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Petrossian Paris Boutique & Café Los Angeles

Say I Love You With Petrossian

Say I Love You With Petrossian

Say I Love You With Petrossian

Begin and End Your Valentine’s Dinner with Petrossian…

Beggar’s Purse

Petrossian Roe Sampler

Moelleux au Chocolat

Chocolate Toffee Trio

Petrossian Chocolate Biscuits

$269

Say “I Love You” with Petrossian!

Canard au Miel

Serves:4
Preparation Time: 15 minutes
Cooking Time: 2 hours 25 minutes

Ingredients

1 tablespoon fresh thyme leaves

1 1/2 teaspoons coarse sea salt

1/4 teaspoon black peppercorns

1 6- to 6 1/2-pound duck, fresh or frozen, thawed

1 cup canned low-salt chicken broth

3 tablespoons dry red wine

4 toasted baguette slices

Preheat oven to 350°F. Finely grind 1.5 teaspoons dried herb de Provence, thyme,
sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat
deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat
from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but
not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside
of duck with herb mixture; return duck liver to cavity.

Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven.
Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into
4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to
pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.

Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey;
sprinkle with remaining 1.5 teaspoon dried French Herb de Provence. Roast duck
until deep golden and thermometer inserted into innermost part of thigh registers
180°F, about 5 minutes longer.

Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver
over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting
pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking
often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and
serve with baguette slices and pan juices.

Image courtesy of Epicurus.com

Recipe adapted from Bon Appetite

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Easy to send to your friends too!
or by calling one of our caviar experts at 1-800-828-9241.

French gourmet is a click away!
Not sure what to buy? Call one of our experts at 800-828-9241.
FAMOUS FOR CAVIAR
Gourmet Fine Foods
is a great way to sample all the products Petrossian has to offer – or send an impressive
gift to someone special.

Spend $500 and save on shipping.

REMINDER!

Now through January 31st shipping is complimentary when you spend $500 or more!
Use code FSTNX11
at checkout or on the phone when you place your order.
Your order must be delivered before February 4th. Not valid for wine or Saturday
delivery.

Perfect End or Beautiful Beginning?

The Chocolate Truffle Sampler includes these heavenly flavors:
Orange-Scented Soft Caramel,
Chile-Limon Mayan Truffle,
Lemon Supreme,
and many more!

Celebrate

You can have a party OR
it can be an
EVENT!
Birthdays, anniversaries, promotions, graduations, or just feeling happy! – there
are plenty of reasons to celebrate all year long.
MAKE IT MEMORABLE with Caviar!

Be Unforgettable

Our signature blue box holds the key to an unforgettable Valentine’s Day

Note: Some Restrictions Apply. See page for Details.

Quick Links

Begin and End Your Valentine’s Dinner with Petrossian…Beggar’s PursePetrossian Roe SamplerMoelleux au ChocolatChocolate Toffee TrioPetrossian Chocolate Biscuits $269
Say “I Love You” with Petrossian!  Order Now

Serves:4 Preparation Time: 15 minutes Cooking Time: 2 hours 25 minutes 
3 teaspoons (packed) dried French herb de Provence
4 tablespoons Miel Nacre de Grece
Preparation Preheat oven to 350°F. Finely grind 1.5 teaspoons dried herb de Provence, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with  remaining 1.5 teaspoon dried French Herb de Provence. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.Image courtesy of Epicurus.comRecipe adapted from Bon Appetite  
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