Iggy's Dinners
Sourcing and saucing
hOI HooMAN! How are you? Today I made a 2 course meal, first better that the second (though both great) . To start, I made “Tatin d’endives à l’orange” followed closely by some duck breast with red and green cabbage discs, blinis and a grape and beetroot emulsion. I won’t explain much because I really …
Hi guys! I didn’t make the boned duck paté. But it was for the best. Okay, that was a bit abrupt, I’m struggling to find nice words! I’m changing styles a bit from here on out. I am no longer going to be recipe cramming, I think I’ll learn a lot more if I take …
What’s up? Gas prices? the sky? *BEEEP* cases? ( we don’t use that word here) I heard them all before. Whatever, today, I made Duck à l’Orange. It was really really good. I think that duck is my favorite meat. Me and duck go way back. When we went to france about 6-7 years ago, …
