Rich mushroom risotto finished with shaved parmesan.

Duck Confit Risotto

Heirloom beets, goat cheese, pistachio crumble, citrus vinaigrette.

Garden Beet Salad

Crushed peppercorn crust, brandy cream sauce, truffle fries.

Ribeye au Poivre

Served with sweet corn purée, crispy prosciutto, and lemon oil.

Seared Scallops

In a large pot, cover the duck legs with duck fat and slowly cook them over low heat for about 2 hours until tender. Alternatively, you can roast them in the oven at 300°F (150°C) for 2 hours.

Cook the Duck Legs

Once the duck legs are cooked, remove them from the fat and let them cool slightly. Shred the meat and set aside for later use.

Shred the Duck Meat

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Sauté Aromatics

Add the sliced mushrooms to the skillet and cook until they are soft and browned, about 5-7 minutes.

Add Mushrooms

Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.

Toast the Rice

Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.

Deglaze with Wine

Begin adding the stock, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more stock. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

Slowly Add Stock

Stir in the reserved shredded duck meat, the remaining tablespoon of butter, and grated Parmesan cheese. Season with salt and pepper to taste.

Finish the Risotto

Spoon the risotto onto plates or into bowls. Garnish with chopped fresh parsley and additional shaved Parmesan if desired. Serve immediately.

Garnish and Serve

Duck legs

Arborio rice

Chicken or duck stock

Mushrooms (e.g., cremini or shiitake)

Onion

Garlic

White wine

Parmesan cheese

Butter

Olive oil

Salt

Pepper

Fresh parsley (for garnish)

Preheat your oven to 400°F (200°C). Wash the heirloom beets thoroughly and trim the tops. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes or until tender when pierced with a fork.

Roast the Beets

Once the beets are done, remove them from the oven and allow them to cool for about 15 minutes. Once cooled, peel the skins off using your hands or a paper towel. Cut the beets into wedges or slices.

Cool and Peel

In a food processor, pulse the shelled pistachios until they are coarsely chopped. Do not over-process; you want a crumbly texture. In a small bowl, mix the chopped pistachios with olive oil and salt until combined.

Make the Crumble

In a bowl, whisk together the fresh orange juice, lemon juice, honey, and Dijon mustard until well blended. Gradually add the olive oil while whisking continuously until the dressing is emulsified. Season with salt and black pepper to taste.

Combine Ingredients

In a large bowl or serving platter, arrange the mixed greens as the base. Top with the sliced roasted beets, crumbled goat cheese, and the pistachio crumble.

Combine the Salad

Drizzle the citrus vinaigrette over the salad just before serving. Toss gently to combine, or serve the dressing on the side for guests to add to their liking.

Dress the Salad

Heirloom beets

Mixed greens (arugula, spinach, etc.)

Goat cheese

Pistachios (shelled)

Fresh orange juice

Fresh lemon juice

Honey

Dijon mustard

Black pepper

Generously season both sides of the ribeye steaks with crushed black peppercorns and salt.

Season the Steak

In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

Sear the Steak

In the same skillet used for the steak, melt unsalted butter over medium heat. Add finely chopped shallots and sauté until translucent, about 2-3 minutes.

Sauté Shallots

Carefully add brandy to the skillet, scraping up any browned bits from the steak. Allow to simmer until reduced by half, about 5 minutes.

Add Brandy

Stir in heavy cream and Dijon mustard. Cook for an additional 5 minutes until the sauce thickens slightly. Stir in chopped parsley before serving.

Finish the Sauce

Preheat the Oven

In a large bowl, toss the cut russet potatoes with olive oil and salt until evenly coated.

Toss the Fries

Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until golden brown and crispy.

Bake the Fries

Once baked, drizzle with truffle oil and sprinkle with freshly grated Parmesan cheese. Toss to combine.

Finish with Truffle Oil and Parmesan

Ribeye steak

Crushed black peppercorns

Unsalted butter

Shallots, finely chopped

Brandy

Heavy cream

Fresh parsley, chopped

Russet potatoes, cut into fries

Truffle oil

Freshly grated Parmesan cheese

Pat the sea scallops dry with paper towels to remove excess moisture. This ensures a nice sear.

Prepare the Scallops

Sprinkle both sides of the scallops with salt and black pepper.

Season the Scallops

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops in a single layer. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.

Sear the Scallops

In a medium saucepan over medium heat, combine the sweet corn kernels, heavy cream, and salt. Cook for about 10 minutes, stirring occasionally, until the corn is tender.

Cook the Corn

Transfer the corn mixture to a blender or food processor. Blend until smooth and creamy. If the purée is too thick, you can add a little more cream to reach your desired consistency.

Blend the Purée

Transfer the sweet corn purée back to the saucepan and keep warm on low heat until ready to serve.

Keep Warm

Preheat the oven to 400°F (200°C). Place the prosciutto slices on a baking sheet lined with parchment paper. Bake for about 10-12 minutes until crispy. Remove from the oven and let cool.

Crisp the Prosciutto

Once cooled, break the crispy prosciutto into smaller pieces for garnish.

Break into Pieces

In a small bowl, combine the olive oil, lemon zest, and lemon juice. Whisk together until well combined.

Make the Lemon Oil

On each serving plate, spread a generous spoonful of sweet corn purée. Top with seared scallops, sprinkle with crispy prosciutto pieces, and drizzle with lemon oil before serving.

Duck Confit Risotto

Garden Beet Salad

Ribeye Au Poivre

Seared Scallops