Main Course | Yacht Chefs Magazine

No Comments on Duck with pancetta, beetroot puree, pickled pear and liquorice salt 620

Duck with pancetta, beetroot puree, pickled pear and liquorice salt
Food, Main Course, Recipes July 4, 2014 , by Sarah Knights
Thanks to chef Sarah Knights for this recipe. Ingredients Skin of 4 duck legs 2 duck necks (chopped)
No Comments on Recipe Template 45

Recipe Template
Food, Main Course, Thai May 25, 2014 , by yachtchefs
PHOTOS OR VIDEO? Send us a photo or video of the dish as an attachment in jpeg, […]
No Comments on Stuffed Piglet – Rome 42

Stuffed Piglet – Rome
Food, Main Course, Provisioners, Yacht Chef News May 25, 2014 , by yachtchefs
Stuffed piglet.. tasted amazing! 2 piglet heads and one large loin all wrapped and stuffed with herbs..