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Duck legs with a pear
Ingredients: 3 duck legs, 4 pieces of bacon, 1 leek-shallot, 4 pears, 1 bay leaf, 1 rosemary twig, ½ ground cardamom, 3 twigs of thyme, salt, pepper, 3 tbsp. vegetable oil, 1 tsp. Sahara. For sauce: 20 g of butter, 40 g of sugar, 150 ml of port wine, 1 lemon, 2 laurel sheets.
Cooking time: 1 hour
How to cook: Sweet and pepper, quickly fry in a mustache on a mixture of creamy and olive oil with thyme, rosemary and cardamon. Then lay out a duck, and add finely chopped bacon and bow-shall into the oil with herbs. Returns a duck into a duck, close the cover and send to the oven, preheated to 200 degrees, for 30-40 minutes. Meanwhile, cook sauce. In the saucepan pour port wine and pour sugar. Add lemon slices and lemon juice, as well as bay leaf and butter. Tomorrow before thickening. In this sauce, immerse the peeled and large pears on this sauce. Then pears shifting into a frying pan and fry them on vegetable oil. Sprinkle with sugar and add thyme twig. Ready duck legs to serve in the company with caramelized pears and thick wine sauce!
2.
Salad with chicken and grapefruit
Ingredients: 300 g baked chicken fillet, ½ grapefruit, 2 tbsp. Current cheese, 1 beam salad. For sauce: 1 tbsp. vegetable oil, 1 lemon, 1/25 Ch.L. Dry mint, 1 tsp. sugar, 1 pinch of pepper, 1 pinch of salt
Cooking time: 30 minutes
How to cook: baked chicken fillet is largely cut. Grapefruit cleanse from the peel and films, and cut the pulp in small pieces. A deep bowl is fastened with lettuce leaves and put on them chicken meat and the pulp of grapefruit. For sauce mix olive oil, lemon juice, dry mint, sugar, pepper, salt and paprika. Fill the sauce sauce, mix well and sprinkle with grated cheese.
3.
Sabion with berries
Ingredients: 8 chicken eggs, 8 tbsp. Sugar, 100 ml of semi-sweet champagne, berries - to taste.
Cooking time: 1 hour
How to cook: egg yolks to mix with sugar and beat a mixer to thick foam. Enter semi-sweet champagne and put on a water bath. Continuously stirring the cream as long as it does not thicken. The resulting cream to cool in the refrigerator, then decompose according to the molds and decorate any berries to taste. Simple, but surprisingly gentle dessert is ready!