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JáNOS LáSZLó
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1968 Debrecen
2008 Moholy-Nagy University of Art and Design, Budapest
1993 Károly Eszterházy Teacher Training College, Eger
1989 Teacher Training College of Debrecen
2004 Association of Hungarian Graphic Artists
2000 Ajtósi Dürer Association of Graphic Artists Debrecen
1998 National Association of Hungarian Creative Artists
2006 “Inter-Grabado” 2005 1st International
Small Size Engraving Salon, International Prize of Excellence 2005 Debrecen Spring Exhibition, MAOE Prize
2004 Silver Donkey Award
2003 Graphic Artists’ Colony in Hajdú-Bihar County, Mihály Móré Prize
Duck with chocolate sauce:
Clean the duck and prick it with a fork. In an ovenproof bowl, sauté the onions and the carrots in olive oil, then set them aside. Place the duck in the bowl, pour some olive oil on it, then roast it in the oven until evenly brown. Set it aside. Pour vinegar in the bowl and boil until it almost totally evaporates. Add the wine, the onion and the carrots, the bouquet of herbs and finally place the duck in the bowl. Braise until soft. Remove and cut up the duck, then mix the fats with the chocolate and the lemon juice. Serve the duck with vegetables sautéed in butter and with the sauce.
(Works as an aphrodisiac.)
Clean the duck and prick it with a fork. In an ovenproof bowl, sauté the onions and the carrots in olive oil, then set them aside. Place the duck in the bowl, pour some olive oil on it, then roast it in the oven until evenly brown. Set it aside. Pour vinegar in the bowl and boil until it almost totally evaporates. Add the wine, the onion and the carrots, the bouquet of herbs and finally place the duck in the bowl. Braise until soft. Remove and cut up the duck, then mix the fats with the chocolate and the lemon juice. Serve the duck with vegetables sautéed in butter and with the sauce.
(Works as an aphrodisiac.)
