Recipe Rescue: July 2011

• 3 tbsp vegetable oil
• 6 (1-inch thick) beef shanks, about 3 lbs total
• 2 large onions, finely chopped
• 2 ribs celery, finely chopped
• 2 large carrots, finely chopped
• 1/2 lb button mushrooms, stems trimmed
• 8 cloves garlic, minced, or 2 tbsp minced garlic
• 3 bay leaves
• 8 sprigs thyme
• 2 sprigs fresh rosemary
• 2 1/2 cups good quality French Bordeaux
• 3 tbsp tomato paste
• 1 (15-oz) can crushed tomatoes
• 2 cups beef stock
• 1/4 cup chopped basil
• 1/4 cup chopped parsley
• 1/4 tsp crushed red pepper flakes
• 1 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

1. In a large Dutch oven, heat vegetable oil over high heat until very hot.
2. Season shanks liberally on both sides with sea salt and fresh
   ground pepper, transfer to Dutch oven and cook until browned on both
   sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set
   aside. Add onion, celery, carrots and mushrooms to the Dutch oven and
   cook, stirring occasionally, until vegetables are soft and beginning to
   caramelize, about 7 minutes.
3. Add garlic, bay leaves, thyme, and rosemary and cook for 2
   minutes. Add the Bordeaux and stir well with a wooden spoon, scraping
   bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes,
   beef stock, basil, parsley, crushed red pepper, salt, and black pepper
   and stir well to combine.
4. Return shanks to the Dutch oven and bring sauce to a boil. Cover
   Dutch oven, lower heat to a simmer or place in a 149 C (300 F) oven and
   cook for 5 hours, stirring occasionally, or until shanks are very
   tender. Taste the sauce and adjust seasoning if necessary. Enjoy!

• 3 duck breasts
• salt and pepper
• 1 juicing orange
• 1/2 cup water
• 1/2 cup chicken broth
• 1/8 tsp sugar
• 1 tbsp orange-flavoured liqueur (recommended: Grand Marnier)
• 1 tbsp red wine vinegar
• 1 1/2 tbsp cold, unsalted butter

Salad ingredients

• mixed baby greens
• 1 orange, peeled and cut into segments
• red onion, sliced thin and soaked in cold water for a few minutes
• handful of fresh raspberries
• 1 block of brie cheese, cut into slices
• 1/2 baguette for croutons
• salt and pepper

Vinaigrette ingredients

• 2 tbsp champagne vinegar
• salt and pepper
• 1 juicing orange
• 1 tsp Dijon mustard
• 5 tbsp extra virgin olive oil
• salt and pepper

1. Score the skin side of the duck breasts in 2 directions. Season the breasts liberally on both sides with salt and pepper.
2. Juice the orange, strain the juice into a saucepan, and boil it until it’s reduced to about 1 tbsp.
3. Heat a sauté pan over medium to high heat and sauté the duck
   breasts, skin side down for 8 to 10 minutes. Turn the breasts over and
   cook for 2 minutes until medium rare inside. Tent duck breasts with foil
   and set aside. Reserve some duck fat.
4. Preheat oven to 190 C (375 F). Cut baguette into cubes and toss
   with the reserved duck fat and salt and pepper. Bake on a cookie sheet
   for 6 minutes, or until toasted. Set aside to cool down.
5. Deglaze the pan with the orange juice and broth. Add the sugar,
   liqueur and vinegar, and simmer until reduced to half. Whisk in the
   cold butter until all the butter melts. Season to taste with pepper and
   salt.
6. Combine all ingredients for vinaigrette in a bowl and whisk well, set aside.
7. In a large bowl, toss greens with vinaigrette. Top with the
   rest of the salad ingredients. Thinly slice the duck breasts, place warm
   slices on salad and spoon the sauce over the breasts. Enjoy!