DINNER --- fried and marinated little eggplants | Italian ham | marinated and slow-poached duck breast | kale with pickled lemon and cheese | wine
- what a treat. small duck breast salt-curing for a day, then slow-poach in warm water.
Wednesday, August 16, 2017
sous vide duck breast
8-16-2017 Wed.
DINNER --- fried and marinated little eggplants | Italian ham | marinated and slow-poached duck breast | kale with pickled lemon and cheese | wine
DINNER --- fried and marinated little eggplants | Italian ham | marinated and slow-poached duck breast | kale with pickled lemon and cheese | wine
Labels:
duck breast,
sous vide
Blog Archive
-
▼
2017
(352)
-
▼
August
(31)
- Sitzwohl in Innscbrck
- double bill
- among the cow bells
- to the Alps
- upside-down peach pie
- steak: frezze + slow roast
- a bowl with everything
- green pasta
- Nepalese curry chicken
- green barley
- Eclipse, osyter, and real deal borscht
- b.party
- island farmer's market
- American breakfast & Nepalese dinner
- sandwich and burger in Cascade mountain
- sous vide duck breast
- home baked cookie
- 10 minute meal
- Bolognese sauce by a Bolognese
- lamb, kale and persian yugurt
- burdock and carrot
- sweet corn
- duck confit
- burrata and fig
- deep summer green
- an eggplant looks like an egg
- who moved cheese from Itlay and Australia
- magic of cooking
- Alto Adige speck, goat Gouda, and burrata
- tofu skin and curd
- mustard green and soy beans
-
▼
August
(31)