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22 Aug

Posted at 14:43h in

Boil the broth with the citronella, chopped ginger and a dash of Caribbean chili. Steep for 30 min. Clean and then sauté the chanterelles with the shallots and a bit of crushed garlic, butter and salt. Slice the foie gras. Brown on both sides. Remove excess grease on...

22 Aug

Posted at 14:38h in

Wash and dry the lettuce. Season the lettuce with vinaigrette, lay in the bottom of the plates, and carefully lay the smoked dried duck breast on top. Add lightly toasted pine nuts, if you like. Garnish with the sprig of chives and serve Wash and dry the lettuce. Season...