Designers' recipes

We asked some of our designers for their favourite amuse-bouche recipes to share with you..

DRIED DUCK BREAST :
- 1 duck breast
- 500g Guérande salt
- 1 soup spoon of ground black pepper


1 - Pour half of the salt into a plastic container. Place the duck breast onto it and sprinkle the remaining salt over it.
2 - Leave in the fridge for 12 hours, then take the duck breast out of the container and remove the salt by wiping it with a cloth.
3 - Sprinkle the pepper onto the meat and roll it in a clean cloth. Leave it to dry for no less than three weeks at the bottom of the fridge.
Note: Once you’ve tried this recipe, you won’t be able to live without it! You can replace or mix the pepper with herbes de Provence and dried bay leaves.

 

 

CRISPY FRIED PLANTAINS :
- 5 tablespoons oil for frying or enough to fill the pan 1-2 cms high
- 2-3 green plantainspan 1-2 cms high
Salt to taste


1 - Peel the plantain and cut it into 2-3 cms thick chunks
2 - Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; ap- proximately 3 1/2 minutes per side.
3 - Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
4 - Then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Eat them while warm on their own or topped with avocado and/or cheese or any topping of your liking.

PARMESAN SHORTBREAD :
- 100 g de farine
- 100 g beurre
- 100 g de parmesan râpé
- 1 oeuf


1 - Heat oven to 180°C.
2 - Let the butter soften at room temperature. 3 - Knead all the ingredients until you have a homogenous paste. If it’s too sticky, add a little flour, or if it’s too crumble, add 1 soup spoon of water. As the paste is very soft, you can put it in the fridge to make it easier to work with.
4 - On a floured work surface, roll the paste to a 5mm thickness.
5 - Cut into shapes with a cutter and place carefully on a baking tray covered with greaseproof paper.
6 - Put in the oven for about 10 minutes, watching until the biscuits start to turn golden. When you get them out, they must still be a little soft. Let them harden and cool down on a rack before serving. Note: For both the eyes and tastebuds, add a few seeds of cumin, mustard or black sesame...

 

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