Roast Pork Tenderloin with Mustard-Tarragon Sauce
- 1 cup dry white wine
- 6 garlic cloves, pressed
- 1/4 cup olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- 1 tablespoon coarsely chopped fresh thyme
- 8 whole allspice, crushed
- 2 (12-ounce) pork tenderloins
- 5 tablespoons Dijon mustard, divided
- 3/4 cup heavy cream
- 1/2 cup low-salt chicken broth
- 2 tablespoons chopped fresh tarragon
Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally.
Preheat oven to 375°F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145°F, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper.
Slice pork crosswise into rounds and serve with sauce.
Duck with Raspberries (Canard aux Framboises)
- 4 pounds boneless magret duck breast halves with skin (about 4)
- 1/2 cup finely chopped shallots
- 2 garlic cloves, chopped
- 2 tablespoons sugar
- 1/3 cup raspberry vinegar
- 1 cup demi-glace (6 1/2 ounces; preferably D'Artagnan duck and veal demi-glace)
- 2 cups raspberries(12 ounces), divided
- 1 1/2 tablespoons unsalted butter, cut into bits
Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.
Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.
Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.
Slice duck and serve with sauce.
And, the piece de resistance:
Potatoes Cooked in Duck Fat (Pommes de Terre Sarladaise)
- 1 1/2 pounds waxy potatoes such as Yukon Gold
- 3 tablespoons rendered duck or goose fat
- 1/2 cup packed curly parsley leaves
- 2 garlic cloves
- Equipment: an adjustable-blade slicer
Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes