THE FESTIVE EDITION
NOVEM BER
201 4 Novem || Novem ber 2014 ber 2014
DR SHE ENA DR TAL SHE KS GEN TO ENA TAL CHA US ABOESS KS RITY, TO USGEN CHA BEI ESS NG RIT FAS ABOUT HIO BEING AY, DOC N UT FAS HIO AND A DOCTOR N TOR AND
DEC ADE DES DECTIN NT BEA ADE ATIO MA DES NT BEA CH KE TINATIO NS TO MAKE YOU GO CH YOU NSAHH TO H!! GO AHH H!!
Life is
MySchool MyVillage MyPlanet EVERY SWIPE COUNTS
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2013/06/25 10:23:22 AM
Method: 1. Cover duck in water and add in the chopped onion, bay leaves and thyme. 3. Strain the stock of the necks and reduce until the sticky syrup is reached. 5. Then beat until course pate is formed. Set to the side and save for later. 6. Remove the outer membrane of the duck and soak in the water to draw out excess blood.
PreParation for Plating: 1. Chill the gorgonzola, then crumble and place back in fridge. 2. Grate the dark chocolate, place in the freezer and wash the pennywort leaves. 3. Next reduce some the liquor from the cherries into a syrup. 4. To plate, heat a heavy base frying pan and quickly fry the duck hearts until they are golden brown. Drizzle the syrup on the plate and place the duck rillette in the middle. 5. Slice the duck hearts in half and place on each plate. 6. Place pickled cherries then sprinkle on cheese and chocolate.
66 BON VIVANT