Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (serves 4) 2 tbsps. extra-virgin olive oil 2 tbsps. unsalted butter 4 large duck breasts – dried, pounded if too thick and scored Coarse salt and freshly ground pepper 2 shallots – finely minced 3 sprigs fresh thyme 3/4 cup Tawny Port wine 1/4 cup Kirsch –
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (serves 8) 3 tbsps. extra-virgin olive oil 4 tbsps. unsalted butter 2 Yellow Onions – coarsely chopped 2 Fennel Bulbs – coarsely chopped (save fennel fronds for garnish) 6 garlic cloves – roughly chopped 3 tsps. pimenton (smoked paprika) 2 tbsps. tomato paste 1 tsp. dried oregano
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (Duxelle & Pate): 1.5 lbs cremini mushrooms 2 shallots – peeled and roughly chopped 4 cloves garlic – peeled and roughly chopped 2 sprigs fresh thyme – leaves only 2 tbsps. unsalted butter 2 tbsps. extra-virgin olive oil Sea salt and fresh ground black pepper Cognac infused Pate
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 1.5 cups Panko or homemade breadcrumbs 1 cup fresh flat-leaf parsley 1/4 cup sage 6 spears fresh rosemary 8 leaves fresh mint 1 lemon – zest only Kosher salt Fresh cracked black pepper 6 tbsps. olive oil 3 Frenched Racks of Lamb (8 ribs/each) – trimmed of fat and sinew 2-3
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 6 Mission Figs – cleaned 2 tbsps. Unsalted Butter 3 tbsps – Orange Blossom Honey 1 Orange – juice and zest Whole Milk Ricotta Cheeses Optional: Mint or Sage for garnish Directions Preheat oven to 400 degrees. Cut an X at the top of the figs halfway through and