Raymond Blanc’s Kitchen Secrets – Charcuterie episode 5, in this carnivorous episode, Raymond shares his love of the art of charcuterie: cooked or preserved meats. To begin, wafer-thin slices of duck ham cured in herbs and juniper berries are joined by crispy lardons to create a delicious dish packed with crunch and flavour.
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https://hdclump.com/category/nigella-at-my-table/
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More at:
https://hdclump.com/category/home-comforts/
https://hdclump.com/category/quick-easy-food/
https://hdclump.com/tag/recipes/
https://hdclump.com/tag/cooking/
https://hdclump.com/tag/food/
https://hdclump.com/category/nigella-at-my-table/
https://hdclump.com/category/mediterranean-adventure/
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