• Home
  • About
The Experimental Kitchen

The Experimental Kitchen

  • Experiments
    Tried and Tested
  • Ingredients
    everything-required
  • Recipes
    Original Recipes
  • Techniques

Duck confit and lentils

Posted in Recipes on 01. Mar, 2010

duck-lentils2

  • Share this on del.icio.us
  • Digg this!
  • Stumble upon something good? Share it on StumbleUpon
  • Post this to MySpace
  • Share this on Facebook
  • Tweet This!
  • Subscribe to the comments for this post?

Leave a Reply

Click here to cancel reply.

Tags

Calcium Lactate gellan guar gum Iota Carrageenan kappa carregeenan recipe Recipes Soya Lecithin Xanthan Gum

Categories

  • Experiments
  • Ingredients
  • Recipes
  • Techniques

Recent Posts

  • Kappa & Iota Carrageenan
  • Locust bean gum
  • Guar Gum
  • Gellan Gum
  • Methylcellulose

Recent Comments

  • Ken Huang on Kappa Carrageenan
  • nurul on Sodium Alginate
  • John Fisher on Kappa & Iota Carrageenan
  • Simon Set on Kappa & Iota Carrageenan
  • jon on Gin and Tonic Jelly

Archives

  • February 2011
  • December 2010
  • November 2010
  • October 2010
  • July 2010
  • May 2010
  • March 2010
  • January 2010
  • December 2009
  • Experiments
    Tried and Tested
  • Ingredients
    everything-required
  • Recipes
    Original Recipes
  • Techniques

Copyright Catering and Leisure Supplies Ltd. All Rights Reserved

Bad Behavior has blocked 130 access attempts in the last 7 days.