Monday, June 21, 2010
Wednesday, April 21, 2010
Yummy recipe with Smoked Duck Breast
Check out this recipe for Smoked Duck Breasts with Raspberry Port Sauce
SERVINGS: 4
Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1/4 cup ruby port
1/4 cup dry white wine
2 tablespoons seedless raspberry preserves
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
1/2 cup raspberries
Salt and freshly ground pepper
Two 3/4-pound smoked duck breasts
1 teaspoon vegetable oil
Directions
1.Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth. Add the raspberries and cook, whisking gently to break up the berries. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.
2.Using a thin, sharp knife, make a crisscross pattern in the duck skin. Heat the oil in a large skillet. Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes; pour off the rendered fat as it accumulates in the pan. Turn the duck breasts and cook until the bottom is browned, about 2 minutes. Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer; don't let the skin burn.
3.Transfer the duck breasts to a cutting board and let them rest for 5 minutes. Thinly slice the duck on the diagonal and arrange on plates. Spoon the raspberry-port sauce all around the duck and serve.
recipe available at:
http://www.foodandwine.com/recipes/smoked-duck-breasts-with-raspberry-port-sauce
SERVINGS: 4
Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1/4 cup ruby port
1/4 cup dry white wine
2 tablespoons seedless raspberry preserves
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
1/2 cup raspberries
Salt and freshly ground pepper
Two 3/4-pound smoked duck breasts
1 teaspoon vegetable oil
Directions
1.Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth. Add the raspberries and cook, whisking gently to break up the berries. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.
2.Using a thin, sharp knife, make a crisscross pattern in the duck skin. Heat the oil in a large skillet. Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes; pour off the rendered fat as it accumulates in the pan. Turn the duck breasts and cook until the bottom is browned, about 2 minutes. Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer; don't let the skin burn.
3.Transfer the duck breasts to a cutting board and let them rest for 5 minutes. Thinly slice the duck on the diagonal and arrange on plates. Spoon the raspberry-port sauce all around the duck and serve.
recipe available at:
http://www.foodandwine.com/recipes/smoked-duck-breasts-with-raspberry-port-sauce
Monday, April 19, 2010
Les Trois Petits Cochons supports this event:
Mousse Truffee (Truffle Mousse) http://www.3pigs.com/pages/mousses-01.php , Pate au Poivre Noir(Black Pepper Corn Pate) http://www.3pigs.com/pages/coarse-pates-02.php from Les Trois Petits Cochons will be served at this event.
Wednesday, April 14, 2010
Monday, April 12, 2010
Les Trois Petits Cochons introduces New recipes with the Jambon de Paris!
Check out all the new recipes using the amazing Jambon de Paris from Les Trois Petits Cochons on our website at http://www.3pigs.com/pages/recipes.php
Bon Appetit!
Bon Appetit!
Come taste delicious pates, terrines and sausages from Les Trois Petits Cochons in NYC :)
This month, Les Trois Petits Cochons we will be sampling pates, terrines and/or sausages at the following locations:
Zeytuna, 59 Maiden Lane -- Thursday 4/15 from 11:30am to 2:30pm
Zabars, 2245 Broadway -- Saturday 4/17 from 2pm to 5pm
Schatzie's Meats, 555 Amsterdam Ave -- Saturday 4/17 from 12:30pm to 2:30pm (we'll be cooking sausages! http://www.3pigs.com/pages/sausages.php)
Barzini, 2455 Broadway -- Sunday 4/18 from 2pm to 5pm
Real Salami, 89 East 42nd Street (Grand Central Terminal) -- Friday 4/23 from 4pm to 7pm
Amish Market, 731 9th Avenue -- Sunday 4/25 from 5pm to 8pm
Zeytuna, 59 Maiden Lane -- Thursday 4/15 from 11:30am to 2:30pm
Zabars, 2245 Broadway -- Saturday 4/17 from 2pm to 5pm
Schatzie's Meats, 555 Amsterdam Ave -- Saturday 4/17 from 12:30pm to 2:30pm (we'll be cooking sausages! http://www.3pigs.com/pages/sausages.php)
Barzini, 2455 Broadway -- Sunday 4/18 from 2pm to 5pm
Real Salami, 89 East 42nd Street (Grand Central Terminal) -- Friday 4/23 from 4pm to 7pm
Amish Market, 731 9th Avenue -- Sunday 4/25 from 5pm to 8pm
Tuesday, April 6, 2010
Wednesday, November 11, 2009
Come taste our delicious pates in NYC :)
This month, we will be sampling pates and terrines at the following locations:
Fairway 2328 12th Ave (at 130th St) -- Friday, March 5th from 4pm to 7pm
Buon Italia 75 9th Avenue (Between 15th and 16th St) --Saturday, March 13th from 2pm to 5pm
Fairway 2127 Broadway (at 74th St) -- Tuesday, March 16th from 11am to 2pm
Mani Marketplace 697 Columbus Avenue (at 94th St) -- Saturday, March 20th from 12pm to 3pm
Fairway 2328 12th Ave (at 130th St) -- Friday, March 5th from 4pm to 7pm
Buon Italia 75 9th Avenue (Between 15th and 16th St) --Saturday, March 13th from 2pm to 5pm
Fairway 2127 Broadway (at 74th St) -- Tuesday, March 16th from 11am to 2pm
Mani Marketplace 697 Columbus Avenue (at 94th St) -- Saturday, March 20th from 12pm to 3pm
Thursday, October 8, 2009
Monday, September 21, 2009
Monday, August 3, 2009
Come taste our delicious pates :)
This week Les Trois Petits Cochons will be sampling at pates, sausages and/or charcuterie:
the Food Emporium @ 452 W. 43rd St. (Btwn 9th & 10th closer to 10th Av)
Saturday 8/8 from 4pm to 8pm
the Food Emporium @ 8th Ave & 49th St
Sunday 8/9 from 12pm to 4pm
Zabars @ 2245 Broadway
Saturday 8/15 from 2pm to 6pm
Union Market @ Union St & 6th Ave, Brooklyn
Sunday 8/16 from 4pm to 8pm
Bon Appetit! :)
Wednesday, July 29, 2009
Thursday, July 2, 2009
Check our new website @ www.3pigs.com and register at Le Club des 3 to receive a gift from the pigs :)
Les Trois Petits Cochons is sampling Pates and Terrines ~ if you're in the NY area, come and taste our products!
Les Trois Petits Cochons will be at :
- Fairway on Broadway & 74th street on Wednesday, July 8th from 10am to 2pm
- Murray's Cheese (Real Salami) @ Grand Central on Friday, July 10th from 3pm to 7pm
- Westerly Market on 8th ave & 54th street on Friday, July 10th from 3pm to 7pm... we'll be grilling sausages! yummy!
- Amish Market on 45th street between 2nd & 3rd ave on Tuesday, July 21st from 3pm to 7pm... another chance to try our delicious sausages!
- Murray's Cheese @ Grand Central on Friday, July 24th from 3pm to 7pm
- Fairway on Broadway & 74th street on Wednesday, July 8th from 10am to 2pm
- Murray's Cheese (Real Salami) @ Grand Central on Friday, July 10th from 3pm to 7pm
- Westerly Market on 8th ave & 54th street on Friday, July 10th from 3pm to 7pm... we'll be grilling sausages! yummy!
- Amish Market on 45th street between 2nd & 3rd ave on Tuesday, July 21st from 3pm to 7pm... another chance to try our delicious sausages!
- Murray's Cheese @ Grand Central on Friday, July 24th from 3pm to 7pm
Subscribe to:
Posts (Atom)
Posts
