Mix 1/2 tsp balsamico crème, 1 tbsp olive oil, 1/2 tbsp runny honey, 1/2 tsp ketjap manis and 1 tsp raspberry vinegar. Taste and season with pepper and salt
Drape thin slices of smoked duck breast on halved figs.
Spoon some dressing on top and finally leaves of fresh thyme and orange zest
(Here the original recipe by Virginie Schoelinck)
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