Preparation: Stuffing Place the apricots in a small bowl, add brandy and allow to stand while preparing the stuffing. Sauté the shallot with the
Preparation: Duck: Preheat the oven to Hot Air 220°C + 0% humidity. Season the duck liberally and place skin side down in an
Preparation: Kadhai Sauce: On the gas wok burner, heat 3 tablespoons of canola oil on medium heat. Cook the onions until they turn
Preparation: Beef: Preheat your Gaggenau combi-steam oven on Sous-vide cooking setting at 55°C. Trim the wagyu beef and cut two rectangles of 300g.