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Duck Confit with Lentils
Duck Confit With Lentils
Wild Mushroom Risotto by Daniel Galmiche Michelin star Chef-1
5/5
By Chef Daniel Galmiche

Description

"This is a great brasserie dish from the south-west of France. There are so many varieties of duck to choose from - Gressingham, Mallard, Canard Croisé - but for this dish I recommend Barbary duck, corn-fed if possible, and definitely free range. To me, this is proper hearty food, although that doesn't mean it's too heavy for the summer. Served with salad, it can make a terrific al fresco lunch as well. Whatever the season, you can’t beat the flavour of crispy duck legs." Daniel Galmiche

Allergens

Dear Foodies, unfortunately Chefs For Foodies isn’t currently suitable for anyone with severe allergies. 

Each recipe highlights ingredients that may typically cause an allergic reaction but please be aware that our kitchen regularly prepares recipe boxes which include: – wheat/gluten, milk, eggs, peanuts, tree nuts, fish, shellfish, and soy 

How to participate

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Chef Daniel Galmiche can host private groups, up to 25 guests.

Important to know

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From £45 / Person
Michelin Starred
For 2 Portions

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Ingredients
Zoom Class with Chef
Thu May 13, 6 : 00 pm UK

Suggested Date

duration: 50 minutes

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