| November 2014

NOVEMBER 2014

DR SHEENA GENESS TALKS TO US ABOUT

CHARITY, FASHION AND

BEING A DOCTOR

DECADENT BEACH DESTINATIONS TO

MAKE YOU GO AHHH!!

| November 2014

NOVEMBER 2014

DR SHEENA GENESS TALKS TO US ABOUT

CHARITY, FASHION AND

BEING A DOCTOR

DECADENT BEACH

DESTINATIONS TO MAKE YOU GO AHHH!!

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THE FESTIVE EDITION

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MySchool MyVillage MyPlanetEVERY SWIPE COUNTS

MySchool_card_front.indd 1 2013/06/25 10:23:22 AM

Method:

1. Cover duck in water and add in the chopped onion, bay leaves and thyme. 3. Strain the stock of the necks and reduce until the sticky syrup is reached. {5. Then beat until course pate is formed. Set to the side and save for later. 6. Remove the outer membrane of the duck and soak in the water to draw out excess blood.

PreParation for Plating:

1. Chill the gorgonzola, then crumble and place back in fridge.2. Grate the dark chocolate, place in the freezer and wash the pennywort leaves. 3. Next reduce some the liquor from the cherries into a syrup. 4. To plate, heat a heavy base frying pan and quickly fry the duck hearts until they are golden brown. Drizzle the syrup on the plate and place the duck rillette in the middle. 5. Slice the duck hearts in half and place on each plate. 6. Place pickled cherries then sprinkle on cheese and chocolate. 8

66 BON VIVANT