Calvados Glazed Roast Duckling with Apple Sauce

Calvados Glazed Roast Duckling with Apple Sauce
Recipe by Dana McCauley

This dish is the final second entree option on Titanic's 1st class dinner menu. I love duck but I've never prepared a whole duck on my own so I was excited to try this recipe. The secret to this delicious duck is the glaze of Calvados, broth and brown sugar. Amazing, truly. Follow the directions completely and the skin will come out crispy and the duck juicy (I cooked it to medium). The apple sauce is a mix of sweet & savoury and the perfect balanced side to this duck. Enjoy!

Makes 2 servings (but can be doubled or tripled easily)

Ingredients:
1 duckling (about 4 pounds)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 shallots, peeled & halved
1 small tart apple cored & quartered
1/2 cup chicken broth
1/2 cup calvados or apple cider
1/2 cup brown sugar

Apple Sauce:
1 tablespoon vegetable oil
2 small shallots, peeled, ends removed, finely chopped
1 teaspoon sugar
1 teaspoon cider vinegar
2 tart apples, peeled, cored & chopped

Directions:
1. Remove giblets and neck from duck, rinse and pat dry inside and out.

2. Trim excess fat from both ends of cavity. In small bowl, stir together thyme, salt and pepper, rub all over duck, inside and out. Place shallots and apple inside cavity. Using poultry pins or basting needle, truss cavity closed. Twist wing tips behind back.

3. Place duck, breast side up on rack in large roasting pan. Roast in 425°F oven for 20 minutes. Shield breast meat with foil, reduce heat to 350°F and bake for 1 hour or until instant-read meat thermometer registers 180°F when inserted into leg. Place on heated platter.

4. Set roasting pan on stove over medium-high heat; skim off fat. Stir in chicken stock and Calvados. Bring to boil, stirring to scape up any brown bits. Boil for 5 minutes or until reduced to ½ cup. Stir in sugar and continue to cook for 3-5 minutes or until slightly syrupy. Pour into heatproof bowl.

5. Return duck to roasting pan; remove foil and brush with half the glaze. Bake in 350°F oven for 5 minutes and brush with remaining glaze. Roast for 20 minutes longer. Increase heat to 475°F and cook for 5 minutes or until skin is well browned and crisp. Remove to heated platter, tent with foil and let rest for 20 minutes.

6. Apple Sauce: While duck is resting, prepare the applesauce. In a heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the shallots and saute 5 minutes or until they are softened.

7. Sprinkle the sugar over the shallots and continue sauteing them, stirring often, for 5 minutes or until shallots are well browned and very soft.

8. Stir in the cider vinegar and apples. Reduce heat slightly. Cover and cook 7-8 minutes or until apples are tender. Mash mixture until smooth and serve with duck.

Lamb with Mint Sauce

Lamb with Mint Sauce
Recipe by Dana McCauley

Lamb is Spring to me, so what better way to welcome it than with this amazing dish. Lamb has always been a part of my heritage and I remember many wonderful family meals with a whole lamb roasted over hot coals. Sigh...nostalgia. This dish is another second entree option on Titanic's 1st class dinner menu. The marinade is simple, yet classic; garlic, rosemary and mustard. I marinated my lamb just over 24 hours and it was perfect. As with the Roast Sirloin of Beef Forestiere, I had a little trouble with the consistency of the sauce but the flavours were delicious. Next time I make this dish, I'll add a pat of butter to the sauce at the end to give it more sheen and added thickness. This lamb will be featured on my dinner party's final menu. Enjoy!

Makes 6 servings

Ingredients:
1 leg of lamb (3 1/2 to 4 lbs.)
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon Dijon mustard
2 teaspoons freshly ground pepper
1/4 cup white wine
1/2 teaspoon salt

Mint Sauce:
2 shallots
1/4 cup white wine
1 cup chicken stock
2 teaspoons cider vinegar
1 teaspoon granulated sugar
1/4 cup fresh mint
Fresh mint sprigs.

Directions:
1. Trim lamb of gristle and excess fat.

2. Stir together garlic, 2 tablespoons of the oil, rosemary, mustard and pepper; rub surface of meat. Marinate at room temperature for 1 hour or in refrigerator for up to 48 hours.

3. In large heavy skillet, heat remaining oil over high heat; add leg and sear, turning often, for about 5 minute or until well browned on every side. Place leg in roasting pan. Pour wine and salt into skillet and bring to boil, stirring to scrape up any brown bits; pour over meat.

4. Cook lamb in 450F oven for 15 minutes; reduce heat to 350F and continue to roast for 25 minutes for a rare roast (125F on instant-read meat thermometer) or for 35 minutes for medium-rare (140F on instant-read meat thermometer). Remove roast from pan and tent with foil; let rest for 15 minutes.

5. Mint Sauce: Meanwhile, place roasting pan over medium heat. Stir in shallot and cook, stirring often, for 5 minutes or until softened.
Stir in wine; bring to boil and cook, stirring, for 1 minute or until reduced to a glaze.

6. Stir in stock, vinegar, and sugar. Continue to boil rapidly for 2 minutes or until sauce is slightly thickened; pour through fine-meshed sieve. Stir in mint.

7. Serve mint sauce alongside roast. Garnish with fresh mint sprigs.

Roast Sirloin of Beef Forestiere

Roast Sirloin of Beef Forestiere
Recipe by Dana McCauley

Beef, mushrooms and wine sauce is a timeless combination that was enjoyed even a 100 years ago as a second entree option on Titanic's 1st class dinner menu. This dish came together fairly quickly and easily. I enjoyed the sauce's flavour but I had trouble with the consistency. It never quite thickened and I hesitated altering the recipe so I served it more as an 'au jus' with mushrooms rather than a sauce. I also choose to caramelize the pearl onions to give them more flavour. Enjoy!

Makes 6 servings

Ingredients:
1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme (or 2 teaspoon dried)
1 small onion, chopped
1 clove garlic, minced
1 2-inch thick sirloin steaks
1/2 teaspoon salt
1/2 teaspoon pepper
12 pearl onions, blanched

Sauce:
2 oz side bacon
2 1/2 cups sliced wild mushrooms
1/2 cup red wine
2 springs fresh thyme
1 bay leaf
1 1/2 cups beef stock or chicken stock
1 tablespoon butter
1/4 teaspoon each salt & pepper

Directions:
1. In a baking dish, combine wine, vegetable oil, thyme, onion and garlic. Add steak, turning to coat well; cover and marinate for at least 30 minutes or for up to 24 hours in the refrigerator (bring to room temperature 30 minutes before cooking).

2. Remove steak from dish. Season with salt and pepper and place in roasting pan. Roast in 425F oven for 20 minutes; reduce temperature to 375F and continue to roast for 15 minutes for medium wellness. When cooked, remove sirloin and cover with foil, for 10 minutes.

3. Sauce Forestiere: Meanwhile, in a small skillet, cook bacon over high heat for 5 minutes; remove from pan. Drain off all but 2 tablespoon fat; stir in mushrooms and cook, stirring gently, for 3 to 5 minutes. Remove from pan and add to the bacon.

4. Stir in wine, thyme and bay leaf. Bring to a boil; cook for 7 minutes or until reduced to about 2 tablespoons. Reserve. Place roasting pan on medium-high burner. Pour beef stock into pan, stirring, bring to a boil. Simmer for 3 minutes or until it begins to thicken. Stir in reserved wine mixture, butter, mushrooms, bacon and salt. Heat thoroughly, remove the bay leaf and thyme sprigs.

5. Thinly slice sirloin across the grain and serve garnished with onions and sauce.

Minted Pea Timbales

Minted Pea Timbales
Recipe by Dana McCauley

The last side dish for the second entrees on Titanic's 1st Class dinner menu, is Minted Pea Timbales. Timbales are dishes cooked/baked in a mold....yup, just that fancy. ;) I adore peas and mint so I knew I'd love this dish. I wasn't disappointed! It is light, refreshing and the mint does not overpower the peas. The pea molds can be prepared earlier in the day and heated through before unmolding and serving. Just keep them at room temperature before reheating. It is a delightful side dish that I'm going to be making again and again. Enjoy!

Makes 6 servings

Ingredients:
1 tablespoon salt
4 cups peas, fresh or frozen (thawed)
2 1/2 tablespoons chopped fresh mint
1/4 teaspoon granulated sugar
1/4 teaspoon pepper
3 egg whites
1/3 cup whipping cream
Fresh mint sprigs
Sour cream or crème fraíche


Directions:
1. In large saucepan of boiling water, dissolve all but 1/4 teaspoon of the salt. Add peas and blanch for 2 minutes. Drain and rinse under cold water until chilled through; drain well.

2. Place peas, mint sugar, remaining salt, and pepper in blender or food processor; puree until very smooth. With motor running, add egg whites one at a time; pour in cream and blend until well combined.

3. Divide pea mixture among 6 greased 1/2 cup ramekins or custard cups line with parchment rounds.Place ramekins in baking pan; pour in enough boiling water to come halfway up sides of dishes. Cover with foil and using sharp knife, make vent holes at random intervals; bake in 350F oven for about 30 minutes or until tester inserted into enter of timbale comes out clean.

4. Let rest for 2 or 3 minutes; run knife around edge of each dish and turn timbales out onto warmed plates.
Remove parchment rounds.

5. Garnish with a prig of mint and a dollop of sour cream or crème fraíche.

Creamed Carrots

Creamed Carrots
Recipe by Dana McCauley

The second side dish served along with the second entrees of Titanic's 1st class dinner menu is Creamed Carrots. I asked my Twitter followers a simple question; "Do you like creamed carrots?". The responses were many and emphatic! The vast majority of people responding to my question, said that they did NOT like creamed carrots. One person stated that eating creamed carrots should be classified as cruel and unusual punishment. Strong opinions indeed.

Now, I won't go as far as saying that eating creamed carrots is torture but I have to admit, I'm not a huge fan either. Reading how this dish was prepared 100 years ago, when Edwardians preferred their vegetables over cooked and mushy, didn't inspire confidence that this recipe would be great. I'm glad Dana McCauley decided to change the recipe and leave the carrots with some texture and flavour by only cooking them until fork tender. She succeeded in transforming these Creamed Carrots into a pleasant dish that while it may not convert the haters, it won't inspire images of torture. ;) Enjoy!

Makes 6 servings

Ingredients:
8 or 9 medium carrots, julienned
1 cinnamon stick
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch pepper
1 teaspoon lemon juice
1/3 cup whipping cream
2 tablespoons finely chopped fresh chives (I used thyme)

Directions:
1. Place carrots in medium pan with enough water to cover; add cinnamon stick. Bring to a boil, reduce heat to medium-high, and cook for 6 to 8 minutes or until carrots are fork-tender.

2. Drain, remove cinnamon stick, and return carrots to pan. Add butter, salt, ground cinnamon, nutmeg, and pepper; mix well.

3. Add lemon juice and cream; boil for 1 minute or until cream is slightly thickened.

4. Adjust seasoning if necessary. Turn into shallow serving bowl; sprinkle with chives and serve.

Chateau Potatoes

Chateau Potatoes
Recipe by Dana McCauley

We've entered the second entrees of Titanic's 1st class dinner menu! I thought I would start with the side dishes first. And, there's no better start than these golden and crispy Chateau potatoes. These were a country favorite of French nobility and chefs of the day used to cut the potatoes into eight-sided jewel shapes. I'm not that talented so I decided to use an apple corer to cut the potatoes into cylinder shapes and then rounded the corners with a vegetable peeler. Yes, it was a bit of work but I had fun with it. Truth be told, the potatoes taste just as good cut into wedges or chunks. I used baking potatoes for this dish because I think they stay fluffy on the inside while crisping up nicely on the outside. Enjoy!

Makes 6 servings

Ingredients:
6 medium potatoes
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 tablespoon finely chopped fresh rosemary leaves
1/2 teaspoon each salt and pepper

Directions:
1. Peel potatoes. Instead of cutting eight sided jewel shapes we cut the potatoes into thick, evenly shaped wedges.

2. Place butter, oil, and rosemary in large, rimmed baking dish.

3. Set pan in 425F oven for 2 to 3 minutes or until butter is sizzling.

4. Pat potatoes dry; place in heated pan and stir to coat with butter mixture.

5. Bake in 425F oven, stirring occasionally, for 35 to 40 minutes or until potatoes are golden brown.

6. Season with salt and pepper.

Filets Mignons Lili

Filets Mignons Lili
Recipe By Dana McCauley

The most decadent first entree option on the First Class Dinner Menu from the Titanic was Filet Mignons Lili. This dish is a Filet mignon topped with seared foie gras and sliced truffles on a bed of crispy potatoes and served with a deeply rich sauce made of with Cognac, Madeira and red wine. A show stopper dish and one that will leave your guests both impressed and wanting to lick their plates clean. Enjoy!

Serves 6

Ingredients:
Filets Mignons
6 filets mignons (2 1/2 pounds)
1/2 teaspoon each of salt and pepper
1 tablespoon each of butter and vegetable oil
2 cloves garlic, sliced
6 foie gras (goose liver) medallions
6 cooked artichoke hearts, quartered
6 slices black truffle (optional)

Sauce
2 tablespoons butter
3 large shallots or 1/2 onion, finely chopped
1 1/2 tablespoons tomato paste
1 bay leaf
1 sprig fresh rosemary
1/2 cup each of cognac, Madeira and red wine
3 cups homemade beef stock
Salt and pepper

Potatoes Anna
3/4 cup melted unsalted butter
6 medium baking potatoes, peeled and very thinly sliced
1 teaspoon each of salt and pepper

Directions:

Sauce
1. In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.

2. Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil.

3. Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.

4. Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm.

Potatoes Anna
1. Brush 11-inch oven-proof skillet with enough melted butter to coat. Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.

2. Place pan over medium-high heat for about 10 minutes or until bottom is browned.

3. Cover and bake in 450°F oven for 15 minutes or until potatoes are tender and lightly browned on top.

4. Broil for 1 to 2 minutes or until brown and crisp. Let stand for 5 minutes.

Filets Mignons
1. Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.

2. Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.

3. Remove from pan and let stand, tented with foil, for about 5 minutes. Wipe out pan and return to high heat.

4. Add foie gras and cook for 30 seconds per side or until golden brown. Remove from pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.

5. Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).

6. Ladle sauce around edge of plate; garnish with artichokes.

Vegetable Marrow Farci

Vegetable Marrow Farci
Recipe by Dana McCauley

This Vegetable Marrow Farci is the vegetarian option from the first entrees on the First Class Menu from the Titanic. Vegetable marrow is a green, oval summer squash that is closely related to the zucchini in appearance and taste. If you can't find vegetable marrow, zucchini is a great alternative.

I loved this light and flavourful dish. It can easily be made ahead and reheated just before serving. I know this dish will definitely make my final menu. Enjoy!

Serves:6

Ingredients:
1 vegetable marrow or 2 large zucchini
2 tablespoons olive oil
1 cup finely chopped red onion
3 cloves garlic, minced
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 tablespoon tomato paste
1 1/2 cups button mushrooms, chopped
2 tablespoons red wine vinegar
2/3 cup cooked rice
1/4 teaspoon each salt and pepper
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
2 tablespoon butter, melted
Fresh basil

Directions:
1. Halve marrow lengthwise; scoop out flesh with spoon leaving 1/4-inch shell. Discard large seeds. Chop scooped flesh into small dice; reserve.

2. In skillet, heat oil over medium heat; add onion and garlic and cook, stirring often, for 7 to 8 minutes or until softened and lightly browned. Stir in basil, oregano, reserved marrow, and tomato paste. Cook, stirring often, for 5 minutes. Increase heat to high and add mushrooms. Cook, stirring, for 3 minutes or until vegetables are well browned; stir in vinegar. Remove from heat and cool slightly. Stir in rice, salt, pepper, and 3 tablespoons of the cheese.

3. Spoon into hollowed vegetables, packing lightly with back of spoon. Sprinkle evenly with bread crumbs and remaining cheese; drizzle with butter. Place in greased baking dish in 350F oven for 30 to 40 minutes or until marrow is fork tender and topping is well browned.

4. To serve, slice marrow diagonally in 3-inch slices. Garnish with fresh basil.