roast duck tom kerridge

Place the reserved duck legs, rock salt, bay leaves and muslin bag of spices into a lidded pan and cover with the duck fat. ‎Tom Kerridge is the only chef in the UK to run a pub with two Michelin stars and he wants to show us how to cook dishes inspired by British pub classics. Remove the duck from the tray and leave to rest, uncovered, for 45 minutes. Save this Tom Kerridge's tea-brined roast duck with Sichuan pepper recipe and more from Delicious Magazine (UK), November 2015: The Entertaining Issue to your own online collection at EatYourBooks.com Christmas Dinner at Home with Tom Kerridge from Tom Kerridge on Vimeo. Place the lettuce halves in the stock and cover the pan. Reduce the oven temperature to 120C/250F/Gas ½. I was under strict instructions when making this to make sure it was really crispy. Carve the duck and serve with the braised lettuce and the potato pancakes. It was proper crispy, shredded duck. Always allow your duck to rest under some tin foil for 15-20 minutes to tenderise. Tom’s Slow roast duck with aromatic skin, served with potato pancakes and braised lettuce has all the comforting flavours you could ask for. Place the tray in the oven and roast the duck for 35 minutes. When it’s hot, place your potatoes in the pan, leaving plenty of space in between (see tips, below). Feb 11, 2017 - Save this Mum's sausage roast recipe and more from Tom Kerridge's Best Ever Dishes to your own online collection at EatYourBooks.com. Pierce the duck skin all over with a small sharp knife, but be careful not to... 2: Remove the roasting tray from the oven and pour off and reserve the fat that has accumulated in the tray. Try Tom's roast lamb idea, or go for ourslow roasted lamb shoulder recipe, developed in the woman&home test kitchen and rubbed with garlic and rosemary and a secret ingredient of our own - a little soy sauce for that extra depth of flavour. The meat of the duck is so tender it just falls off the bone and the crispy skin with familiar aromatic flavours just goes so well together. Chef Tom Kerridge and his team from the Michelin-star pub The Hand and Flowers , have created three four-course festive menus for four to six people (£350), with a choice of traditional Norfolk turkey, slow-cooked shoulder of venison or beef wellington with all the trimmings. I asked Tom if we could eat his (oo-er) on the 15th for my birthday, but he said it should be eaten on the 14th. Jan 16, 2015 - A butcher friend of mine – let’s call him Bob, for that is his name – has been raving about the virtues of Gressingham ducks. Food And Drink. Roast in the oven for 25 minutes. Lost your password? Season the duck with the salt and lots of freshly ground black pepper. SIGN IN. Tom Kerridge's Treacle cured beef and roast potatoes with Yorkshire puddings, Tom Kerridge's Sticky toffee pudding with caramelised banana. Tom’s Slow roast duck with aromatic skin, served with potato pancakes and braised lettuce has all the comforting flavours you could ask for. Reduce the oven temperature to 140°C/Gas Mark 1. Tom Kerridge’s Slow roast duck. Nov 25, 2016 - Tom Kerridge presents 10 mouthwatering festive recipes that are simple to prepare. The meat of the duck is so tender it just falls off the bone and the crispy skin with familiar aromatic flavours just goes so well together. Tom serves his slow roast duck with potato pancakes and braised lettuce which work perfectly as a combination of carbs and lightness to add another dimension to the dish. Watch your braised lettuce carefully, too much cooking will make it very bitter. 4) Meanwhile, make the glaze. Everybody loves slow-roasted, crispy duck from a Chinese takeaway, but this is an English version for a more substantial main course. Transfer them to the turned-off oven to keep hot. On the last baste, add the soy sauce to glaze the duck. 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