Casham
Well-Known Member
Had some issues with my SD card, so I'm currently in limbo with a handful of photos for recipes I've done.
French was chosen for last night.
Excuse the quality, had to use my phone.
Dos de canard... The night before!
Duck legs marinading in Cabernet Sauvignon, diced onion, sliced carrot, thyme, garlic, bay leaves, and orange peel.
Dos de canard rôti accompagné d’une pommes Paris de terre.
Roast duck, baby carrots, accompanied with Paris Potatoes, topped with a glorious red wine sauce.
Crème brûlée
I've yet to 'master' the art that is blowtorching, somewhat at that point in which flames are spewing everywhere, mostly setting everything on fire.
French was chosen for last night.
Excuse the quality, had to use my phone.
Dos de canard... The night before!
Duck legs marinading in Cabernet Sauvignon, diced onion, sliced carrot, thyme, garlic, bay leaves, and orange peel.
Dos de canard rôti accompagné d’une pommes Paris de terre.
Roast duck, baby carrots, accompanied with Paris Potatoes, topped with a glorious red wine sauce.
Crème brûlée
I've yet to 'master' the art that is blowtorching, somewhat at that point in which flames are spewing everywhere, mostly setting everything on fire.