Tenderloin was split and baby spinach was between, covered with butternut pumpkins, Asparagus with phyllo crisps, white and green Asparagus bottoms used for first sauce and the...
Duck Confit with Carrot-Orange Puree and Barley Recipe: For the Duck confit: - Blend together 2 cups of salt, 2 cups of sugar, zest of 1 orange, 4 juniper berries, 4 star anise,...