* ROASTED DUCK LEG WITH PEACH GLAZE & ROSEMARY

Recipe by: chef ssentongo

Ingredients

• 4 duck legs
• 2 ripe peaches, sliced
• 2 tbsp olive oil
• 3 sprigs fresh rosemary
• 1/4 cup red wine
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 garlic cloves, minced
• Salt & black pepper, to taste
• Optional: pinch of sea salt for finishing

Method

1. Prep the duck: Pat duck legs dry, season generously with salt & pepper. Heat olive oil in a skillet over medium‑high heat; sear legs skin‑side down 4‑5 min until golden, then flip and sear other side 2 min. Transfer to a baking dish.
2. Make the glaze: In the same skillet, add garlic, red wine, balsamic vinegar, and honey. Simmer 3‑4 min, stirring, until slightly reduced.
3. Add peaches: Arrange peach slices around the duck in the baking dish. Pour the glaze over the duck and peaches. Tuck rosemary sprigs into the dish.
4. Roast: Preheat oven to 190 °C (375 °F). Roast duck for 35‑40 min, basting occasionally, until meat is tender and glaze is caramelized.
5. Finish: Sprinkle a pinch of sea salt and extra rosemary on top for aroma. Serve the duck with the glazed peaches and pan juices.

Tips

• For extra crisp skin, broil the duck for the last 2‑3 min.
• Pair with roasted potatoes or a simple green salad.

Want the exact timing for a convection oven or a variation with orange instead of peach? 🤔

* FRUIT  CRÊPES RECIPE

Ingredients (Crepe batter):

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tbsp melted butter
• Pinch of salt

Ingredients (Filling & topping):

• Assorted fresh fruits (strawberries, blueberries, kiwi, mango)
• Whipped cream
• Powdered sugar
• Mint leaves (for garnish)

Instructions:

1. Make the batter: In a bowl, whisk flour, eggs, milk, water, melted butter, and salt until smooth. Let it rest 30 mins.
2. Cook crepes: Heat a non-stick pan, pour a thin layer of batter, swirl to cover the base. Cook 1–2 mins each side until golden. Repeat with remaining batter.
3. Prepare filling: Slice the fruits into bite-size pieces.
4. Assemble: Place fruit in the center of each crepe, fold into rolls.
5. Serve: Top with whipped cream, a dusting of powdered sugar, a blueberry, and mint leaf. Add extra fruit on the side if desired.

You want the exact measurements for the fruit or tips for perfect crepe flipping?

* GOURMET  ROASTED CHICKEN DISH

1. Ingredients
   • 1 roasted chicken leg (marinated in your favorite spices)
   • 1 cup cooked white rice
   • 1 lettuce leaf (for base)
   • 1 small avocado mash (seasoned with salt & lime)
   • 1 quail egg (soft-boiled)
   • Parmesan crisps (2 thin sheets)
   • Fresh parsley sprig (for garnish)
   • Red chili pepper (sliced, for garnish)
   • Cherry tomato
   • Purple cauliflower floret
   • Green broccoli floret
   • Red sauce (ketchup or chili sauce)
   • Fresh green leaf with red vein (e.g., sorrel)
2. Preparation
   • Chicken leg: Roast or grill until golden and fully cooked. Place on a lettuce leaf over rice. Top the drumstick with a parsley sprig.
   • Rice: Cook plain white rice; shape into a mound on lettuce.
   • Avocado base: Mash avocado, season, and mold into a cylinder. Place a soft-boiled quail egg on top and garnish with parsley.
   • Parmesan crisps: Bake thin Parmesan sheets until crisp. Stack and top with a chili slice.
   • Vegetables: Arrange tomato, purple cauliflower, green broccoli, and leafy garnish around the plate.
   • Sauce: Drizzle red sauce in dots on the plate for decoration.
3. Plating
   • Position the chicken-leg construction at the back right of the plate.
   • Place the avocado-egg cylinder front left.
   • Add Parmesan tower behind the avocado stack.
   • Arrange vegetables and leaf garnish around the bases.
   • Finish with red sauce dots in front of the avocado stack.
4. Serving
   • Serve immediately while the chicken is hot and the crisps are crunchy.

Want me to tweak any part of the recipe or give tips for plating it even fancier? 🍽️👨‍🍳

* DURK CONFIT WITH ORANGE-BERRY  SAUCE RECIPE

Ingredients

• 1 duck leg (confit-ready or seasoned)
• 2 cups duck fat (for cooking)
• Mixed greens (lettuce & frisée), washed
• 1 orange, sliced
• 1 purple edible flower (for garnish)
• 1/4 cup red berry reduction (sauce on the right)
• 2 tbsp brown sauce (served under the duck)

Method

1. Confit the duck: Submerge the duck leg in duck fat in a heavy pot. Cook on low heat (≈90°C/195°F) for 2–3 hours until tender. Remove and let drain.
2. Crisp the skin: Pat the leg dry, then sear skin-side down in a hot pan for 2–3 minutes until golden and crisp.
3. Prepare the plate: Arrange mixed greens on one side of the plate, top with orange slices and the purple flower.
4. Sauce placement: Spoon brown sauce onto the plate, lay the duck leg in it. Pipe the red berry reduction in a line with dots for decoration.
5. Serve: Serve immediately while the duck is warm.

Tips

• Use quality duck fat for authentic confit flavor.
• Adjust seasoning with salt & pepper before confiting.

You want me to tweak any part of the recipe or need tips for plating like in the photo? 🍽️👨‍🍳

* PUN‑SEARED  NILE PERCH WITH  HERB CREAM  SAUCE & VEGETABLE

Ingredients (serves 2)

• 2 × 6‑oz Chilean sea bass fillets
• 2 tbsp olive oil
• Salt & freshly ground black pepper, to taste
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 cup baby potatoes, halved
• 8 asparagus spears, trimmed
• 4 cherry tomatoes (red & yellow), halved
• 2 tbsp butter
• ¼ cup heavy cream
• 1 tbsp fresh parsley, finely chopped (plus extra for garnish)
• Micro‑greens (e.g., pea shoots) for topping

Method

1. Prep the potatoes: Boil halved potatoes in salted water 10‑12 min until tender. Drain & set aside.
2. Sear the fish: Pat bass dry, season both sides with salt, pepper & thyme. Heat olive oil in a skillet over medium‑high heat. Add fillets skin‑side down; press gently for 30 s. Cook 3‑4 min per side until golden and just opaque inside. Transfer to a plate.
3. Veggies: In the same skillet, add butter. Toss potatoes, asparagus & tomatoes; sauté 3‑4 min until veggies are bright and just tender. Remove & keep warm.
4. Cream sauce: Reduce heat to medium, add cream to the skillet, scraping up any brown bits. Stir in chopped parsley & simmer 2 min until slightly thickened. Adjust seasoning with salt & pepper.
5. Plate: Spoon sauce onto the plate, arrange veggies & potatoes, place the seared bass on top, and finish with micro‑greens.

Tips

• For extra flavor, finish the fish with a squeeze of lemon juice.
• Swap heavy cream with coconut milk for a lighter twist.

You want the exact measurements for a larger batch or need any plating suggestions?

* BEEF SPRING  ROLLS RECIPE

Ingredients

• 300g beef mince
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 small onion, finely chopped
• 2 green onions, sliced
• 1 green chili, minced (optional)
• 1 tsp garlic, minced
• 12 spring roll wrappers (rice paper or wheat)
• Oil for deep‑frying
• Salt & pepper to taste

Filling Preparation

1. Heat a wok or pan over medium heat, add a little oil, then toss in the garlic, onion, and green chili. Sauté 2‑3 min until fragrant.
2. Add the beef mince, break it up with a spoon, and cook until browned.
3. Stir in soy sauce, oyster sauce, sesame oil, salt & pepper. Mix well and cook 3‑4 min.
4. Add green onions, mix, then remove from heat and let the filling cool slightly.

Assembly

1. Lay a spring roll wrapper on a clean surface.
2. Place 2‑3 tbsp of filling near one edge of the wrapper.
3. Fold the sides inward, then roll tightly from the filled edge to the opposite side, sealing the edge with a little water.
4. Repeat with remaining wrappers and filling.

Cooking

1. Heat oil in a deep fryer or large pot to 180°C (350°F).
2. Fry the rolls in batches, 3‑4 min each, until golden brown and crispy.
3. Drain on paper towels.

Serving
Serve hot with your favorite dipping sauce (e.g., sweet chili or soy‑ginger).

You want the full step‑by‑step cooking video or just the written recipe like this?