Hello Gourmet chefs! I just wanted to wish all of you a very HAPPY and HEALTHY THANKSGIVING HOLIDAY. In the meantime, we will be offering FREE SHIPPING November 26-29 Shop Now
The traditional Panettone cake is a perfect gourmet food product directly imported from Italy. From pure Italian tradition this exquisite product is amazing. But, now you can enjoy our fresh baked Panettone in your home for the Holiday Season. It is the symbol of New Year in Italy, and Panettone is the ultimate dessert, eaten at lunch and dinner all over the country. Italians love this cake and usually have Panettone at the end of a special meal with coffee or a sweet wine, such as Asti or Moscato. When one feels really indulgent you can have some fresh mascarpone cream on the side. Life doesn’t get any better than that… Learn MORE
.Chef de Pacotille
Citrus Mousse Sauce ONLY $23.35
Fieschi Citrus Mousse Spicy sauce in jar is a true gourmet food product. People serve this sauce with foie gras or cook it with meat. This mousse has a spicy flavor obtained from candied fruit that is finely ground, a process that allows it to better absorb the mustard and to be decidedly stronger on the palate. Produced of 70% of fruit it does not contain coloring agents, or preservatives. Fieschi is well-known in Italy for the quality of its products. So, Fieschi Green Citrus Mostarda Mousse made from fruit can be served with grilled or smoked meats and cheese. Directly imported from Italy it is made from ground candied Citruss infused with mustard oil. Buy Citrus Mousse Spicy sauce in jar from Fieschi at Italia Gourmet online food store. Buy NOW
Magret Duck Balsamic Cherry
Very simple to cook Duck Magret with balsamic cherry sauce. This recipe will make you a chef and the result is absolutely delicious. Serve it with potatoes or vegetables and it will be the perfect meal for this season. . For the Balsamic cherry sauce:2 teaspoons olive oil 2 teaspoons minced shallots 1/2 teaspoon minced garlic 1/2 cup dried cherries 1/2 cup balsamic vinegar 11/2 cups rich duck or chicken stock 2 teaspoons chopped fresh sage leaves 1 tablespoon cold butter Salt and black pepper
Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the vinegar, and when the vinegar is almost completely reduced, about 3 minutes, add the stock and chopped sage. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes. Once the sauce is cooked, swirl the cold butter into the sauce and season with salt and pepper, to taste.
For the Magret Duck:
2 magret duck breast halves, 12 to 16 ounces each 1 1/2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper Fresh or fried sage leaves, for garnish
Preheat the oven to 400 degrees F. Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Heat a 12-inch saute pan over medium-low heat. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Pour off the fat from the pan and reserve 2 tablespoons of it on the side. Turn the breast over, and place in the hot oven for 10 minutes. Remove from the oven, allow to rest for 3 minutes, and slice each breast into 12 slices. Serve while hot.
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