Monday, October 24, 2011

Smoked Duck Breast with Lentils

Lesson No.3 SMOKED DUCK BREAST WITH LENTILS

The duck breast after been marinated with salt and pepper and ready for smoking.
After smoking for 30 minutes, the duck breast were then pan fried.
The chef prepare the lentils- French lentil- Puy lentil - in chicken broth with bay leaf and carrots. The tomato was peeled (yes with a microplane serrated peeler- no need the usual boiling water etc.) and then chopped and added last to the lentils.


Smoke duck breast served with lentils and a dash of aged balsamic vinegar.


Dessert was Creme Brulee.



He sprinkled some brown sugar on the chilled creme brulee.



Caramelizing the sugar.


Truly a very pleasant end to the class.


























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