"Recipes from the Chef's Kitchen"

Ingredients:
1)   4 Confit Duck Legs - sauteed and shredded
2)   4 slices of Duck Galantine
3)   1 head of Frisse Lettuce - cleaned and chopped
4)   1 pint of Black Figs - split and grilled
5)   1 cup basic Dijon Vinaigrette
6)   2 tbs. chopped Hazelnuts
7)   2 tbs. Creamy Goat Cheese

Preparation:
1)   Toss the warm shredded duck confit, the frisse lettuce, the hazelnuts
        and the dijon vinaigrette.
2)   Then toss the grilled figs and goat cheese in a separate container.

Plating:
1)   On each plate using a ring mold first fill with the fig and goat
        cheese compote.
2)   Then top with duck confit and the frisee salad.
3)   Serve.

Ingredients:
1)   1 lb. Crab Meat
2)   4 oz. Scallops
3)   2 tbs. Mayonnaise
4)   1/2 cup Heavy Cream
5)   1/2 cup chopped Parsley and Scallion
6)   Salt and Pepper

Preparation:
1)   In a food processor puree the scallops thoroughly.
2)   Then add the mayonnaise and again mix thoroughly.
3)   Then while pulsing the blender add the cream.
4)   Blend completely but do not over blend.
5)   Place the mixture in a bowl and fold in the crab meat, herbs
       and the salt and pepper.
6)   To cook...shape 8 crab cakes with a ring mold on a sheet pan
       and bake gently in an oven at 350 degrees for 8 to 12 minutes.
7)   Serve 2 per person.  Can be served with a pepper sauce.

Good Eating!!!

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