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Leioako Ostalaritza Eskola/Escuela de Hostelería de Leioa Tour virtual FP Euskadi
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Recipes (9)
Birds French cuisine
Hot (5) Cold (3) Main course (1)
Foie de pato frío con manzanas salteadas y mousse de cuajada
120 min

Foie de pato frío con manzanas salteadas y mousse de cuajada

  • Tipo de plato: Aves
  • Temperatura de consumo: Frío
  • Tipo de cocina: Cocina francesa
Foie-gras de pato cocido al natural
25 h

Foie-gras de pato cocido al natural

  • Tipo de plato: Aves
  • Temperatura de consumo: Frío
  • Tipo de cocina: Cocina francesa
Ahate-urinekoa pasta freskoa eta kuia purearekin
120 min

Ahate-urinekoa pasta freskoa eta kuia purearekin

  • Tenperatura: Beroa
  • Plater mota: Hegaztiak
  • Sukaldaritza mota: Sukaldaritza frantsesa
Confit de pato sobre cama de pasta fresca y ensalada mediterránea
120 min

Confit de pato sobre cama de pasta fresca y ensalada mediterránea

  • Tipo de plato: Plato único, Aves
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina francesa
Codorniz rellena asada con salsa perigord
120 min

Codorniz rellena asada con salsa perigord

  • Tipo de plato: Aves
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina francesa
Foie con mermelada
90 min

Foie con mermelada

  • Tipo de plato: Aves
  • Temperatura de consumo: Frío
  • Tipo de cocina: Cocina francesa
Roasted duck breast with blueberry sauce and peach purée
50 min

Roasted duck breast with blueberry sauce and peach purée

  • Type of dish: Birds
  • Temperature: Hot
  • Cuisine type: French cuisine
Roasted duck breast with mushrooms, chestnuts and fruits of the forest
60 min

Roasted duck breast with mushrooms, chestnuts and fruits of the forest

  • Type of dish: Birds
  • Temperature: Hot
  • Cuisine type: French cuisine
Usakume errea bertako azarekin
120 min

Usakume errea bertako azarekin

  • Plater mota: Hegaztiak
  • Sukaldaritza mota: Sukaldaritza frantsesa
  • Recipes
  • Glossary
  • Type of dish
    • Beers
    • Cocktails
    • Breakfasts and brunch
    • Burguers
    • Juices, milkshakes and beverages
    • Finger foods
    • Pizzas, patty
    • Pastries
    • Dessert
    • Bread and pastries
    • Sándwich
    • Pasta
    • Salads
    • Legumes
    • Ice creams and sorbets
    • Shellfish
    • Eggs
    • Patty
    • liqueur
    • Fish
    • Meats
    • Harvard plate
    • Main course
    • Rices
    • Soups and creams
    • Vegetables
    • Birds
    • Coffee, chocolate and infusion
    • Cheeses
    • Appetizers and canapes
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • 5th range cuisine
    • Mexican cuisine
    • Arabic cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Gluten free cuisine
    • Asian cuisine
    • Vegan cuisine
    • French cuisine
    • Basque cuisine
    • Italian cuisine
    • European cuisine
    • American cuisine
  • Additional culinary preparation
    • Dressings
    • Sauces
    • Stocks
    • Technique
    • Bakery
    • Garnishes
    • Sweet
  • Conservation technique
    • Atmosfera aldatuan ontziratzea
    • Refrigeration
    • Pasteurization
  • Seasonal recipes
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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