Canard M

Banca Toscan

Banca Toscana

Our extensive banquet menu selection includes several plated and buffet-style choices ranging widely in entree and theme to accommodate everything from a continental breakfast, to specialty lunch buffets, to full blown taste of the world enhancements.

Our Apps

Using a sharp knife, lightly score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

Score the Duck Breasts

Rub the duck breasts with salt and black pepper on both sides, ensuring they are evenly coated.

Season the Duck

In a large skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for 6-8 minutes until the skin is crispy and golden brown.

Sear the Duck

Flip the duck breasts and cook for an additional 4-6 minutes for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes before slicing.

Finish Cooking the Duck

In the same skillet used for the duck, add the finely chopped shallots. Cook on medium heat until they are translucent, about 3-4 minutes.

Sauté Shallots

Pour in the red wine and bring to a simmer. Cook for about 5-7 minutes, allowing the wine to reduce by half.

Add Wine and Reduce

Stir in the chicken stock and fresh thyme. Continue to simmer for an additional 5 minutes.

Add Chicken Stock

Remove the sauce from heat and whisk in the unsalted butter until melted and creamy. Adjust seasoning with salt and pepper to taste.

Finish with Butter

Slice the rested duck breasts and arrange them on a plate. Drizzle the sauce over the top.

Plate the Dish

Optionally, garnish with additional fresh thyme leaves for presentation.

Garnish

Duck breasts

Salt

Black pepper

Olive oil

Red wine

Chicken stock

Shallots, finely chopped

Unsalted butter

Fresh thyme

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the softened butter until creamy. Gradually add the sugar mixture, continuing to beat until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Combine Wet and Dry

In a medium bowl, combine the ricotta cheese, powdered sugar, lemon zest, and lemon juice. Mix until smooth and well blended.

Prepare Ricotta Mixture

Preheat Oven

Grease a 9x13 inch baking pan with butter or non-stick spray.

Prepare Baking Pan

Pour half of the base mixture into the prepared baking pan, spreading it evenly.

Pour Base Mixture

Spread the ricotta filling over the base mixture in the baking pan.

Add Filling

Pour the remaining base mixture over the ricotta filling, spreading it gently to cover completely.

Top with Remaining Base

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the dish to cool in the pan for 10 minutes before cutting into squares. Serve warm or at room temperature, topped with chopped pistachios and fresh berries if desired.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Ricotta cheese

Powdered sugar

Lemon zest

Lemon juice

Pistachios, chopped

Fresh berries (optional)

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with butter or lining it with parchment paper.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, mixing well after each addition. Then, mix in the milk and vanilla extract until fully incorporated.

Add Eggs and Milk

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Combine Mixtures

Confectioner's sugar

Fresh berries (strawberries, blueberries, or raspberries)

Mint leaves

Arrange the croissants on a serving platter.

Prepare the Croissants

Place small ramekins of butter and assorted jams alongside the croissants.

Add Butter and Jams

Mix assorted fresh fruits in a bowl and serve as a refreshing side.

Prepare Fruit Salad

Pour orange juice and coffee into pitchers for easy serving.

Serve Beverages

Season and grill chicken breasts until fully cooked. Keep warm before serving.

Grill Chicken Breasts

Cook quinoa according to package instructions. Mix with your choice of vegetables and dressing.

Prepare Quinoa Salad

Toss assorted vegetables in olive oil, season, and roast in the oven until tender.