Today you will learn how masterpieces of the film industry are being prepared! The original name of the dish is DUCK BREAST UNDER THE ALMOND SHELL WITH ACCOMPANIMENT OF FRIED ASPARAGUS, WINE PEAR AND WITH PORTO SAUCE. Well, or simply Almond Duck Breast from Victor Barinov! Restaurant Chef
"Claude Monet". Enjoy watching!
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DUCK RECIPE
◉INGREDIENTS:
● Duck breasts 2 pcs.
● Almonds 20 g
● Sugar 20 g
● Salt to taste
WINE PEAR
◉INGREDIENTS:
● Pear 1 pc. (solid)
● Wine 300 ml. (red, dry)
● Sugar - 20 g
● Orange - 1 pc. (only zest is needed)
● Cinnamon -1 stick
● Clove - 3 heads
● Cardamom - 5 boxes
● Creamy Vanilla - 2 ml
Fried asparagus
◉INGREDIENTS:
● Asparagus 6-8 pcs.
● Butter 20 g
● Olive oil 15 ml
● Water 50 ml
● Salt to taste
● Sugar to taste
PORTO SAUCE
◉INGREDIENTS:
● Porto 200 ml
● Beef broth 200 ml
● Oranges 2 pcs.
● Salt 0.5 tsp
● Pepper 0.25 tsp
● Wine vinegar 5 tsp.
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Background - 0:17
Product List - 0:47
Duck Cooking Recipe - 0:54
Almond Crumble Recipe - 1:46
Wine Pear Cooking Recipe - 2:16
Porto Sauce Cooking Recipe - 3:43
Fried Asparagus Recipe - 4:33
The duck baking process - 5:27
Decoration of the dish - 5:47
Laying out dishes - 5:53
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Almond Duck Recipe in PDF (for print)
drive.google.com/open?id=10D0...
Негізгі бет Almond Duck Recipe by Victor Barinov! KITCHEN Last Battle!
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