmer and reduce by half over medium heat. 2. Add the Madeira and simmer for 2 to 3 minutes more, or until the sauce has good flavor and consistency. Season with salt and pepper. 3. Whisk in the butter over low heat just before serving. 6

7 Breast of Rock Cornish Game Hen with Mushroom Forcemeat Makes 10 servings 10 (1 lb 4 oz/567 g) Rock Cornish game hens 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 2 lb 12 oz/1.25 kg Mushroom Forcemeat (recipe follows) 1 fl oz/30 ml clarified butter 20 fl oz/600 ml Madeira Sauce 1. Remove the breasts from the hens. Make them into suprêmes and remove and reserve the leg and thigh meat to prepare the Mushroom Forcemeat stuffing. Refrigate until needed. 2. Loosen the skin from the breast meat. Season the breasts on all sides with salt and pepper. Pipe about 2 oz/57 g of the forcemeat between the skin and meat of each breast. Smooth the surface to spread the forcemeat evenly. 3. Place the stuffed breasts in a baking dish. Brush lightly with butter. Bake in a preheated 350 F/177 C oven for 20 to 25 minutes or to an internal temperature of 165 F/74 C. Baste with additional butter or any pan juices during baking time. 4. Heat the Madeira Sauce and serve 2 fl oz/60 ml with each breast (2 suprêmes). (Optional: Slice each breast on a slight diagonal into 4 slices and fan the slices out on a warm plate.) Mushroom Forcemeat Makes 2 lb 12 oz/1.25 kg 12 oz/340 g Rock Cornish game hens, leg and thigh meat only, small dice (see Note) 2 tsp/10 g salt 7

8 ½ tsp/1 g ground black pepper 2½ oz/71 g minced bacon 1 oz/28 g butter 1 oz/28 g minced shallots 1 garlic clove, minced 10 oz/284 g minced white mushrooms 10 oz/284 g minced morels 1 thyme sprig 1 bay leaf 4 sage leaves 4 fl oz/120 ml Madeira 1 egg 5 fl oz/150 ml heavy cream NOTE 1. Season the meat with salt and pepper and refrigerate until needed. 2. Place the bacon and butter in a sauté pan over medium heat. Render the bacon until crisp. Add the shallots and garlic and sauté until aromatic. Add all the mushrooms and sweat until barely tender. Add the thyme, bay leaf, sage, and Madeira. Reduce until thickened. Remove and discard the bay leaf, thyme, and sage. Adjust seasoning with salt and pepper. Chill the mixture to below 40 F/4 C. 3. Process the diced meat and egg to a paste in a food processor, scraping down the bowl periodically. Add the cream and pulse the machine on and off until the cream is just incorporated. Transfer to a bowl. Fold in a cooled mushroom mixture. Hold chilled until ready to use. This forcemeat can be prepared using any lean diced poultry meat to replace the leg and thigh meat from the Cornish game hen. 8

9 Cantonese Roast Pork (Char Sieu) Makes 10 servings 4 lb/1.81 kg boneless pork butt BRINE 1 gal/3.84 L water 4 oz/113 g salt 4 oz/113 g brown sugar 1 orange, peel only 1 cinnamon stick 1 tbsp/6 g black peppercorns 1 tbsp/6 g Szechwan peppercorns 3 star anise pods ½ oz/14 g ginger, crushed 10 dried Chinese chiles 1 bunch green onions, bruised MARINADE 2 tsp/6 g minced garlic 1 tsp/3 g Chinese Five-Spice Powder 1½ oz/43 g brown sugar 1 fl oz/30 ml mushroom soy sauce 4 tsp/20 ml hoisin sauce ½ fl oz/15 ml brown bean paste 1 tsp/5 ml sesame oil 9

10 2 fl oz/60 ml Chinese rice wine (Shaoxing) 3 fl oz/90 ml Chicken Stock or Brown Pork Stock 5 oz/142 g sliced green onions 1. Cut the pork into rectangles (3 by 3 by 8 in/8 by 8 by 20 cm). 2. Bring the water for the brine to a boil and add all the brine ingredients. Stir to dissolve the sugar and salt. Allow the brine to cool to room temperature. 3. Place the pork in the cool brine, cover, and refrigerate overnight. 4. The next day, remove the pork from the brine, pat dry, and discard the brine. 5. To make the marinade, combine all the ingredients. Pour the marinade over the pork, massage it into the meat, cover, and refrigerate overnight, turning the meat occasionally. 6. On the third day, remove the pork from the marinade and wipe off excess (reserve excess marinade for glazing). Place the pork in a roasting pan on a wire rack. 7. Fill a pan with water, place it in the oven, and heat the oven to 325 F/163 C. 8. Place the pork in the oven and roast, glazing every 30 minutes with the reserved marinade, until it reaches an internal temperature of 150 F/66 C, about 1½ hours. 9. Remove the pork from the oven and allow it to rest for 5 minutes before slicing. Serve garnished with green onions or chop and use to fill pork buns. 10

11 Carolina Barbecue Makes 10 servings 12 lb/5.44 kg pork butt 1 oz/28 g salt ½ oz/14 g ground black pepper 10 sandwich buns, split and toasted 10 fl oz/300 ml North Carolina Piedmont Sauce (recipe follows) 10 fl oz/300 ml Barbecue Sauce (North Carolina Western Sauce; recipe follows) 10 fl oz/300 ml Mustard Barbecue Sauce (North Carolina Eastern Low Country Sauce; recipe follows) 1. Season the pork butt with salt and pepper. Roast in a 300 F/149 C oven until tender, about 5 hours. 2. Remove the pork from the oven and allow it to cool slightly. When cool enough to handle, shred or chop the pork. 3. For each portion, serve about 6 oz/170 g of the pork on a toasted bun with the sauces on the side. North Carolina Piedmont Sauce Makes 32 fl oz/960 ml 15 fl oz/450 ml white vinegar 15 fl oz/450 ml cider vinegar 3½ tsp/7 g red pepper flakes 1½ fl oz/45 ml Tabasco sauce 11

12 1¾ oz/50 g sugar 4 tsp/8 g cracked black peppercorns 1. Combine all the ingredients and mix well. 2. The sauce is ready to use now, or it may be refrigerated for later use. Barbecue Sauce (North Carolina Western Sauce) Makes 32 fl oz/960 ml 1½ oz/43 g brown sugar 4½ tsp/9 g paprika 4½ tsp/9 g chili powder 4½ tsp/9 g dry mustard 1 tsp/5 g salt ¾ tsp/1.50 g cayenne 1 fl oz/30 ml Worcestershire sauce 6 fl oz/240 ml white vinegar 24 fl oz/720 ml ketchup 2 fl oz/60 ml water 1. Combine all the ingredients and mix well. Adjust seasoning with salt and cayenne, if necessary. 2. The sauce is ready to use now, or it may be refrigerated for later use. 12

13 Mustard Barbecue Sauce (North Carolina Eastern Low Country Sauce) Makes 32 fl oz/960 ml 1 fl oz/30 ml vegetable oil 1 lb/454 g chopped onions 1½ oz/43 g minced garlic 16 fl oz/480 ml white vinegar 11 fl oz/330 ml spicy brown mustard 2 tsp/4 g celery seed 3½ oz/99 g sugar salt, as needed ground black pepper, as needed 1. Heat the oil in a saucepan over medium heat. Add the onions and sauté until translucent, about 4 minutes. Add the garlic and cook until aromatic, about 1 minute. 2. Add the remaining ingredients and bring the mixture to a simmer to melt the sugar. Remove the pan from the heat and allow the flavors to blend, about 30 minutes. Adjust seasoning with salt and pepper. 3. The sauce is ready to use now, or it may be refrigerated for later use. 13

14 Chicken Legs with Duxelles Stuffing Makes 10 serving 10 (6 oz/170 g) chicken legs DUXELLES STUFFING 6 oz/170 g minced shallots 2 oz/57 g butter 2 lb/907 g small-dice mushrooms 1 tbsp/15 g salt 2 tsp/4 g ground black pepper 8 fl oz/240 ml heavy cream, reduced 8 oz/227 g fresh bread crumbs 1 tbsp/9 g chopped parsley 2 oz/57 g butter, melted 20 fl oz/600 ml Suprême Sauce 1. Bone out the chicken legs. Lay the meat between sheets of parchment paper or plastic wrap. Pound the legs flat wit a mallet. Refrigerate until needed. 2. To make the duxelles stuffing, sweat the shallots in the butter over medium-high heat until translucent, 2 to 3 minutes. Add the mushrooms and sauté them until dry to create a duxelles. Season the duxelles with some of the salt and pepper. 3. Add the cream, bread crumbs, and parsley and mix well. If desired, the duxelles can be chilled now and reserved for later use. 4. Season the chicken legs with the remaining salt and pepper. Portion 3 oz/85 g of the duxelles onto each chicken leg. Fold the meat over the stuffing and place the stuffed legs on a rack in a roasting pan with the seam side down. 14

15 5. Brush the chicken legs with the butter. Bake in a 375 F/191 C oven, basting occasionally, until a thermometer inserted in the center of the legs reaches a temperature of 180 F/82 C, 25 to 30 minutes. The chicken legs should be a light golden brown. 6. Serve each chicken leg with 2 fl oz/60 ml of the sauce on a heated plate. 15

16 Corned Beef Hash Makes 10 servings 2 fl oz/60 ml vegetable oil or bacon fat 8 oz/227 g large-dice onions 5 oz/142 g large-dice parsnips 3 oz/85 g large-dice carrots 1 lb 8 oz/680 g red skin potatoes, peeled if desired 2 lb/907 g corned beef, cooked, cut into 1-in/3-cm dice 1½ fl oz/45 ml tomato purée salt, as needed ground black pepper, as needed 1. Heat a roasting pan over medium heat. Add 1 fl oz/30 ml of the oil or fat to the pan. Add the onions and sweat until they are soft, 5 to 6 minutes. Add the parsnips, carrots, potatoes, and corned beef to the pan and cover with foil. 2. Place the pan in a 375 F/191 C oven and roast for about 1 hour. Remove the foil, stir in the tomato purée, and return the pan to the oven uncovered. Cook until the tomato purée has browned, about 15 minutes. Season with salt and pepper. Cool slightly. 3. Grind the mixture through a medium grinding plate of a meat grinder. Form into patties (2 to 3 oz/57 to 85 g each) by hand or using a circular mold. Refrigerate until service. 4. Heat 1 fl oz/30 ml of the oil in a heavy sauté pan or griddle. Cook the patties until they are crispy on each side and hot in the center. Work in batches if necessary. Serve immediately. 16

17 Guava-Glazed Pork Ribs Makes 10 servings MARINADE 8 oz/227 g chopped onions 2 oz/57 g chopped cilantro 2 oz/57 g chopped oregano ½ oz/14 g ground cumin 16 fl oz/480 ml red wine vinegar 10 garlic cloves 2 tsp/4 g ground black pepper 24 fl oz/720 ml water 13 lb/5.90 kg pork baby back ribs 24 fl oz/720 ml Guava Barbecue Sauce (recipe follows) 1. To make the marinade, combine all the ingredients and purée in a blender. 2. Place the ribs in a large, nonreactive container and coat with the marinade. Marinate overnight in the refrigerator. 3. Transfer the ribs and marinade to a rondeau or kettle and simmer for 30 minutes. Drain the liquid and allow the ribs to cool. 4. Heat the oven to 350 F/177 C. Place the ribs on roasting racks on sheet pans. 5. Roast the ribs for 20 to 25 minutes. Brush the barbecue sauce on both sides of the ribs and bake for an additional 8 to 10 minutes. Brush the ribs with sauce again, turn, and cook the ribs for 8 to 10 minutes more, until they are well glazed. 6. Serve immediately. 17

18 Guava Barbecue Sauce Makes 32 fl oz/960 ml 12 oz/340 g guava marmalade 2 oz/57 g tomato paste 1 oz/28 g molasses 1 oz/28 g dry mustard 1 tbsp/6 g ground cumin ¾ oz/21 g minced garlic 4 fl oz/120 ml dry sherry 1 Scotch bonnet, minced 8 fl oz/240 ml water salt, as needed ground black pepper, as needed 4 fl oz/120 ml lime juice 1. In a medium saucepan, combine the marmalade, tomato paste, molasses, mustard, cumin, garlic, sherry, Scotch bonnet, and water. Season with salt and pepper. 2. Simmer the sauce for 30 minutes. Remove it from the heat and set aside to cool. Add the lime juice when the sauce has cooled. 3. The sauce is ready to use now, or it may be refrigerated for later use. 18

19 Lacquer-Roasted Pork Ribs (Kao Paigu) Makes 10 servings 1½ fl oz/45 ml dark soy sauce 1½ fl oz/45 ml sherry 5 pork sparerib racks, trimmed MARINADE 8 fl oz/240 ml hoisin sauce 6 fl oz/180 ml black bean sauce 12 fl oz/360 ml ketchup 1 tbsp/9 g minced garlic 2 tsp/6 g minced ginger 1 tsp/2 g ground white pepper ½ oz/14 g thinly sliced green onions 2 fl oz/60 ml Chinese rice wine (Shaoxing) 1 fl oz/30 ml sesame oil 1 tbsp/15 g salt 3½ oz/99 g sugar LACQUER COATING 4 fl oz/120 ml honey ½ fl oz/15 ml sesame oil 1. Combine the soy sauce and sherry and brush the mixture on the ribs. 2. Combine all the ingredients for the marinade. Pour it over the ribs, massage it into the meat, cover, and refrigerate overnight, turning occasionally. 19

20 3. Remove the ribs from the marinade and wipe off excess. Place the ribs in a roasting pan on a wire rack. 4. Fill a pan with water, place it in the oven, and heat the oven to 325 F/163 C. 5. Place the ribs in the oven and roast until they reach an internal temperature of 150 F/66 C, about 1½ hours. 6. To make the lacquer coating, combine the honey and sesame oil. During the last 20 minutes of roasting, brush the ribs with the mixture. 7. Remove the ribs from the oven and allow them to rest for 10 minutes. Cut the racks in half, or into individual ribs, before serving. 20

21 Pan-Smoked Chicken Makes 10 servings 10 (6 oz/170 g) chicken breasts ½ tsp/2.50 g salt ¼ tsp/0.50 g ground black pepper MARINADE 8 fl oz/240 ml apple cider 2 fl oz/60 ml apple cider vinegar ½ oz/14 g minced shallots 2 tsp/6 g minced garlic 1. Rinse the chicken, pat dry, season with salt and pepper, and place in a shallow hotel pan. 2. Combine the ingredients for the marinade and pour over the chicken, turning to coat evenly. Marinate, covered, in the refrigerator for 3 hours or up to overnight. 3. Place the chicken on a rack in a pan over lightly dampened hardwood chips. Cover tightly and heat in a 450 F/232 C oven until the smell of smoke is apparent, 6 to 8 minutes. Smoke for 3 minutes from that point. Transfer the chicken to a baking pan and finish baking (without smoke) in a 350 F/177 C oven until cooked through (165 F/74 C), 10 to 12 minutes more. 4. Serve immediately or cool and refrigerate until needed. 21

22 Pork Roast with Jus Lié Makes 10 servings 4 lb 8 oz/2.04 kg bone-in pork loin roast ½ oz/14 g minced garlic 1 tsp/1 g minced rosemary 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper JUS LIÉ 8 oz/227 g small-dice Mirepoix 4 fl oz/120 ml dry white wine 1 fl oz/30 ml tomato paste 32 fl oz/960 ml Brown Veal Stock 2 thyme sprigs 1 bay leaf 1 fl oz/30 ml arrowroot slurry, or as needed 1. Trim the pork loin and tie. Rub the roast with the garlic, rosemary, salt, and pepper. Place the pork loin on a rack in a roasting pan. 2. Roast at 375 F/191 C for 1 hour, basting from time to time. Scatter the mirepoix around the pork and continue to roast another 30 to 45 minutes or until a thermometer inserted in the center of the meat registers 160 F/71 C. 3. Remove the pork from the roasting pan and allow it to rest for 20 minutes before carving. 4. To prepare the jus lié: Place the roasting pan on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all the fat. Deglaze with the wine. Add the tomato paste and cook, stirring frequently, until it has a sweet aroma and brick red color, 30 to 45 seconds. 22

23 5. Add the stock, stirring to release the fond completely. Add the thyme and bay leaf, and simmer the jus for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Add slurry to thicken the sauce enough to coat the back of a spoon. Degrease and adjust seasoning with salt and pepper. 6. Strain the jus lié through a fine-mesh sieve and keep it hot for service. Carve the pork loin into portions and serve immediately with the jus lié. 23

24 Roast Chicken with Pan Gravy Makes 10 servings 5 (2 lb 8 oz/1.13 kg) chickens, wing tips removed and reserved 2 oz/57 g salt 4 tsp/8 g ground white pepper 5 thyme sprigs 5 rosemary sprigs 5 bay leaves 5 fl oz/150 ml clarified butter or vegetable oil 12 oz/340 g medium-dice Mirepoix 2 oz/57 g all-purpose flour 40 fl oz/1.20 L Chicken Stock, hot 1. Season the cavity of each chicken with salt and pepper. Place 1 sprig each of thyme and rosemary and 1 bay leaf inside each cavity. 2. Rub the skin of the chickens with butter or oil and truss each chicken with twine. 3. Place chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in a pan. 4. Roast at 400 F/204 C for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes, until the thigh meat registers an internal temperature of 180 F/82 C. 5. Remove the chickens from the roasting pan and allow them to rest. 6. Place the roasting pan on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1½ fl oz/45 ml of the fat. 7. Add the flour and cook the roux for 4 to 5 minutes. Whisk in the stock until completely smooth. 8. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning with salt and pepper. Strain through a fine-mesh sieve. 9. Cut the chickens in half and serve them immediately with the pan gravy. 24

25 Roast Duckling with Sauce Bigarade Makes 10 servings 5 (5 lb 8 oz/2.50 kg) ducklings ½ oz/14 g salt 1 tsp/2 g ground black pepper 25 parsley stems 5 thyme sprigs 5 bay leaves 8 fl oz/240 ml Brown Veal Stock SAUCE BIGARADE ¾ oz/21 g sugar ½ fl oz/15 ml water 1 fl oz/30 ml white wine 1 fl oz/30 ml cider vinegar 3 fl oz/90 ml blood orange juice 32 fl oz/960 ml Demi-Glace 16 fl oz/480 ml Brown Veal Stock salt, as needed ground black pepper, as needed 1 blood orange 1. Rinse and trim the ducklings, removing the fat from the body cavity (reserve for other use if desired). Place the ducklings, breast side up, on a rack in a roasting pan. Season 25

26 them with salt and pepper. Place 5 parsley stems, 1 thyme sprig, and 1 bay leaf into the cavity of each bird. 2. Roast the duckling at 425 F/218 C until the juices run barely pink and the thigh meat registers 180 F/82 C, about 1 hour. Remove the ducklings from the pan and rest for at least 10 minutes before carving. 3. Degrease and deglaze the pan with 8 fl oz/240 ml stock. Strain and reserve the drippings. 4. While the duck is roasting, combine the sugar and water in a saucepan. Cook the mixture over medium heat until it melts and caramelizes to a deep golden brown, about 1 minute. 5. Add the wine, vinegar, and blood orange juice. Mix them well and simmer over mediumhigh heat until reduced by half, about 1 minute. Stir to dissolve any lumps. 6. Add the demi-glace and 16 fl oz/480 ml stock and bring the sauce to a boil. Add the reserved pan drippings. Reduce the heat and simmer over medium heat until a good flavor and consistency develops, about 15 minutes. Season with salt and pepper. Strain the sauce through cheesecloth and reserve warm. 7. Remove the zest from the blood orange, cut it into julienne, and blanch. Cut the flesh of the orange into suprêmes. 8. Carve the duck for service by cutting away the breast from the rib and cutting the leg away from the body. Place the duck on a sizzler platter, overlapping the leg and breast portions, skin side facing up. Brush the duckling with a small amount of the sauce and reheat it in a 450 F/232 C oven, until it is crisp, about 5 minutes. 9. Pool 2 fl oz/60 ml of the sauce on each plate and place the duckling on the sauce. Garnish with the blanched orange zest and orange segments. 26

27 Roast Leg of Lamb Boulangère Makes 10 servings 9 lb/4.08 kg leg of lamb, bone-in 1¼ oz/35 g salt 1 tbsp/6 g ground black pepper 1 oz/28 g slivered garlic 2 lb 8 oz/1.13 kg russet potatoes, sliced ⅛ in/3 mm thick 8 oz/227 g thinly sliced onions 12 fl oz/360 ml Brown Lamb or Brown Veal Stock, or as needed 20 fl oz/600 ml Jus de Veau Lié or Demi-Glace NOTE 1. Preheat the oven to 400 F/204 C. Season the lamb with some of the salt and pepper and stud it with the slivered garlic. 2. Place the lamb on a rack in a roasting pan. Roast it at 400 F/204 C for 1 hour, basting from time to time. Remove the lamb from the pan and pour off the grease. 3. Layer the sliced potatoes and onions in the roasting pan. Season the layers with the remaining salt and pepper. Add enough stock to moisten well. 4. Place the lamb on the potatoes. Continue to roast until the desired doneness, another 30 to 45 minutes, or until a thermometer inserted into the center registers 135 F/57 C for rare, 145 F/63 C for medium rare, 160 F/71 C for medium, 165 F/74 C for medium well, and 170 F/77 C for well done. The potatoes should be tender. 5. Remove the lamb from the oven and allow it to rest before carving. 6. Heat the jus de veau lié or demi-glace over medium heat while the lamb rests. 7. Carve the lamb into slices. For each portion, place 3 oz/85 g of potatoes and onions on a heated plate. Top with 6 oz/170 g of roasted lamb and ladle 2 fl oz/60 ml of sauce over the lamb. Serve at once. Leg of lamb will range from 9 to 12 lb/4.08 to 5.44 kg and can yield from 10 to 15 servings. 27

28 Roast Leg of Lamb with Haricots Blanc (Gigots à la Bretonne) Makes 10 servings HARICOTS BLANC 1 lb 8 oz/680 g dried haricots blancs ½ fl oz/30 ml olive oil 12 oz/340 g chopped onions ¾ oz/21 g chopped garlic 2 bay leaves 2 parsley sprigs 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 1 oz/28 g butter 1 lb 8 oz/680 g peeled, seeded, and medium-diced tomatoes ½ tsp/0.50 g thyme LAMB 9 lb/4.08 kg leg of lamb, bone-in ½ oz/14 g slivered garlic ½ fl oz/15 ml olive oil 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 6 fl oz/180 ml boiling water 4 fl oz/120 ml dry white wine 28

29 NOTE 1. Sort the beans and rinse well with cold water. Soak the beans using the long or short soak method. Drain the soaked beans. 2. Cover the beans with water in a large soup pot and bring to a boil; skim off all the scum that rises to the top, remove from the heat and drain. In the same pot, heat the oil and add 4 oz/113 g of the chopped onions and 2 tsp/6 g of the chopped garlic. Cook over low heat until the onions begin to soften. Return the beans to the pot and add enough cold water to cover by 2 in/5 cm. Bring to a boil, add the bay leaves and parsley sprigs, cover, and simmer for 45 minutes. 3. Add the salt, and an additional 2 tsp/6 g of the chopped garlic. Cover and continue to cook for another 30 minutes or until the beans are tender but not mushy. Remove the bay leaves and parsley sprigs and adjust seasoning with salt and pepper as needed. Set aside. 4. While the beans are cooking, heat the butter in a heavy-bottomed skillet and add the remaining onions and chopped garlic. Sauté over low heat for 5 to 10 minutes, stirring until golden. Stir in the tomatoes and thyme. Cook over medium heat, stirring from time to time, for 15 minutes. Adjust seasoning with salt and pepper, and add this mixture to the beans. 5. For the lamb: Preheat the oven to 400 F/204 C. Make some incisions into the leg and slip in the slivers of garlic, rub with the oil and season with salt and pepper. 6. Sear the lamb on all sides in a roasting pan and place in the preheated oven. After the first 15 minutes, add the boiling water to the roasting pan; from time to time, baste the legs with the liquid. Roast for 1 hour or until the thermometer reads 120 to 125 F/49 to 52 C. Remove the lamb from the roasting pan and let it rest in a warm spot. 7. Degrease the roasting pan and deglaze with the white wine, reduce by half, and stir the pan juices into the beans. 8. Slice the lamb and serve it on a bed of the beans. Leg of lamb will range from 9 to 12 lb/4.08 to 5.44 kg and can yield from 10 to 15 servings. 29

30 Roast Leg of Lamb with Mint Sauce Makes 10 servings 6 lb/2.72 kg boneless leg of lamb ¾ oz/21 g Salt Herbs (recipe follows) ½ oz/14 g minced garlic 2 fl oz/60 ml vegetable oil, or as needed 4 oz/113 g medium-dice Mirepoix MINT SAUCE 24 fl oz/720 ml Demi-Glace 2 oz/57 g mint stems or sprigs 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 1 oz/28 g mint chiffonade 1. Rub the lamb on all sides with the salt herbs and garlic and marinate in the refrigerator overnight. 2. Roll and tie the roast. Rub it with oil and place it on a rack in a roasting pan. 3. Roast at 350 F/177 C for 45 minutes, basting from time to time. Scatter the mirepoix around the lamb and continue to roast another 30 to 40 minutes, or until a thermometer inserted in the center of the meat registers 135 F/57 C for rare, 145 F/63 C for medium rare, 160 F/71 C for medium, 165 F/74 C for medium well, or 170 F/77 C for well done. Remove the lamb from the roasting pan and allow it to rest. 4. To make the mint sauce: Place the roasting pan on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all the fat. Add the demi-glace, stirring to release the fond completely. Add the mint stems and simmer for 20 to 30 minutes, or until the sauce reaches the proper consistency and flavor. Degrease and season with salt and pepper. Strain through a fine-mesh sieve. Finish with mint chiffonade. 5. Carve the lamb into portions and serve it with the mint sauce. 30

31 Salt Herbs Makes 2 oz/57 g 1¼ oz/35 g salt 4 tsp/4 g rosemary leaves 4 tsp/4 g thyme leaves 6 bay leaves 1 tsp/2 g black peppercorns 1. Combine all the ingredients in a clean spice grinder and grind to a medium-fine powder. 2. Put them in an airtight container and let the salt herbs rest for 12 hours before using. 31

32 Roast Rack of Lamb Persillé Makes 8 servings 2 (2 lb/907 g) frenched racks of lamb 1 fl oz/30 ml vegetable oil 1 tbsp/15 g salt 1½ tsp/3 g ground black pepper 1 tsp/1 g chopped rosemary 1 tsp/1 g chopped thyme 10 oz/284 g diced Mirepoix 40 fl oz/1.20 L Brown Lamb or Brown Veal Stock 12 oz/340 g Persillade (recipe follows) 1. Lightly brush the racks of lamb with oil, season with salt and pepper, and rub with the chopped rosemary and thyme. 2. Place the lamb on a rack in a roasting pan. 3. Roast at 400 F/204 C for 15 minutes, basting periodically with rendered juices and fat. Scatter the mirepoix around the lamb, reduce the heat to 325 F/163 C, and continue to roast to the desired internal doneness. 4. To make the jus: Place the roasting pan on the stovetop, and cook until the mirepoix is browned and the fat is clear. Pour off all the fat. Add the stock, stirring to release the fond completely. Simmer for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning with salt and pepper. Strain through a finemesh sieve and keep warm. 5. Transfer the lamb to a sheet pan and spread half of the persillade on top of each rack of lamb. Return the lamb to the oven until the persillade is lightly browned. 6. Cut the lamb into chops and serve with the sauce. 32

33 Persillade Makes 12 oz/340 g 5 oz/142 g fresh bread crumbs 2 tsp/6 g garlic, mashed to a paste 1¼ oz/35 g minced parsley 3½ oz/99 g butter, melted 2 tsp/10 g salt 1. Mix all the ingredients together to make an evenly moistened mixture. 2. Place in a tightly sealed container and refrigerate or use as needed. 33

34 Roast Turkey with Pan Gravy and Chestnut Stuffing Makes 10 servings 13 lb/5.90 kg whole turkey 1 tbsp/15 g salt 1 tbsp/2 g ground black pepper 2 onions, peeled and quartered 12 to 15 parsley stems 5 fl oz/150 ml clarified butter or vegetable oil 12 oz/340 g medium-dice Mirepoix 2 oz/57 g all-purpose flour 40 fl oz/1.20 L Chicken Stock, hot 2 lb 12 oz/1.25 kg Chestnut Stuffing (recipe follows) 1. Season the cavity of the turkey with salt and pepper. Place the quartered onions and parsley stems inside the cavity. 2. Rub the skin of the turkey with butter or oil and truss with twine. 3. Place the turkey, breast side up, on a rack in a roasting pan. 4. Roast at 350 F/177 C for 3 hours, basting from time to time. Scatter the mirepoix around the turkey and continue to roast another 30 to 40 minutes, until the thigh meat registers an internal temperature of 180 F/82 C. 5. Remove the turkey from the roasting pan and allow it to rest. 6. Place the roasting pan on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 fl oz/30 ml of the fat. 7. Add the flour and cook the roux for 4 to 5 minutes. Whisk in the stock until completely smooth. 8. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning with salt and pepper. Strain through a fine-mesh sieve. Carve the turkey in portions and serve it with the pan gravy and Chestnut Stuffing. 34

35 Chestnut Stuffing Makes 2 lb 12 oz/1.25 kg 4 oz/113 g minced onions 4 oz/113 g bacon fat or butter 1 lb 8 oz/680 g cubed day-old bread 8 fl oz/240 ml Chicken Stock, hot 1 egg 2 tbsp/6 g chopped parsley 1 tsp/1 g chopped sage 8 oz/227 g peeled roasted chestnuts, chopped 1 tsp/5 g salt ½ tsp/1 g ground black pepper 1. Sauté the onions in the bacon fat or butter until they are tender. 2. Combine the bread, stock, and egg and add to the onions. 3. Add the parsley, sage, chestnuts, salt, and pepper. Mix well. 4. Place the stuffing in a buttered hotel pan and cover it with parchment paper. Bake the stuffing at 350 F/177 C for 45 minutes. Serve immediately. 35

36 Roasted Shoulder of Lamb and Couscous (Mechoui) Makes 10 servings 1 lb/454 g butter, soft 2 oz/57 g garlic, mashed to a paste with a pinch of salt ¾ oz/21 g chopped parsley ¾ oz/21 g chopped cilantro 1 tbsp/6 g dried thyme 1 tbsp/6 g ground cumin 1 tbsp/6 g ground paprika 10 lb/4.54 kg lamb shoulder, square cut, excess fat and silverskin removed 1 oz/28 g salt 1 tbsp/6 g ground black pepper 4 fl oz/120 ml extra-virgin olive oil, or as needed 8 fl oz/240 ml water, or as needed 1 tbsp/9 g cornstarch, mixed with ½ fl oz/15 ml of water to make a slurry 3 lb/1.36 kg Couscous CONDIMENT 1 tbsp/15 g coarse salt 1 tbsp/6 g ground cumin 1 tsp/2 g ground black pepper 1. Preheat the oven to 350 F/177 C. 2. Mix the butter with the garlic, parsley, cilantro, thyme, cumin, and paprika. 36

37 3. Season the lamb with about 1 tsp/5 g of the salt and ¼ tsp/0.50 g of the pepper. Coat the lamb with the seasoned butter. 4. Place the lamb on a rack in a roasting pan. Add enough of the oil and water to cover the bottom of the pan, but not touch the lamb. (The amount needed will depend on the size of pan used.) 5. Roast uncovered in a 350 F/177 C oven, basting every 15 minutes, until a deep caramel color develops, about 45 minutes. 6. Cover the lamb and continue to cook until the meat is extremely tender, 2 to 3 hours. Check the water/oil level every 30 minutes. 7. Remove the meat and keep it warm. 8. Degrease the liquid in the pan. Gradually add the slurry, whisking constantly. Adjust seasoning with salt and pepper. 9. Thinly slice the lamb and serve immediately with the couscous and condiment mix. 37

38 Salmon Fillet with Smoked Salmon and Horseradish Crust Makes 10 servings 3 lb 12 oz/1.70 kg salmon fillets, cut into ten 6-oz/170-g portions 2 fl oz/60 ml lime juice 2 tsp/6 g minced shallots 2 tsp/6 g minced garlic 2 tsp/4 g crushed black peppercorns CRUMB MIXTURE 1½ tsp/4.50 g minced shallots ¾ tsp/2.25 g minced garlic 3 oz/85 g butter 5 oz/142 g fresh bread crumbs 5 oz/142 g minced smoked salmon 1 oz/28 g prepared horseradish 20 fl oz/600 ml Beurre Blanc 1. Preheat the oven to 350 F/177 C. 2. Rub the salmon fillets with the lime juice, shallots, garlic, and peppercorns. 3. To prepare the crumb mixture, sauté the shallots and garlic in the butter until they are aromatic, about 1 minute. 4. Combine the sautéed shallots and garlic, the bread crumbs, smoked salmon, and horseradish in a food processor and process to a fine consistency. 5. Portion about 1 oz/28 g of the crumb mixture onto each fillet. Bake the salmon in a 350 F/177 C oven until it is opaque pink on the outside and just beginning to flake, 6 to 7 minutes. 6. Serve the salmon on heated plates with the Beurre Blanc. 38

39 Standing Rib Roast au Jus Makes 25 servings 14 lb/6.35 kg beef rib roast, bone-in 1¼ oz/35 g salt 1 tbsp/6 g ground black pepper 1 lb 8 oz/680 g medium-dice Mirepoix 64 fl oz/1.92 L Brown Veal Stock NOTE 1. Preheat the oven to 350 F/177 C. Season the beef with salt and pepper. 2. Place the beef on a rack in a roasting pan and roast until an internal temperature of 130 F/54 C. 3. Add the mirepoix about 30 minutes before the roast is done and let it brown. 4. Remove the roast from the pan and allow it to rest for 30 minutes. 5. While the roast is resting, place the roasting pan on the range. Clarify the fat and reduce the pan drippings. Degrease as needed. Deglaze the roasting pan with the stock. 6. Slice the beef and serve immediately with the jus. A Standard rib roast can range from 14 lb/6.35 kg to as much as 22 lb/9.97 kg. 39

40 Veal Shoulder Poêlé Makes 10 servings 4 lb/1.81 kg veal shoulder, boneless 1½ tsp/7.50 g salt 1 tsp/2 g ground black pepper ¼ tsp/0.25 g finely chopped rosemary ½ tsp/0.50 g finely chopped basil ½ tsp/0.50 g finely chopped thyme ½ tsp/0.50 g finely chopped marjoram 2 garlic cloves, minced 2 fl oz/60 ml clarified butter 2 oz/57 g diced slab bacon or smoked ham 8 oz/227 g small-dice Mirepoix 1 oz/28 g tomato paste (optional) 8 fl oz/240 ml white wine 2 bay leaves 8 fl oz/240 ml Brown Veal Stock 1 tsp/3 g cornstarch, diluted in water or stock to make a slurry 1. Butterfly the veal and season it with salt and pepper. Mix the herbs and garlic together and spread this mixture evenly over the inside of the veal. Roll and tie the veal roast. 2. Prepare the matignon: Heat the butter over medium heat. Add the bacon or ham and cook for 1 to 2 minutes. Add the mirepoix; cook until a light golden brown, 10 to 12 minutes. Add the tomato paste, if desired, and cook briefly. 3. Place the veal on the top of the matignon and baste with some additional butter. 40

41 4. Cover the pan and poêlé in a 300 F/149 C oven, basting every 20 minutes for about 1 hour. Remove the lid for the last 30 minutes to allow the veal to brown. 5. Check for doneness: The meat should be tender when pierced with a fork. When done, remove the veal and keep warm. 6. Add the wine, bay leaves, and stock to the pan and simmer for 20 minutes. Degrease if necessary. 7. Thicken with the slurry and reduce, if necessary. Adjust seasoning with salt and pepper. 8. Carve the veal into portions and serve with the sauce. 41