HORS ROYALE MARTINI

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

With Cajun dirty rice and candied sweet potatoes. Finished with l’Orange sauce

Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and black pepper.

Score and Season

Heat olive oil in a skillet over medium heat. Place duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-6 minutes. Remove from heat and let rest.

Sear Duck Breasts

In a saucepan, sauté the onion, green bell pepper, celery, and garlic until softened.

Sauté Vegetables

Add the diced sausage and Cajun seasoning. Stir for a couple of minutes, then add the rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Cook Rice

Remove from heat and stir in sliced green onions before serving.

Finish with Green Onions

In a pot, combine sweet potatoes, brown sugar, butter, cinnamon, nutmeg, and vanilla. Add a little water if necessary.

Cook Sweet Potatoes

Cook on medium heat until sweet potatoes are tender and coated in syrup, about 20-25 minutes.

Simmer

In a saucepan, combine orange juice, orange zest, sugar, and chicken broth. Bring to a boil.

Prepare Sauce

In a small bowl, mix cornstarch and water. Stir into the sauce and let simmer until thickened.

Thicken Sauce

Slice the duck breasts and serve alongside the Cajun dirty rice and candied sweet potatoes. Drizzle with l’Orange sauce.

Serve

duck breasts

salt

black pepper

olive oil

long-grain rice

chicken broth

andouille sausage, diced

onion, diced

green bell pepper, diced

celery, diced

garlic, minced

Cajun seasoning

green onions, sliced

sweet potatoes, peeled and cubed

brown sugar

butter

cinnamon

nutmeg

vanilla extract

orange juice

orange zest

sugar

cornstarch

water

Roasted Duck Breast

Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with almonds.

Trout Amondine

Indulge in our rich and velvety creamed spinach, where tender spinach leaves are enveloped in a luscious blend of creamy béchamel and a hint of nutmeg. This classic side dish is elevated with a sprinkle of Parmesan cheese, creating a perfect balance of flavors that will delight your palate. A must-try for any vegetable lover!

Creamed Spinach

Cerezas oscuras dulces flameadas con coñac al lado de su mesa y servidas sobre un helado cremoso.

CEREZAS FLAMEADAS

Pato a la Naranja

Filetto di manzo alla griglia is a grilled beef tenderloin dish, typically seasoned and seared to a preferred doneness. This dish is often served with a rich Bearnaise sauce and a variety of grilled vegetables, showcasing an Italian-French cooking style that emphasizes quality ingredients and careful preparation. Here's how to make it at home.

Filetto di manzo alla griglia

Indulge in our Grits & Grillades, a comforting Southern classic that features tender, slow-cooked beef smothered in a rich, savory gravy, served over a bed of creamy, buttery grits. This hearty dish is a perfect harmony of flavors and textures, promising a satisfying meal that warms the soul. Perfect for breakfast, brunch, or any time you crave a taste of the South!

Grits & Grillades

Make Roasted Duck Breast Recipe in just 1h . With Cajun dirty rice and candied sweet potatoes. Finished with l’Orange sauce

Roasted Duck Breast Recipe

Ingredients

Duck Breast

Cajun Dirty Rice

Candied Sweet Potatoes

L’Orange Sauce

Method

Duck Breast Preparation