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@circusvideo: Giulia Giona - Lyberty act / Szabadidomítás -16th Budapest Circus Festival 2026 XVI. Budapest Nemzetközi Cirkuszfesztivál – 2026 Fővárosi Nagycirkusz #circus #cirkusz #circo #circusfestival #cirkuszfesztivál #fnc #giuliagiona #libertyact #szabadidomítás #feketepéter #circusvideo #budapest #FővárosiNagycirkusz #zirkusfestival #zircus

Circus Video
Circus Video
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Region: HU
Tuesday 03 March 2026 20:09:36 GMT
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nemo58615
Nemo :
🎪🐎👍👍👍👍👍✌️
2026-03-13 10:46:35
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shoni639
@rizwan ,jani8683 :
🥰🥰🥰
2026-03-11 13:16:00
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darihmanurunk
darih manurunk :
😁
2026-03-11 07:33:57
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fhertorres99
fhertorres99 :
😃😃😃
2026-03-10 22:32:04
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jeno.gyergyai
jeno gyergyai :
👍👍👍
2026-03-03 21:49:34
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mamansuherman9893
ma2n :
🥰🥰🥰
2026-03-19 14:51:59
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Duck and Lychee Thai Red Curry - Inspired by Dodee Boran in Brisbane, who do a bomb version of this dish. The lychee adds a really nice sweet flavour ---RECIPE--- Ingredients: 350 grams Duck Breast 1 cup coconut milk 2 tbsp Thai red curry paste (If you live in Australia, Marions Red Thai Curry Paste from Woolworths is really good) 1-2 tbsp coconut sugar (to taste) 2-3 Kaffir lime leaves Small bunch Thai Basil 1 tsp fish sauce (to taste) Handful cherry tomatoes Handful canned or fresh lychees Cooking the Curry: Add coconut milk, thai red curry paste, and coconut sugar to a pan and bring to a simmer. Once the oil begins to separate adn the colour deepends, add the remaining coconut milk, along with the kaffir lime leaves. You now have a simple red thai curry base. Add your desired vegetables. In my case, I added cherry tomatoes and lychees, but you could also add baby corn, potato, etc. Slowly boil curry until the vegetables reach your desired softness. If it reduces too much, add some water. Add fish sauce to taste. The fish sauce will give it a nice well rounded flavour. Once you reach the end of the cooking process, turn the heat off and add the thai basil. The residual heat will cook down the basil and infuse the flavour into the curry. Cooking the Duck Breast: Pat duck dry. Wet skin is not a crispy skin. Gently score the skin of the duck breast. This will help the fat release from the skin. Salt both sides. On a cold pan, sear duck breast skin side down until the skin is looking golden and crispy (Do not flip the duck). The reason to sear it on a low heat is to allow the fat to render out of the skin. Throw the Duck Breast into a preheated oven for 8 minutes at 180 degrees celsius. Take the duck out and let it rest for 5-10 minutes. Slice duck breast and serve with your curry! Enjoy! #DuckCurry #ThaiCurry #DuckRecipe #ThaiFood #CurryNight #DeliciousDuck #SpicyFood #asianfood
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