Monthly Archives: September 2010

Chocolate Pots de Creme

Although I am far from being a pastry Chef or do I have a desire to be one. I do have a few desserts I like to make this being one of them. I make them in coffee cups, and … Continue reading

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It may be a little late in the season for this recipe, but you should still be able to find some nice tomatoes out there. This will yield just about a gallon of soup. Ingredients: 2.5 lbs Tomato  Peeled, seeded & small dice … Continue reading

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Crab Cocktail Martini

This is a fun one for a dinner party. The crab can be a little pricey so you can substitute any kind of cooked fish you want. Ingredients: 1# Jumbo lump crab meat 1 English cucumber peeled and shredded 2 oz … Continue reading

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Canard a l’Orange (for Tom the Colorado kid)

Ingredients: 2 duck breasts 1 oz salad oil kosher salt and fresh black pepper 6 oranges juiced Zest from one orange chopped fine 1 cup duck stock or chicken stock 1/4 teaspoon brown sugar 2 tablespoons Grand Marnier 1/2 tablespoon … Continue reading

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Masterfully Choppin’ Garlic

Watch the the preview outtake from my first video shoot. It took a lot of blood, sweat and tears… I am excited to share the full videos on this site soon. We will be making the fabulous corn bisque below, … Continue reading

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Basic rice wine vinaigrette

Quick and easy rice wine vinaigrette or marinate Ingredients: 1 cups rice wine vinegar 1.5 cups salad oil or olive oil 2 tbsp freshly ground pepper 1 tbsp kosher or sea salt 2 tbsp Sambal (Asian red pepper sauce) or … Continue reading

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Gorgonzola sauce

Ingredients: 1 cup gorgonzola cheese 2 oz unsalted butter 2 cup heavy cream 2 egg yolk ½ cup white wine or dry sherry 3 clove chopped fresh garlic 1 tablespoon ground pepper Preparation: Over medium heat melt butter in large … Continue reading

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Welcome to Chef Don Canard

I spent a lot of time and thought on how to write a bio about myself. Until one afternoon while reading other Chefs bios, it occurred to me that I did not want the website to be about me, I wanted  it … Continue reading

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Don’s Corn Bisque

Ingredients: 4 oz Butter 4 oz flour 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1 cup brandy 3 crushed garlic cloves 2 bay leaves 4 sprigs fresh tarragon 4 sprigs fresh thyme Chicken stock  to … Continue reading

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From the Books and the cutting boards.

Vichyssoise (For a friend first one posted) Classic French Soup can be served cold or hot. Ingredients: 4 oz Cold butter 1 lbs Leek whites, chopped and rinsed 1/2 lbs Yellow onion, sliced thin 3 lbs Red potatoes, peeled and … Continue reading

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