With its strong flesh in character, its precious liver, its rosy duck breasts and its thighs for candy, the duck can only seduce and inspire you.
Aiguillette, duck breast, leg or roast, the duck seduces us with its very sweet taste, its tender side and its pink color. Delicious accompanied by a good homemade gratin dauphinois, the palmipede can be tasted in all sauces: orange, forest, shallot or foie gras.
We cook it this morning in the company of christophe weber the head of wine bar-restaurant Le purgatoire in Strasbourg on France Bleu Alsace
And like every day, we expect all your recipes from 10am to 03.88.25.15.15.
Try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef is waiting for your call to “The Fridge Challenge”. The principle is simple:
- open your refrigerator door
- give 4 to 5 ingredients that you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the super Friday gift! To win this week
– a black casserole in cast aluminum of the brand Lacor all fires Offered by the CHR Alsace, cafes, hotels, restaurants, a major player among professionals in the catering trade, which now offers its services and products to individuals. From tableware, to furniture, to kitchen and pastry utensils, the Souffelweyersheim and Colmar teams will advise you and assist you in your choices.
INSTANT BLUE KITCHEN CIRCUIT
Focaccia, burrata and mozzarella, this is the credo of the new Strasbourg restaurant which opened its doors recently. Spuntino blows a wind of freshness and Italian flavors over the Alsatian capital. At 10:30 am, Lisa Haller, sales and marketing manager introduces us to this establishment which makes us live la dolce vita in Alsace