Duck Leg Confit by Chef Paul McGovern

This is a very simple dish to make it's just takes a long time to do it ! But what you end up with is well worth the time and it will keep for week's in the frig and the flavors just get better with time. You can get the duck fat a any food supply house or if you know a Chef ask them to save it for you. I will store the duck for 3…

Brown Sugar Clafoutis with Pears by Chez la mere

courtesy of orangette.blogspot.com

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

Gourmet Liver Paté by anna d

Not your ordinary chopped liver! This finds a special place on our Christmas table.

Hollandaise Sauce by Chef Smith

Dark Chocolate Tarts by Kiriel du Papillon

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com