Aphrodisiacal foods class

Champagne–Oyster Pan Roast serves 6
12 pieces toast points with herb butter or oyster crackers for garnish
64 medium shucked oysters
1 stick of butter
2 Tbsp ap flour
1 ½ shallot minced
1 ½ celery stalk peeled and minced
3 cloves garlic minced
2 tsp fresh Thyme leaves
1 tsp lemon zest
2 oz sherry
4 oz Champagne
¾ cup oyster liquor
1 ½ tsp sweet Hungarian Paprika
1 Tbsp and 1 tsp Worcestershire sauce
2 cups Heavy cream
2 ½ cups half-and-half
Sea Salt and freshly ground pepper to taste
Melt butter over medium heat. Sauté shallot, celery and garlic for three to four minutes. Once the butter begins to get foamy add the flour while whisking to form a white roux. Add oyster liquor, sherry and champagne to the roux and stir for 2-3 minutes. Add the rest of the ingredients (dairy, zest, herbs, Worcestershire, paprika) and stir. Season and stir till desired consistence, thin with milk. Add the oysters, turn to low and cook them till they just begin to curl up, serve immediately.

Spice Crusted Duck with Foie Gras Mofongo and Vanilla Rum Butter for 6
Spice Crust
1 Tbsp cumin seed
1 Tbsp coriander seed
1 ½ tsp ground cinnamon
¼ tsp ground allspice
1/8th tsp nutmeg
1 ½ Tbsp cocoa powder
1 Tbsp espresso powder
2 tsp sea salt
2 tsp brown sugar
Toast dry whole seasonings in a pan and a then add the rest of the ground seasonings to that, allow them to cool. Grind spice mix in a coffee grinder till powdered. Add salt and sugar and reserve.

For duck
6 duck breasts trimmed, whole skin and fat flap removed in one piece.
Season duck with thyme leaves, pepper, olive oil. Season with sea salt right before searing or grilling.

For the duck cracklings take the fat pieces and dry them off, lightly season and then place on a silpat lined sheet pan, and place a sprayed sheet pan on top and cook at 325 degrees until crispy. You can also dice these fat pieces and cook them in oil, then season when hot and crispy. Reserve for the Mofongo.

Mofongo
Mofongo is classically green plantains and garlic mashed with pork cracklins, lard and stock. We are going to use ripe plantains, garlic, duck cracklins and foie gras.
¾ cup ½ inch cubes of seared foie gras
Cracklins from the 6 duck breasts
1 ½ tsp salt
1 jalapeno roasted seeded and diced
4 ripe plantains cut into ½ inch sliced and seared with cinnamon, cayenne and sugar and salt (sear in the left over foie gras fat)
2 Tbsp mashed roasted garlic
1 cup chicken stock to moisten if necessary
Sear cleaned cubed foie gras and sear and reserve, fat and liver separately. Cook plantains in fat and mash with cracklins, jalapeno and garlic, re-season. Fold in foie, reserve.

For Rum Butter
1 cup champagne
½ cup dark rum
Juice of 1 lime
1 vanilla bean scraped
1 shallot sliced
2 sprigs thyme
1 bay leaf
10 peppercorns
1 Tbsp apricot gelee
Cook all of these ingredients down until almost dry, just a bit of liquid left. (at this point you can take this off heat)
2 Tbsp heavy cream
1 stick (1/2 cup) butter (cut into small pieces and at room temp)
Add the cream and bring up to a boil over medium heat, immediately turn down and add butter and whisk in 1 Tbsp at a time, never letting the liquid boil again. When all of the butter is gone, strain immediately into a room temperature container, season with salt and white pepper and reserve in a warm place.