A goat cheese/ apples/ walnuts/ duck breast verrine – the original version :-)


Access reserved only for Foodistas.. 🙂 You might have side effects of pleasure after trying out this small finger food dish. Of course, you can invariably decline it at your taste ; use mascarpone instead of goat cheese, Pata negra like Bo used in his verrine instead of duck…Let’s cut the talk and walk you through the “original recipe”. Continue reading

How does it look like?

The scents in the kitchen were so rich and nice….I was already hungry just smelling the development of the chutney. The magret de canard was a bit long to cook but exquisite served with wild rice mixed up the chutney. Gosh that was good! But tomorrow I have to work on the evening so I am not sure what will come out then… Thank you for being here.

Dates & orange chutney – my  very quick recipe.

For 2 people….

-About 10 dates cut into pieces and 1 orange, peeled and quartered, 1/3 cup of balsamic vinegar, 1/3 cup of dark brown sugar, a TS salted butter, 1 shallot.


Melted butter, sautéed the shallot, added up the fruits, sugar and balsamic. Brought it to boil and then let it simmer (low heat please) covered for 45 minutes. Was very tasty.

Duck with a touch of exotic sweetness…

Really quick tonight but wanted to share it with you on the spot… I can still feel the effects of the perfect combination of star anise/melon/honey hitting the skin of the duck breast. Exquisite and paradise is not so hard to reach. Follow me! and please no diet night on this one! Continue reading