DUCK LIVER PAVÉ WITH FIGS
RECIPES
Recipe by Peter Knogl, Cheval Blanc restaurant, Basel, Switzerland (serves 4)
INGREDIENTS FOR THE DUCK LIVER
400g duck liver, raw
400ml white Port wine salt, pepper
METHOD
– Bring the port wine to the boil with salt and pepper and reduce to a...
Read latest Falstaff Magazine (International) online.
Online newspapers
at PressDisplay.
Newspapers from Austria
Newspapers in English