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A cocktail in her hand and confetti in her hair.: Photo

A cocktail in her hand and confetti in her hair.: Photo

Beer roasted duck whole 150 for 3 hours then 190 in oven  Star anise garlic clove cardamom sugar peppercorn dried chilli bay leaves fennel seeds ginger cumin seed salt

finger-sucking roasted beer duck

Beer roasted duck whole 150 for 3 hours then 190 in oven Star anise garlic clove cardamom sugar peppercorn dried chilli bay leaves fennel seeds ginger cumin seed salt

Step-by-step photos on how to cook duck.  Juicy meat, crispy skin glazed with the honey-balsamic glaze.

Roast Duck

Step-by-step photos on how to cook duck. Juicy meat, crispy skin glazed with the honey-balsamic glaze.

Finger-Sucking Roasted Beer Duck

Finger-Sucking Roasted Beer Duck

Squirrel Recipes-let this be a warning to the squirrels that steal all my vegetables! - http://www.survivalacademy.co/

Squirrel Recipes-let this be a warning to the squirrels that steal all my vegetables! - http://www.survivalacademy.co/

duck prosciutto homemade recipe dry cured duck breast

Homemade Duck Prosciutto (Air Dry-Cured Duck Breast): Perfect Way of Game Meat Preserving

duck prosciutto homemade recipe dry cured duck breast

Crispy Duck Recipes Roasted, Fried, Chinese Crispy Peking Duck, Thai

Crispy Duck Recipes Roasted, Fried, Chinese Crispy Peking Duck, Thai

9 rules for pairing wine & food at your wedding (and beyond!)

9 rules for pairing wine & food at your wedding (and beyond!)

Duck breasts with port reduction

Duck Breast with Port Wine Sauce

Duck breasts with port reduction

Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era An updated version, however, can have great appeal This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak

Duck With Cherries and Red Wine Vinegar

Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era An updated version, however, can have great appeal This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak

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