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. 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/
