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@gustavochecchinat5:

gustavochecchinato
gustavochecchinato
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Region: NG
Saturday 25 July 2026 07:05:47 GMT
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Comments

izildavitaliano
izilda :
sim verdade
2026-07-26 01:36:35
0
cosminha427
cosminha :
Lindo, esses pássaros cantando!!!!
2026-08-12 20:55:34
0
juseliy
juceliapolinario :
sim sim
2026-07-25 17:52:05
0
verafigueiredo36
verafigueiredo36 :
Nossssa que forte😂😂😂😂
2026-07-25 16:28:00
0
maria1958549
Maria1958@ :
sim
2026-07-27 01:46:12
0
cosminha427
cosminha :
Nossa, você é incrível!!❤️❤️❤️
2026-08-12 20:53:54
0
cosminha427
cosminha :
Sabe que já me aconteceu isso!!!@❤️❤️❤️
2026-08-12 20:53:00
0
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Other Videos
Salut! Today I will be showing you how to make Confit of duck leg! 🇫🇷🦆 This is my version of this French bistro classic, a particular favourite of mine!  Great served cooked with any vegetables and potatoes or as a part of a warm duck salad! Recipe for that coming up soon! A glass of Pinot Noir is the perfect partner to this dish!  Voila! Bon appétit! Ingredients:- Serves 2 Duck leg x 2 Sea Salt x 50g approx Garlic x 2 cloves smashed Thyme x 1 sprig Bay Leaf x 1 Duck Fat x 500ml You need to prepare your duck 24 hours before the cooking process.  Put the duck legs in a dish, and cover with the salt, thyme, bay leaves and garlic.  Cover with cling film and refrigerate for 24 hours. The next day, thoroughly rinse your duck legs in cold water and pat them dry. Melt your duck fat.  Place your duck legs in an ovenproof dish and pour the duck fat into the dish.  Then cover with parchment paper and foil. Put in the oven at 150c for 2 and a half hours or until the meat is tender.  (Turn the duck legs over halfway through).  Take them out of the oven and let them cool down.  If you don’t want to use them straight away they can be stored in a container in the fat for a good couple of weeks, in the fridge. Alternatively, if you want to use them straight away, scrape off any excess fat and to give them some colour just pan fry for 4-5 mins on the skin side down and then pop them back in the oven, on a higher heat of 180c and roast for 20-30 or so minutes until crisp and golden. This is my version of this French bistro classic, a particular favourite of mine!  Great served with any vegetables and potatoes or as part of a tasty salad! Recipe for that coming up soon! A glass of Pinot Noir is the perfect partner to this dish!  Voila! Bon appétit! 👨‍🍳 Follow for more! ✅ #food #fyp #duck #duckleg #ducklegconfit #confit #homemade #frenchfood #frenchcuisine #gourmet #cooking #cookingathometiktoktv
Salut! Today I will be showing you how to make Confit of duck leg! 🇫🇷🦆 This is my version of this French bistro classic, a particular favourite of mine!  Great served cooked with any vegetables and potatoes or as a part of a warm duck salad! Recipe for that coming up soon! A glass of Pinot Noir is the perfect partner to this dish!  Voila! Bon appétit! Ingredients:- Serves 2 Duck leg x 2 Sea Salt x 50g approx Garlic x 2 cloves smashed Thyme x 1 sprig Bay Leaf x 1 Duck Fat x 500ml You need to prepare your duck 24 hours before the cooking process.  Put the duck legs in a dish, and cover with the salt, thyme, bay leaves and garlic.  Cover with cling film and refrigerate for 24 hours. The next day, thoroughly rinse your duck legs in cold water and pat them dry. Melt your duck fat.  Place your duck legs in an ovenproof dish and pour the duck fat into the dish.  Then cover with parchment paper and foil. Put in the oven at 150c for 2 and a half hours or until the meat is tender.  (Turn the duck legs over halfway through).  Take them out of the oven and let them cool down.  If you don’t want to use them straight away they can be stored in a container in the fat for a good couple of weeks, in the fridge. Alternatively, if you want to use them straight away, scrape off any excess fat and to give them some colour just pan fry for 4-5 mins on the skin side down and then pop them back in the oven, on a higher heat of 180c and roast for 20-30 or so minutes until crisp and golden. This is my version of this French bistro classic, a particular favourite of mine!  Great served with any vegetables and potatoes or as part of a tasty salad! Recipe for that coming up soon! A glass of Pinot Noir is the perfect partner to this dish!  Voila! Bon appétit! 👨‍🍳 Follow for more! ✅ #food #fyp #duck #duckleg #ducklegconfit #confit #homemade #frenchfood #frenchcuisine #gourmet #cooking #cookingathometiktoktv
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