Duck meatballs stuffed with a dollop of foie gras

Recipe is courtesy of Daniel Lanzliotta, The Mindful Chef.
2-large duck breast
freshly made bread crumbs (loaf of ciabatta bread)
2-3 natural brown eggs
medium size chuck of foie gras
1/4-1/2 cup of parsley
s and p
all purpose flour for dusting
rendered duck fat (as much as one can get from the trimmings)
1/4 cup of grape seed oil
ceramic pan  or pot for sauteing
Your favorite red sauce homemade or otherwise (made in advance) and your favorite fresh pasta timed to be cooked as the duck meatballs finish in the sauce.
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Pork Filled Chinese Dumpling

Recipe Courtesy of Christina O'Neill


1 package Dumpling Wrapper

2 cups of chopped bok choy
¼ Cup of chopped Scallions
3 tsp salt, divided
2 tsp minced garlic
2 tsp minced ginger
6 Tbsp light soy sauce
1 Tbsp vegetable oil
1 egg
1 pound lean ground pork
1 tsp cornstarch
2 Tbsp sesame oil

Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil
½ tsp ginger slivers
½ Tsp chopped Scallions

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