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  • Tatler Homes Philippines

    FRENCH LESSONS

    Dec 05, 2016 3 minutes
    Photography ANTONIO SABA Words PABLO FERNANDO Produced by MIA BORROMEO

    CUISINE ART

    Home-cured gravlax carved tableside

    BRAISED DUCK RAVIOLI

    Ingredients:

    80g Confit duck leg shredded

    10cl Red wine jus

    100g Flat pasta dough

    100g Corn

    100g Asparagus

    10g Salt and pepper

    50g Smoked duck breast

    20g Butter

    20g Flour

    10cl Smoked jus

    Olive oil to taste

    PROCEDURE :

    1. Mix the duck and the jus.

    2. Mould the mix in a half ball of 40g each.

    3. Put

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