Mains

Fettuccine with Parmesan & Cepe Mushroom

Ingredients: Fettuccine Pasta – 200 grams Cepe Mushrooms – 30 grams Heavy Cooking Cream – 50 ml Demi-Glace Sauce – 20 ml Glove Garlic – 1 Chopped Shallot – 1 Pinch Fresh Thyme – 1 Olive Oil – 10 ml Shaved Parmesan – 10 grams Salt Pepper   Method: In [...]

Halibut with Beluga Caviar & Beurr Blanc

Halibut with Beluga Caviar Ingredients: Fresh Halibut - Skin And Bones Removed - 180 grams Salted Butter - 25 grams Thyme - 5 grams Shallot - 5 grams Dry White Wine - 10 grams Lemon Juice - 5 grams Beluga Caviar - 10 grams Beurr Blanc - 25 grams   [...]

Duck Confit

A simple mallard duck confit recipe. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the fat that the duck is submerged and cooked [...]

Duck Breast with Fig Marmalade

Ingredients: Garlic clove, finely chopped – 3 Large Grated peeled fresh ginger – 1 tbsp Five-spice powder – 2 tbsp Salt – 1 tbsp Freshly ground pepper – ½  tbsp Single duck breasts – 4 Extra-virgin olive oil – 1 tbsp Dry red wine – ¼ cup Balsamic vinegar – [...]