Pickled green peppercorns

Bavette steak is a refined dish of French cuisine that captivates with its juiciness and rich flavor. This type of steak is traditionally made from flank steak—a tender and aromatic cut of beef. Its origins trace back to French bistros where simple yet exquisite cooking methods were valued. The tender texture of the meat is enhanced by garlic, rosemary, and butter, creating a harmony of aromas. The slight spiciness of green pepper and chili sauce adds zest, while resting the meat in foil makes it even richer. Bavette steak pairs perfectly with red wine and fresh vegetables, becoming the centerpiece of gastronomic pleasure. This dish highlights the art of French cuisine where simplicity meets elegance and taste.

Juicy duck breast is an exquisite dish reflecting the skill of the recipe's author. The duck, tender inside and crispy outside, gains a special flavor from aromatic rosemary, garlic, and pickled green pepper. First, the skin of the duck is scored to allow the fat to render evenly, filling the dish with a rich aroma. Searing in a dry hot pan gives a golden crust while butter with ground ginger adds depth to the flavor. The final roasting in the oven completes the symphony of textures, turning the meat into a culinary masterpiece. It pairs perfectly with berry sauces or fragrant sides. The dish is served in thick slices, conveying rich taste and warmth of home cooking.

The recipe was shared by the chef of the "Wing or Leg" chain, Konstantin Borisov.