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Old 08-29-2006, 01:52 AM   #11
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Morigan, please let us know how it turned out and how you ended up cooking the final product.
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Old 08-29-2006, 03:01 AM   #12
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I second that id love to hear how you cooked it and the final product
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Old 08-29-2006, 11:54 AM   #13
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Quote:
Originally Posted by ironchef
For the Salmon Wellington you wouldn't add the foie gras, just the mushroom duxelles. There's different versions. The best one that I made layered seared wild King salmon, spinach, mushroom duxelle, and a dungeness crab mousse in the puff pastry. I served it with a lobster and ginger beurre blanc.
That sounds so decadent and absolutely amazing.

We did a venison wellington with the duxelle, no foi gras. I reduced a bottle of port down to a syrup and added raspberries, thickend to a sauce and served that with the wellington. Jeeze that was good! I was telling my daughter's brother in law (source of the venisor). He's hoping to get out hunting again so he can bring some more venison.
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Old 08-29-2006, 12:16 PM   #14
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Sharon.. mmmmmmm me thinks ill dig out the venison in the freezer!!
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Old 08-29-2006, 12:33 PM   #15
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I've got the leftover sauce in the freezer, shall I bring it?????
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Old 08-29-2006, 12:37 PM   #16
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Yes Please!!!
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