4 tablespoons blanched almonds, toasted
4 tablespoons blanched hazelnuts, toasted
4 tablespoons walnuts, toasted
6 ounces wildflower honey
4 cups duck consomme
4 cups heavy cream
2 tablespoons cracked espresso beans
Freshly ground black pepper
4 Moulard duck breasts
Salt and pepper
4 tablespoons canola oil, plus 2 tablespoons
4 cups cleaned endive
1 orange, zested
1 teaspoon sugar
4 ounces brandied cherries
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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