ROASTED DUCK LEG SERVED WITH MASHED POTATOES , CARROTS , AND FRESH HERBS (rosemary & thyme), FINISHED IN A RICH SAUCE .

Here’s a concise recipe to recreate it:

1. Prep: Season 4 duck legs with salt, pepper, and a mix of thyme & rosemary.
2. Sear: Heat a cast‑iron skillet, brown the duck legs skin‑side down for 5‑7 min, then flip.
3. Roast: Transfer skillet to a 190 °C (375 °F) oven; cook 45‑60 min until tender and crispy.
4. Veggies: In the same skillet, add baby carrots and roast alongside the duck.
5. Mash: Boil potatoes, mash with butter & cream (add a pinch of nutmeg).
6. Sauce: Deglaze skillet with red wine or stock, reduce to a glossy glaze; stir in a little butter.
7. Serve: Plate mashed potatoes, top with duck leg and carrots, drizzle sauce, garnish with fresh rosemary/thyme.

Want tips on perfecting the duck skin crispiness or sauce flavor?

* – SALMON RICE STACK WITH AVOCADO,  SERVED WITH A SOY ‑BASED GLAZE AND SESAME SEEDS .

Here’s a basic recipe to make it:

1. Ingredients (serves 1):
   • 100 g salmon fillet
   • ½ cup cooked sushi rice
   • ½ avocado, sliced
   • 2 tbsp soy sauce
   • 1 tbsp honey or brown sugar
   • 1 tsp sesame oil
   • 1 tsp sesame seeds (black & white)
   • Green onion or seaweed strips for garnish
   • Optional: ginger, garlic for marinade
2. Preparation:
   • Mix soy sauce, honey, and sesame oil to make a glaze.
   • Marinate the salmon in half the glaze for 10–15 min.
   • Cook salmon in a hot pan or grill for 3–4 min each side, basting with remaining glaze.
   • Shape rice into a compact round using a mold or spoon.
   • Layer sliced avocado on the rice, then place the glazed salmon on top.
   • Sprinkle sesame seeds and drizzle extra glaze around the plate.
   • Garnish with shredded green onion or seaweed.

Do you want a detailed step‑by‑step cooking guide or tips for plating?

GRILLED BEEF BURGERS AND BEEF SKEWERS WITH VEGETABLES (bell peppers, onions, tomatoes, and chili) GRILLED OVER OPEN GRILL .

A simple recipe for these grilled items is:

1. Beef skewers:
   • Cut beef into 2–3 cm cubes.
   • Marinate with garlic, soy sauce, olive oil, salt, pepper (30 min).
   • Thread beef onto skewers alternating with onion, bell pepper, tomato.
   • Grill over medium‑high heat 8–10 min, turning until meat is cooked and veggies are charred.
2. Grilled beef burgers:
   • Form beef patties (150–200 g each); season with salt & pepper.
   • Brush with oil and grill 4–5 min per side for medium doneness.
   • Sprinkle coarse salt on top while hot.
   • Serve with a sesame bun (as shown).

Do you want detailed marinade proportions or serving suggestions?

* –  AVOCADO STUFFED WITH CRAB SALAD .

Here’s the basic recipe:

1. Ingredients:
   • 2 ripe avocados, halved and pitted
   • 200 g imitation crab meat (or real crab), shredded
   • 2 tbsp mayonnaise or Greek yogurt
   • 1 tsp lemon juice
   • Fresh dill, chopped
   • Orange segments (optional)
   • Pomegranate seeds (for garnish)
   • Salt & pepper to taste
2. Preparation:
   • Scoop out a little extra flesh from each avocado half to make room for filling.
   • Mix crab meat, mayonnaise, lemon juice, dill, salt, and pepper in a bowl.
   • Gently fold in orange segments if using.
   • Spoon the mixture into the avocado halves.
   • Top with a sprig of dill and pomegranate seeds.
3. Serve: Serve chilled or at room temperature with lemon wedges on the side.

Do you want a detailed step‑by‑step guide or variations for this recipe?