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Fotografía Chef Signature Chef

ELABORATION

FOR THE RASPBERRY VINAIGRETTE

  1. Blend all ingredients in a blender until very fine.

 

FOR PORCINI (Washed)

  1. Slice Porcini thin and season with salt and pepper, butter, oil and rosemary.
  2. Bake until tender.

 

METHOD

  1. Have porcini and leek sautéed and at room temperature, toss with vinaigrette and arrange on...

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ELABORATION

FOR THE RASPBERRY VINAIGRETTE

  1. Blend all ingredients in a blender until very fine.

 

FOR PORCINI (Washed)

  1. Slice Porcini thin and season with salt and pepper, butter, oil and rosemary.
  2. Bake until tender.

 

METHOD

  1. Have porcini and leek sautéed and at room temperature, toss with vinaigrette and arrange on plate with edible flowers, radicchio (optional) and crispy duck skin. 
  2. Roast duck in cast iron pan with a bit of oil or duck fat from the skin until med rare. Slice thin and serve with salad.

 

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Ingredients 4 persons
  • FOR THE RASPBERRY VINAIGRETTE
  • ½ cup Cilantro
  • ¼ cup Mint
  • 1 clove Garlic
  • 1 Lemon Lemon Peel
  • 1 Medium Shallot
  • Chili to Taste
  • ½ cup Olive Oil
  • 1 cup fresh r
  • spberries
  • 1tsp raspberry vinegar
  • FOR PORCINI (Washed)
  • Salt and Pepper
  • Dry White Wine
  • ½ cup Butter
  • ¼ cup Olive Oil
  • 1 tbl chopped Rosemary
  • FOR THE LEEKS
  • 1 Large Leek green removed and sliced into rings
  • Salt and Pepper
  • 1tbl Olive Oil
  • More herbs....
Recipes. The Cook & Chef Institute