Recipes provided by KHON Fox 2

BROADCAST DATE:   10/22/00

                         
                                 DUCK MAGRET (Breast of Duck)
                                   From the Kitchen of:  Chef George Bouillon

(2 servings)
salt -- to taste
pepper -- to taste
thyme -- 1 pinch
butter -- 4 teaspoons
cider -- 1 cup
cornstarch -- 1 teaspoon
water -- 1 teaspoon
whipping cream -- 1 pint
duck breast -- 4 pieces

Cooking instructions:  Season duck breast lightly with salt, pepper and thyme.   Fry in butter.  Place in oven at 400 degrees and cook to your desired taste (medium rare, medium well, well done -- about 10 minutes).
After roasting, take the duck breasts out of the pan.  Add cider, cornstarch, water and whipping cream to duck drippings to make a sauce.  Serve.

                                               VENISON TENDERLOIN
                                          From the Kitchen of:  Chef George Bouillon

(1 serving)

salt -- to taste
pepper -- to taste
thyme -- 1 pinch
French mustard -- 2 teaspoons
garlic (chopped) -- 1 pinch
butter -- 1 teaspoon
whipping cream -- 1/4 pint
cornstarch -- 1/2 teaspoon
water -- 1 teaspoon
tenderloin -- 12 oz.

Season tenderloin with salt, pepper and thyme.  Fry in butter until the tenderloin is an even brown on all sides.  Add French mustard and minced garlic.  Place in oven at 400 degrees and cook to your desired taste (medium rare, medium well, well-done -- about 10 minutes).  When finished, take tenderloin out of pan and slice and plate.  Add cornstarch, water and whipping cream to the venison drippings to make a sauce.  Serve. 

                                                      ONION TARTE
                                        From the Kitchen of: Chef George Bouillon

(6 servings)

Pie crust (2 lbs. Flour, 1 lb. butter, 1 cup water)
3/4 cup butter
4 eggs, slightly beaten
1 cup, 2 teaspoons of milk
salt and pepper
4 oz. bacon, cut in 1" strips
1 1/2 lb. thinly sliced round onion
1 tbsp. oil
1 cup, 2 teaspoons whipping cream
1/4 cup flour
nutmeg

Cooking instructions: Cook onions in butter and oil, without browning for about 20 minutes.  Prepare a béchamel, mixing 1/2 cup flour, 1/2 cup butter and 1 cup milk over a low heat.  Remove béchamel from heat and pour over onions.  Add egg, cream, salt, pepper, nutmeg and bacon strips, and mix. 

Press pie crust dough into a buttered pie dish.  Pour the béchamel mixture into the piecrust.  Bake at 375 degrees for approximately 30 minutes