demi-glaces The best demi-glaces, stocks and sauces are descended from classical French cooking—the grande cuisine immortalized by legendary chefs over the centuries. These traditional recipes call for the luxury of time, requiring hours of simmering and reducing to achieve rich depth of flavor. Our premium demi-glaces, stocks and finishing sauces make it easy for home cooks to add complex character to savory dishes, without having to spend all day in the kitchen. Each is prepared according to a classic recipe, using time-honored techniques and the finest all- natural ingredients. Use our demi-glaces to add richness and savor to pan sauces, risotto and more. Our flavorful stocks are ideal for making soups and poaching meats. With our French finishing sauces, you can transform even simply cooked foods into elegant dinner- party fare or delicious weeknight suppers. To showcase these versatile ingredients, we created some enticing recipes, from hearty tagliatelle with veal sauce to roasted duck legs with cranberry-port sauce. For ease of

preparation, we recommend Calphalon One infused-anodized cookware. The traditional version is especially well suited for searing, sautéing and deglazing, while the nonstick cookware ensures flawless release and effortless cleanup. Bon appétit!

ingredients 2 bay leaves 6 duck legs with thighs 6 fresh thyme sprigs attached, trimmed of excess fat 2 or 3 whole garlic cloves Salt and freshly ground 1/3 cup (80ml) port pepper, to taste 1 yellow onion, cut into For the sauce: 1/4-inch (6mm) slices 1/4 cup (60ml) port 1 carrot, peeled and cut into 1/4-inch (6mm) slices 2 cups (500ml) chicken stock* 1 celery stalk, cut into 3 Tbs. wild game demi-glace* 1/4-inch (6mm) slices 1/2 cup (70g) dried cranberries roasted duck legs with perfect pan sauces cranberry-port sauce

To prepare a simple pan sauce, first Preheat an oven to 300°F (150°C). remove the sautéed or roasted meat from the pan and discard any excess Season the duck legs with salt and pepper. Set a large ovenproof sauté fat. Then deglaze the pan on the pan over medium heat. Working in batches, arrange the duck legs, stovetop by adding wine, stock or skin side down, in the pan and cook, turning once, until golden on demi-glace and scraping up the both sides, about 5 minutes per side. Transfer the duck to a plate. browned bits from the pan bottom Return the pan to medium heat. Add the onion, carrot, celery, bay with a wooden spoon. Simmer until leaves and thyme and cook, stirring occasionally, until soft, about the liquid is slightly reduced in 10 minutes. Add the garlic and cook for 1 minute. Remove the pan volume—this thickens the sauce and from the heat. concentrates the rich, meaty flavors. Return the duck legs, cut side down, to the pan; do not overlap them. Pour the port over the duck and roast until the meat is tender enough to pierce with a skewer, about 2 hours. Let the duck cool in the pan for about 30 minutes, then transfer to a warmed platter and cover loosely with aluminum foil. Pour off all but 1 Tbs. fat from the pan. Remove the vegetables and any burned bits from the pan and discard. To make the sauce, pour the port, stock and demi-glace into the pan. Set over medium heat and slowly bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the cranberries and simmer for 5 minutes. Spoon the sauce over the duck and serve immediately. Serves 6.

equipment

Williams-Sonoma Kitchen Measuring cups and spoons ■ 5-qt. (5-l) sauté pan ■ Tongs ■ Wooden * Available at Williams-Sonoma stores. spoon ■ Platter

ingredients 21/2 Tbs. veal demi-glace* 2 Tbs. unsalted butter 1 tsp. chopped fresh thyme 1 yellow onion, diced 1/3 cup (80ml) heavy cream 1 lb. (500g) ground veal 12 oz. (375g) tagliatelle Salt and freshly ground pepper, 1/4 cup (30g) grated to taste Parmigiano-Reggiano cheese, plus more for serving Freshly grated nutmeg, to taste 3/4 cup (180ml) chicken stock*

tagliatelle with veal sauce demi-glace At the heart of classic French sauce In a large sauté pan over medium-low heat, melt the butter. Add the making is demi-glace, a richly con- onion and sauté until golden, 8 to 10 minutes. Transfer to a bowl and centrated brown sauce distinguished set aside. by its extraordinary depth of flavor. In the same pan over medium heat, brown the veal, stirring and Our premium demi-glace, which crumbling with a fork. Season with salt and pepper and add a combines stock, aromatics and wine, generous pinch of nutmeg. Cook until the meat is lightly browned, is simmered for more than 20 hours 5 to 7 minutes. Transfer to the bowl with the onion. to produce an intensely flavored glaze. Use it to enhance a variety of Return the pan to medium heat. Pour in the stock and whisk in the dishes, including pan sauces, soups, demi-glace and thyme. Return the veal mixture to the pan. Add the stews, risotto and pasta sauces. cream and cook, stirring occasionally, just until the sauce is warmed through, about 5 minutes. Taste and adjust the seasonings with salt and pepper. Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite). Drain the pasta and transfer to a warmed large serving bowl. Add the veal sauce and the 1/4 cup (30g) cheese and toss gently to combine. Serve immediately and pass additional cheese at the table. Serves 2.

equipment

Measuring cups and spoons ■ 5-qt. (5-l) sauté pan ■ Wooden spoon ■ Whisk ■ Stockpot ■ Colander ■ Earthenware pasta bowls

Williams-Sonoma Kitchen * Available at Williams-Sonoma stores.

ingredients

1 rib-eye steak, about 11/2 lb. (750g), trimmed of excess fat Salt and freshly ground pepper, to taste 1 Tbs. olive oil 3/4 cup (185g) Bordelaise French finishing sauce*

rib-eye steak with bordelaise sauce bordelaise sauce A traditional French sauce, Bordelaise requires hours of careful tending. Pat the steak dry with paper towels and season with salt and pepper. It begins with a classic brown sauce, In a large nonstick sauté pan over medium heat, warm the olive oil prepared with long-simmered stock until almost smoking. Add the steak and cook, turning once, 10 to and aromatics. Burgundy wine, shal- 12 minutes per side for medium-rare, or until done to your liking. To lots and herbs are added, then the test for doneness, cut into the steak. Transfer the steak to a carving mixture is reduced to intensify the board, cover loosely with aluminum foil and let rest for 15 minutes flavors. Here, our Bordelaise French before slicing. finishing sauce streamlines prepara- tion, producing a dish that rivals one Meanwhile, pour the finishing sauce into the pan, set over medium-low you’d enjoy in the finest restaurants. heat and bring to a simmer. Cook until the sauce is hot, 3 to 5 minutes. Cut the steak across the grain into slices 1/4 inch (6mm) thick. Divide the slices between 2 plates, pour the sauce over the meat and serve immediately. Serves 2.

equipment

Measuring cups and spoons ■ 5-qt. (5-l) nonstick sauté pan ■ Tongs ■ Carving board ■ Carving knife

Williams-Sonoma Kitchen * Available at Williams-Sonoma stores. ingredients

1/3 cup (60g) all-purpose flour Salt and freshly ground pepper, to taste 8 veal scallops, about 1 lb. (500g) total, pounded to 1/4-inch (6mm) thickness 2 Tbs. olive oil 1 cup (250g) wild mushroom French finishing sauce*

veal scaloppine with wild mushroom sauce finishing sauces Preparing a perfect sauce is one of Spread the flour on a plate and season with salt and pepper. Dredge the greatest tests of a chef’s skill. In the veal scallops in the flour and shake off the excess. France’s best restaurants, the saucier, In a large nonstick fry pan over medium-high heat, warm the olive oil or sauce chef, holds an esteemed until almost smoking. Working in batches, add the veal and cook, position in the kitchen. Our finishing turning once, until browned on both sides, 1 to 2 minutes per side. sauces make it easy to enhance dishes Transfer the veal to a warmed platter and cover loosely with with rich, complex flavors. Made in aluminum foil. the French style using the finest ingredients, these sauces are perfect Pour the finishing sauce into the pan, set over medium-low heat and for entertaining as well as for every- bring to a simmer. Cook until the sauce is hot, 3 to 5 minutes. day enjoyment. Pour the sauce over the meat and serve immediately. Serves 4.

equipment

Measuring cups and spoons ■ 12-inch (30cm) nonstick fry pan ■ Tongs

Williams-Sonoma Kitchen * Available at Williams-Sonoma stores. ingredients 1/2 tsp. salt, plus more, to taste For the vinaigrette: Freshly ground pepper, to taste 1/4 cup (45g) minced shallot 1 lb. (500g) boneless, skinless chicken breasts 3 Tbs. balsamic vinegar 6 cups (125g) arugula 3/4 tsp. salt 3 fennel bulbs, trimmed and Freshly ground pepper, to taste thinly sliced 1/4 cup (60ml) extra-virgin 4 oz. (125g) radicchio, chopped olive oil 2 Granny Smith apples, cored, halved and thinly sliced 4 cups (1 l) chicken stock* 2 Tbs. chopped fresh flat-leaf 2 tsp. fennel seed parsley 1 lemon, thinly sliced poaching poached chicken salad The technique of gently cooking foods in almost-simmering liquid, with apples and fennel known as poaching, is ideal for delicate foods like fish and chicken. To make the vinaigrette, in a small bowl, whisk together the shallot, To add subtle layers of flavor, this vinegar, salt and pepper. Let stand for 5 minutes. Slowly drizzle in the recipe calls for poaching chicken olive oil, whisking constantly until smooth and blended. Set aside. breasts in stock that is seasoned with In a large saucepan over medium-high heat, combine the stock, fennel lemon slices, fennel seed, salt and seed, lemon, the 1/2 tsp. salt and pepper. Bring to a boil and boil for pepper. After poaching, you can save 5 minutes. Reduce the heat to low and add the chicken breasts. Cover the savory stock to enrich soups, and cook until the chicken is opaque throughout, 10 to 15 minutes. stews or sauces. Using tongs, transfer the chicken to a carving board and cover loosely with aluminum foil. In a large bowl, combine the arugula, fennel, radicchio and apples. Drizzle half of the vinaigrette over the salad and toss to combine, adding more vinaigrette as needed.

Cut the chicken into 1/2-inch (12mm) slices. Divide the salad among 4 plates. Top with the chicken, dividing it equally. Season with salt and pepper and garnish with the parsley. Serves 4.

equipment

Glass mixing bowls ■ Whisk ■ 41/2-qt. (4.5-l) saucepan ■ Tongs ■ Carving board ■ Carving knife

Williams-Sonoma Kitchen * Available at Williams-Sonoma stores. ingredients 8 oz. (250g) assorted dried fruit, roasted chicken stuffed such as pears, cranberries, cherries and figs with dried fruit 1 Tbs. chopped fresh sage Preheat an oven to 425°F (220°C). 6 Tbs. (3/4 stick/90g) unsalted butter, at room temperature Chop any large pieces of dried fruit, such as pears and figs. In a bowl, 1 chicken, about 4 lb. (2kg) stir together all the dried fruit. Transfer 1/4 cup (60g) of the fruit Salt and freshly ground pepper, mixture to a small bowl and reserve. to taste In another small bowl, using a rubber spatula, stir together the sage 11/2 cups (375ml) chicken stock* and 4 Tbs. (1/2 stick/60g) of the butter. Set aside. 2 Tbs. chicken demi-glace* Rinse the chicken inside and out with cold water and pat dry with paper towels. Tuck the wings behind the back. Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear equipment the skin. Rub some of the sage butter under the skin, then pat the skin firmly back in place. Rub the remaining sage butter over the Rubber spatula ■ Roasting pan with skin and season with salt and pepper. Stuff the cavity with the dried rack ■ Bulb baster ■ Instant-read fruit (except for the reserved portion). Place the chicken, breast side thermometer ■ Carving board ■ up, on a rack in a roasting pan. Wooden spoon ■ Fine-mesh sieve ■ Whisk ■ Carving knife Roast the chicken for 15 minutes. Reduce the heat to 375°F (190°C) and continue roasting, basting occasionally with the pan drippings, until the juices run clear when a thigh is pierced and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), about 1 hour and 15 minutes more. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Meanwhile, place the roasting pan over medium-high heat. Pour in the stock and stir with a wooden spoon to scrape up the browned bits from the pan bottom. Pour the stock through a fine-mesh sieve into a small saucepan. Set the pan over medium-high heat, whisk in the demi-glace and simmer until the sauce is reduced by half, 4 to 5 minutes. Add the reserved 1/4 cup (60g) dried fruit, then whisk in the remaining 2 Tbs. butter. Remove the dried fruit from the chicken cavity and transfer to a warmed platter. Carve the chicken and arrange on the platter. Pour the sauce over the chicken and serve immediately. Serves 4.

Williams-Sonoma Kitchen * Available at Williams-Sonoma stores. Calphalon One Infused-Anodized Cookware Calphalon One infused-anodized cook- ware offers home chefs the best of all worlds. This commercial-quality cook- ware heats flawlessly, releases instantly and cleans up easily. The secret to its peerless performance? The heavy- gauge aluminum is infused with an advanced release polymer that allows foods to brown and caramelize beautifully, without sticking or stain- ing. This cookware is ideal for searing, sautéing and deglazing. Searing With its sear-and-release technology, the Calphalon One infused-anodized aluminum sauté pan is perfect for preparing the roasted duck legs. The duck is seared in the pan on the stovetop, then transferred to the oven to roast. Thanks to thick aluminum construction, the pan efficiently conducts heat across the bottom and up the sides, promoting uniform cooking and caramelization. Deglazing After the duck is cooked, the pan is returned to the stovetop for deglazing: Wine, stock and demi- glace are added, and the flavorful browned bits are scraped up from the pan bottom. This responsive pan quickly brings the cooking temper- ature down to a gentle simmer to reduce the sauce. Calphalon One Infused-Anodized Nonstick Cookware Delivering an unrivaled nonstick cooking experience, this professional cookware allows you to cook with little or no oil and still enjoy flawless release and fast cleanup. The hard- anodized aluminum pots and pans feature durable cooking surfaces coated with four nonstick layers, so even the most delicate or sticky foods release instantly. Interiors and exteriors are infused with an advanced release polymer, so the cookware cleans up quickly, both inside and out. Searing With its revolutionary nonstick surface, the Calphalon One infused- anodized nonstick fry pan is perfect for cooking the veal scaloppine. The heavy-gauge aluminum pan rapidly achieves the optimal cooking tem- perature. The veal scallops are dredged in flour and placed in the hot pan, which maintains the proper heat even after the meat is added—a key to successful searing. Then the meat browns quickly and uniformly. Easy Releasing The nonstick surface ensures effort- less release, making it easy to turn the delicate veal scallops while keeping the golden brown crust intact. After the veal is cooked, the heat-responsive pan gently warms the finishing sauce. For more delicious recipes using our demi-glaces, stocks and sauces, go to williams-sonoma.com /recipe

© 2004 Williams-Sonoma, Inc. San Francisco, CA 94109