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Need two please.

post #1 of 4
10/7/09 at 9:29pm
Thread Starter 
Thank you for looking. I am looking for two nice sauces. One of the sauces is for a vegetarian ravioli and the other is for a duck breast. Thanks agaim for lookimg
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post #2 of 4
10/8/09 at 4:51am
For the duck breast I recently made it with a blackberry sauce and it was a big hit. First I render the fat on a very low heat. Then I season the duck breast with salt, pepper, and allspice and continue cooking skin-side down. Flip over and drizzle the duck breast with a little bit of honey, a shotglass of Creme de Cassis and throw in a few fresh blackberries (or blueberries). Transfer to a 350 oven for a few more minutes until desired doneness.

Your ravioli seems a bit vague, I would go with either a nice light tomato sauce or a cheesy bechamel. Or you could always serve the raviolis with a hearty chicken broth.
In a nutshell
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post #3 of 4
10/8/09 at 6:46am
You can make any sauce that your mind dreams up by learning how to make roux correctly. The combination of fat and starch is the thickening agent for ANY liquid to make a sauce.

1) Render some duck fat or melt butter in a small sauce pan.
2) Add flour to the fat until it's wallpaper paste consistency.
3) cook the protein out of the flour. You'll see the roux go from brown to bubbly white.
4) add some type of flavorful broth in small increments until you reach the desired consistency.

You don't need a recipe for this, since it can all be done by eye. Once your roux is to the consistency you'd like, add some milk or chicken broth and watch it thicken. Add more stock, watch it thicken. When you add more liquid and it doesn't thicken any more, it's at the point that the roux cannot thicken any more liquid and you're done. Now, add condiments like mustard, garlic, mint sauce, and seasonings.

That's the recipe for every sauce known to man! (well, maybe not every).
Chef Todd Mohr
http://www.WebCookingClasses.com
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post #4 of 4
10/8/09 at 8:27am
Thread Starter 
Thank you for the reply
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