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Peel two cucumbers and simmer gently for 10 minutes in 50cl chicken stock (a stock cube is fine).
Blend this with 75cl Big Tom.
Fold in a cup of sour cream (or creme fraiche)
Allow to chill and serve with freshly ground pepper.
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Duck confit is a Southwestern speciality that can be enjoyed all year round thanks to homemade preserves. It is an easy to cook recipe which required very few ingredients.
A recipe inspired from Alain Ducasse recipes
While scallops have always a go to dish at a restaurant they are a fantastic and very nutritious.
Scallops are actually one of the easiest (and quickest) meals to whip up.
While they are excellent pan fried with a Beurre Noisette, a dash of Lemon can make them exquisite. Just remember – you’ll want to have a side dish ready to go since these scallops will be ready in just 10 minutes from start to finish!
