heat and spread mixture evenly over dough; sprinkle with anchovies and olives.
Grill scallops on both sides to desired doneness; remove from
grill, rest and slice in half.
springform pan and place on a rack to cool completely.
oven and deglaze with vermouth, peppercorns and thyme, reducing by three-quarters.
When duckling is cooked, remove from
oven and dry skin with paper towels.
heat and fold in flour until combined, making sure to break up any lumps.
Gently simmer 5 minutes, then remove from
heat and let stand 5 minutes.
the heat, season, and set aside keeping warm.
Add tea bags (or loose tea), cover and remove from
the heat and transfer to the bowl of a food processor fitted with the metal blade attachment.
the heat, set aside to cool, and maintain a hot oven.
Add the rennet, remove from
the heat, and pour into prepared ramekins.
oven and place pan on a rack to cool completely before transferring nuts to an airtight storage container or gift boxes.
skillet and scrape yolk mixture immediately over melted chocolate.
the heat, add the bouquet garni, and set aside for 30 minutes.