Confit d'anatra

Esplora argomenti correlati

Pasta al ragù d’anatra  - Pâtes au canard confit

Pasta al ragù d’anatra - Pâtes au canard confit

pin 1
Lo chef consiglia: confit di anatra all’aceto balsamico

Lo chef consiglia: confit di anatra all’aceto balsamico

Cassoulet with Duck Confit - Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.

Cassoulet with Duck Confit - Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.

pin 619
heart 41
Duck Confit Sous-Vide with Pomegranate Poached Pear & Mache Salad | Zen Can Cook

Duck Confit Sous-Vide with Pomegranate Poached Pear & Mache Salad | Zen Can Cook

pin 126
heart 12
How to Grill a Whole Fish - Grilled Whole Fish Recipe with Basil Viniagrette from @Hunter Angler Gardener Cook

How to Grill a Whole Fish - Grilled Whole Fish Recipe with Basil Viniagrette from @Hunter Angler Gardener Cook

Confit d’anatra from Lucca Back Bay in Boston | Chefs Feed

Confit d’anatra from Lucca Back Bay in Boston | Chefs Feed

Risotto di zucca e zafferano confit d'anatra erbette e olio di avocado Chef Giuseppe D'agostino

Risotto di zucca e zafferano confit d'anatra erbette e olio di avocado Chef Giuseppe D'agostino

Confit d'anatra, foie gras e carota da Del Vuoto  https://www.facebook.com/DelVuoto

Confit d'anatra, foie gras e carota da Del Vuoto https://www.facebook.com/DelVuoto

Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting. @Salted and Styled

Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting. @Salted and Styled

pin 764
heart 87
Ricetta CONFIT DI COSCE D'ANATRA

Ricetta CONFIT DI COSCE D'ANATRA

Pinterest • il catalogo mondiale delle idee
Search