Ingredients
-for the sauce2-1/2 Tbls. Green peppercorns, drained and rinsed then chopped fine
1 Tbl. Fresh shallots, peeled and minced fine
1 each Anchovy filet, minced fine
1/2 tsp. Fresh garlic, peeled and minced fine
1 Tbl. Capers, drained and minced fine
1 Tbl. Fresh dill, chopped fine
1/4 Cup Fresh basil, washed and spun dry then chopped fine
1/4 Cup Fresh Italian parsley, washed and spun dry then chopped fine
1/2 Cup Extra virgin olive oil
1 tsp. Dijon mustard
1 Tbl. Fresh lemon juice
1/4 cup Chicken broth
-for the schnitzel
4 each.. Large duck breasts, skin off, about one pound (you may substitute pork or veal cutlets)
2 tsp. Fresh thyme leaves, chopped
1/2 cup All purpose flour
2 each Eggs
2 cups Fresh bread crumbs (dried will work, but not quite as well)
1/2 cup Pure olive oil
to taste Salt and pepper
-for the risotto
1 Tbl. Pure olive oil
1/2 ea. Small yellow onion, peeled and diced small
1 cup Arborio rice (must be arborio)
1 Cup White wine
16 oz. Chicken broth
1 cup Golden or red beets, cooked volume - about 1 lb. raw weight, boiled until soft, peeled, and grated coarsely
1/4 cup Creme fraiche
1 oz. Sweet butter
1/4 tsp. Grated orange zest
to taste Salt and pepper
Description
, Recipes From GourmetSleuth
Gourmet Sleuth
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