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September 2012

Roasted Duck with Cherry Sage Sauce

Roasted Duck
With Cherry Sage Sauce
 
 
 
 
 
 
 
Master Chef
Skill Level chart:
 
  • I can't boil water
  • Knife what end do I hold
  • Last time I didn't even burn myself
  • I know how to keep my fingers out of the way
  • Man I'm good but I better call Chef B.
  • I'm better than you Chef B.
 
Ingredients
  • 4 Duck Breast 
  • 1 small orange, quartered 
  • 2 sprigs fresh parsley
  • 1 small onion, quartered
  • 1 carrot, scraped and quartered 
  • 1 stalk celery, halved
  • 1/2 teaspoon salt
  • Creme Brulee

    Creme Brulee
     
    The exact origins are uncertain.
    The earliest known reference of crème brûlée as we know it today appears in François Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English.

    True food

     
    Hello everyone this is Master Chef Brandon Bretz,
     
    I've been a chef for over 28 years and is the true joy each and every day. Of course every day has it's challenges and tribulations but I wouldn't trade them for anything in the world. I see a lot of things over my career some things I truly love and some days I totally disagree with, but each of those things has made me who I am today. Everything that you try gives you some kind of knowledge and experiences so I say try everything.
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