@fair.22: حبش🎹🇪🇹🇪🇷 إريتريا🎵🎤 يا دول اغاني حصار 🖤ــــــــــ ♥ااااااااط

Habash🇪🇷 Eritrea🎧🎤Complete

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Sunday 12 April 2026 20:55:50 GMT

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مدام صفصف :

و. ً

2026-05-20 15:46:53

0

∞ 𝑦𝑜𝑢𝑠𝑖𝑓 𝑠𝑒𝑙𝑓𝑖𝑒 ∞ :

من السودان 🇸🇩سلام 👋ي

2026-04-17 07:11:50

6

A E Jop :

አብራም 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-05-12 11:28:29

1

አዛጌ ለእናቴ ትንሽ ነኝ 🙏 :

የፋኙን ስም ንገረኝ 🙏

2026-04-21 13:02:55

1

اسماعيل شريف الماليزي 🇪🇸🇪🇹 :

الابتسامه هي عادتي 🥰🥰

2026-04-13 12:46:39

7

راحة نفســــية :

:اخو اني تابعو محتواي انه نافع باذن الله هيا معي لنشر القران ادعموني بمتابعه ونشر المقاطع الدينيه جزاكم الله خير لكل من يساهم

2026-05-13 10:56:41

2

وكلن سعيد :

11111111😇

2026-04-20 09:04:44

1

MERCY1912 :

💖💖💖💖my favorite music

2026-04-20 09:39:50

1

Ahmeb :

عليك الله ارسل لي مقطع في خاص

2026-04-12 21:37:02

3

Samba Barry1989 :

marahaben

2026-04-14 05:59:48

4

سواااق عمك 🥷✌️ :

تسلم يا غالي

2026-04-13 14:50:34

4

متولى الصادق شيخ الدين :

2026-04-17 11:37:35

4

🪶صالح حامد 🪶 :

2026-04-13 17:20:36

3

حمدي ابراهيم :

2026-04-13 09:02:06

3

የበርሀው ልጅ⚔️🚬🤞🔐 :

አብርሽ👌👌👌♥️♥️♥️♥️

2026-04-15 03:21:09

5

ود كردفان✌️🔥 :

@

2026-04-13 09:47:04

2

yesuf woloyew🥷🥷🥷🥷🥷 :

😳😳😳😳

2026-04-13 14:59:17

2

نجيمو محمد ادم :

مافي كلام

2026-04-30 18:13:38

1

جبل اسما عيل :

2026-04-13 12:12:57

2

AliHumad :

لي لكين الترجمه 😭😭😭😭

2026-04-14 22:22:13

2

ابو حميد اسماعيل :

منور

2026-04-14 20:40:44

1

عبد الباقي يوسف المجنوني :

لك سلام من داخل السودان

2026-04-19 14:45:48

1

sandyj :

Wow ❤️❤️❤️❤️❤️❤️❤️

2026-04-14 20:36:29

1

بلال النور ود جابر :

السودان 🇸🇩 🇸🇩 ❤️❤️❤️

2026-04-17 18:54:38

1

basaye Gobena :

2026-04-13 16:47:48

1

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Juicy Duck Breast with Orange Balsamic Sauce & Silky Cauliflower Purée 🦆🍊 Golden crispy skin, perfectly juicy duck breast, a rich orange balsamic sauce, and velvety cauliflower purée. * 2 duck breasts * 2–3 cloves garlic, lightly crushed * Salt Orange Balsamic Sauce * 2 tbsp black balsamic vinegar * Juice and peel of 2 oranges * 1 cup homemade chicken stock * 2 tbsp honey * Salt * 2 tbsp cold butter Cauliflower Purée * 2 tbsp butter * 1 tbsp minced garlic * 3 bay leaves * 300g cauliflower, chopped * Pinch of salt * 2 tbsp white wine vinegar * 1 cup thickened cream 1️⃣ The Purée: Sauté cauliflower, garlic, and bay leaves in butter with salt until soft. Deglaze with white wine vinegar, add cream, and simmer until slightly reduced. Remove bay leaves, blend until smooth, and pass through a fine sieve for that ultra-silky texture. 2️⃣ The Duck: Score the duck skin in a crosshatch pattern (don't cut the meat!) and season generously with salt. Place skin-side down in a cold pan. Turn heat to medium and slowly render the fat until deeply golden and crisp for about 5 minutes. 3️⃣ The Cook: Flip the duck, add crushed garlic, and baste with the fat for 1–2 mins. Transfer to a 160°C oven for 5–10 mins (depending on thickness). Rest for 5–7 mins before slicing. 4️⃣ The Sauce: Pour excess fat from the pan. Deglaze with balsamic vinegar, then add orange peel, juice, chicken stock, and honey. Simmer until it reduces into a glossy, poolable sauce. Off the heat, whisk in cold butter. 5️⃣ To Serve: Spoon the purée onto your plate, top with sliced duck, and generously pool the glossy orange balsamic sauce over the top. Enjoy! ✨ #juicy #duck #orange #cauliflower #homecooking

Juicy Duck Breast with Orange Balsamic Sauce & Silky Cauliflower Purée 🦆🍊 Golden crispy skin, perfectly juicy duck breast, a rich orange balsamic sauce, and velvety cauliflower purée. * 2 duck breasts * 2–3 cloves garlic, lightly crushed * Salt Orange Balsamic Sauce * 2 tbsp black balsamic vinegar * Juice and peel of 2 oranges * 1 cup homemade chicken stock * 2 tbsp honey * Salt * 2 tbsp cold butter Cauliflower Purée * 2 tbsp butter * 1 tbsp minced garlic * 3 bay leaves * 300g cauliflower, chopped * Pinch of salt * 2 tbsp white wine vinegar * 1 cup thickened cream 1️⃣ The Purée: Sauté cauliflower, garlic, and bay leaves in butter with salt until soft. Deglaze with white wine vinegar, add cream, and simmer until slightly reduced. Remove bay leaves, blend until smooth, and pass through a fine sieve for that ultra-silky texture. 2️⃣ The Duck: Score the duck skin in a crosshatch pattern (don't cut the meat!) and season generously with salt. Place skin-side down in a cold pan. Turn heat to medium and slowly render the fat until deeply golden and crisp for about 5 minutes. 3️⃣ The Cook: Flip the duck, add crushed garlic, and baste with the fat for 1–2 mins. Transfer to a 160°C oven for 5–10 mins (depending on thickness). Rest for 5–7 mins before slicing. 4️⃣ The Sauce: Pour excess fat from the pan. Deglaze with balsamic vinegar, then add orange peel, juice, chicken stock, and honey. Simmer until it reduces into a glossy, poolable sauce. Off the heat, whisk in cold butter. 5️⃣ To Serve: Spoon the purée onto your plate, top with sliced duck, and generously pool the glossy orange balsamic sauce over the top. Enjoy! ✨ #juicy #duck #orange #cauliflower #homecooking

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