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Ingredients

• --- I - duck Legs with mushrooms, Sherry and sage ---
• 8 duck legs
• 1 ½ lb. of a variety of wild mushrooms
• 5 shallots
• 2 cup of demi glaze
• 4 large cloves of garlic (finely minced)
• 1 cup of sweet sherry
• 5 tbls. of butter
• fresh sage leaves
• salt, black pepper
• --- II – chili duck in Fresh Olive Sauce–
• 4 duck breasts
• ½ cup of olive oil
• 2 tsp. of chili powder
• 1 tsp. of cumin
• ¼ tsp. of cinnamon
• 1 tsp. of coriander
• The juice of 2 limes
• 4 garlic cloves
• salt, cayenne pepper
• ---Sauce---
• 1 cup of green olives
• Half a bunch of cilantro
• Half a cup of scallion greens
• Half a cup of more very good olive oil
• The juice of 2 large lemons
• white pepper
• ---III – Foie Gras Especiale ---
• 1 ¼ lbs. of excellent goose foie gras
• 1 cup of fresh raspberries
• ¾ cup of toasted pistachios
• 4 large shallots (finely chopped)
• 1 cup of demi glace
• 2 oz. of framboise liqueur
• 3 cloves of garlic (minced finely)
• fresh parsley (chopped small)
• salt and white pepper
• 8 small pieces of grilled toast
• Softened butter

Description

A Rather Simple-complex String Of Appetizers. One May Serve Them Individually As I Suggest Or A Large Platter May Be Made. Any How This Should Well Feed Four (or Eight)

Group Recipes