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LUSTICA BAY HOTEL

by Chef  Dushan Popov

Recipe: “Panéed Quail Legs, Plum & Potato Terrine with Sauternes Jus”

Components:
  • Panéed Quail Legs
  • Confit Quail Legs and Crown Preparation
  • Sauternes Quail Sauce
  • Red Onion & Plum Purée
  • Sriracha Walnut Glaze
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Recipe Spotlight with Executive Chef Dushan Popov at Lustica Bay Monte Negro.
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