You know you can buy 2 x duck magret for £5.60 enough for four guests from Sa Re,
next to the veggie shop in Gezira.
Just follow this 'not so easy Jamie Oliver recipe and stun your gusts,
I just nick bit's from his recipe but always end-up flambéing it with cheap Normandie brandy.
Easy peasy lemon squeezey....
And dirt cheap!
http://www.jamieoliver.com/recipes/memb ... tail/1328/
Nb: The trick is to let the meat rest after cooking...
Naked Duck Breast (Magret de Canard)
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Naked Duck Breast (Magret de Canard)
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Re: Naked Duck Breast (Magret de Canard)
Nah! If we want to partake of such a dish we just pop into Montmorillon (15 mins) and let the French chef prepare it for us. Goes down well with a bottle of local wine
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Re: Naked Duck Breast (Magret de Canard)
Yes right! rub it in. But what did your bill come to ? in £ please I don't do euros.....
"The Salvation of Mankind lies in making everything the responsibility of All"
Sophocles.
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Re: Naked Duck Breast (Magret de Canard)
Cost was around £190 for 4 including 2 bottles of good wine which actually cost no more than a bottle of Obilisk and tasted a hell of a lot better.
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Re: Naked Duck Breast (Magret de Canard)
"Nick bits"Who2 wrote:You know you can buy 2 x duck magret for £5.60 enough for four guests from Sa Re,
next to the veggie shop in Gezira.
Just follow this 'not so easy Jamie Oliver recipe and stun your gusts,
I just nick bit's from his recipe but always end-up flambéing it with cheap Normandie brandy.
Easy peasy lemon squeezey....
And dirt cheap!
http://www.jamieoliver.com/recipes/memb ... tail/1328/
Nb: The trick is to let the meat rest after cooking...
Old habits eh Doctor?
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Re: Naked Duck Breast (Magret de Canard)
Stunning your gusts (sic) is one way of ensuring they enjoy your hospitality.....or at least rendering them unable to complainZooropa wrote:"Nick bits"Who2 wrote:You know you can buy 2 x duck magret for £5.60 enough for four guests from Sa Re,
next to the veggie shop in Gezira.
Just follow this 'not so easy Jamie Oliver recipe and stun your gusts
I just nick bit's from his recipe but always end-up flambéing it with cheap Normandie brandy.
Easy peasy lemon squeezey....
And dirt cheap!
http://www.jamieoliver.com/recipes/memb ... tail/1328/
Nb: The trick is to let the meat rest after cooking...
Old habits eh Doctor?
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