Michal Derezynski

Michal Derezynski

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Magret is French for duck breast. The secret here is in the cook of the meat. You want the meat to be bloody for it to be good.

Magret is French for duck breast. The secret here is in the cook of the meat. You want the meat to be bloody for it to be good.

This savory Alsatian tart is topped with bacon and onions.

Tarte Flambee (Alsatian Bacon and Onion Tart) - For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.