2 tablespoons/30ml olive oil
1 tablespoon/15 ml mustard seeds
1 shallot, minced
1 large beet, cut into pieces
3 cups/750ml red wine
1/2 cup/125ml fresh orange or honey tangerine juice
1/2 cup/125ml sherry vinegar or Xeres vinegar
1/4 cup/60ml honey
4 cups veal stock
1/4 cup/60ml cold butter, cubed
Salt and pepper
Salt and pepper
4 duck breasts
Salt and pepper
Salt and pepper
Butternut Squash Gnocchi, recipe follows
Roasted Fennel, recipe follows
6 tablespoons/90ml olive oil
1 large butternut squash, halved and seeded
Salt and pepper
Salt and pepper
2 eggs, beaten
About 2 cups/500ml all-purpose flour, plus more for the work surface
1/2 cup/125ml veal stock
2 tablespoons/30ml butter
1/2 cup/125ml finely chopped fresh chives
1/2 cup/125ml grated Parmigiano-Reggiano
3 tablespoons/45ml olive oil
2 fennel bulbs, quartered
Salt and pepper
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