Duck Breast with Peppercorn Mignonette
Most people tend to eat duck breast only at a restaurant because they find it too difficult to make at home, however this recipe is so easy, you will add it regularly to your menu!
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Duck Breast with Peppercorn Mignonette
Most people tend to eat duck breast only at a restaurant because they find it too difficult to make at home, however this recipe is so easy, you will add it regularly to your menu!
View Recipe
Duck Breast with Peppercorn Mignonette
Most people tend to eat duck breast only at a restaurant because they find it too difficult to make at home, however this recipe is so easy, you will add it regularly to your menu!
View Recipe
Chorizo Stuffed Rabbit Legs
Today’s recipe is a refined version of Spanish paella without the rice.
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Chorizo Stuffed Rabbit Legs
Today’s recipe is a refined version of Spanish paella without the rice.
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Duck Breast with Peppercorn Mignonette
Most people tend to eat duck breast only at a restaurant because they find it too difficult to make at home, however this recipe is so easy, you will add it regularly to your menu!
View Recipe
Duck Breast with Peppercorn Mignonette
Most people tend to eat duck breast only at a restaurant because they find it too difficult to make at home, however this recipe is so easy, you will add it regularly to your menu!
View Recipe
Chorizo Stuffed Rabbit Legs
Today’s recipe is a refined version of Spanish paella without the rice.
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Pink Peppercorn Shortbread Cookies
These pink peppercorn shortbread cookies can be whipped up at a moment's notice. A splash of rosewater and a dip in dark chocolate makes them unforgettable.
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Beef Brisket with Chu Hou Sauce 柱侯牛腩
You can use any cut of beef or meats for this recipe. Chu Hou Sauce would also be suitable for braised goat meat. Besides white raddish, carrots and potatoes may also be used. Any kind of firm vegetable that will not fall apart during braising could be a suitable substitute. You may choose to make this the night before so that the sauce gets better absorbed and becomes even more flavourful. This is a common practice at restaurants.
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