Zuzu Recipes

Steps:

• In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg. Saute for 1 minute, then add carrot, onion and celery. Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
• Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn. Turn duck pieces to sear other side. When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates. Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
• Reduce heat to medium. Add tomato paste and stock, stirring and scraping bottom of pan. Cook for a few more minutes, then remove from heat. Transfer duck pieces to a platter, and allow to cool. Set aside pan of sauce.
• When duck is cool enough to handle, remove all meat and cut into bite-size pieces. Remove sprigs of herbs and garlic cloves from sauce. Return duck meat to sauce, and place over medium heat. Add plum tomatoes, breaking them with a spoon. Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes. Season to taste. Serve over pappardelle.

Steps:

• In a shaker glass add the peach, mint leaves, lemon and orange and muddle together. Add regular ice, the remaining ingredients and shake. Pour into a long-stem wineglass filled with crushed ice.

Steps:

• Separate eggs and reserve the egg yolks.
• Beat the egg whites until soft peaks form. Then gradually add the sugar and beat for a further minute.
• Add the egg yolks and beat until creamy.
• Pour into 4 dessert bowls or glasses and freeze for at least 3 hours.
• Serve frozen decorated with either grated chocolate or chocolate sauce.