Ingredients
Ingredients For the garlic breadcrumbs3 loaves white bread, sliced
15 cloves garlic, peeled and sliced
4 duck legs
600g/1lb 5oz duck fat
100g/4oz shallots, finely chopped
250ml/9fl oz white wine
70g/3oz fresh parsley, chopped
6 gelatine leaves
salt and freshly ground black pepper
20 slices smoked duck breast
100g/4oz plain flour
1 free-range egg, beaten
olive oil, for frying
2 onions, sliced
2 cloves garlic, sliced
75g/3oz potatoes, peeled and sliced
350g/12oz Cambridgeshire asparagus, woody ends removed, chopped
1 litre/2 pints white chicken stock
150ml/5fl oz double cream
75g/3oz unsalted butter
2 handfuls baby spinach
salt, to taste
lemon juice, to taste
400g/14oz asparagus, woody ends removed, sliced
40g/1½oz unsalted butter
40g/1½oz double cream, boiled briefly, to thicken
salt, to taste
25ml/1fl oz balsamic vinegar
125ml/5fl oz grape seed oil
50ml/2fl oz olive oil
12ml/½fl oz sherry vinegar
50ml/2fl oz white truffle oil
salt, to taste
lemon juice, to taste
25g/1oz black Périgord truffles, finely chopped
8 asparagus spears, woody ends removed
1 smoked duck breast
3 tbsp white wine vinegar
4 free-range hens' eggs
4 large Maris Piper potatoes, peeled
vegetable oil, for deep-frying
fresh truffle slices
1 Japanese spaghetti mandoline
commercial vacuum pack machine
Description
Recipe Uses 3 Loaves White Bread, Sliced, 15 Cloves Garlic, Peeled And Sliced, 4 Duck Legs , 600g/1lb 5oz Duck Fat, 100g/4oz Shallots, Finely Chopped,...
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