I went researching through my bookshelves and came across a recipe in Tom Kerridge’s Best Ever Dishes for a duck and watermelon salad. Carve the duck and serve with the braised lettuce and the potato pancakes. Whisk together the milk and eggs, then stir the liquid ingredients into the potato mix to form a batter. Crispy. 6: For the pancakes, mix the mashed potato, flour and baking powder together in a bowl. You should get 12–16 pancakes. Turn the heat down to low and leave the lettuces to simmer for 8–10 minutes until they start to wilt. Combine the remaining orange zest, treacle, honey, coriander, pepper, orange juice, vinegar and garlic in a small saucepan. Pour any excess fat into a jug. 7: When ready to serve, sprinkle the duck, potato pancakes and braised lettuce with sea salt flakes. Using … SIGN IN. Place the reserved duck legs, rock salt, bay leaves and muslin bag of spices into a lidded pan and cover with the duck fat. Place the tray in the oven and roast the duck for 35 minutes. On the last baste, add the soy sauce to glaze the duck. Got that? Using a small sharp knife, pierce the skin of the duck all over, … Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. What a special recipe this is. For the duck breasts SLOW-ROASTED DUCK WITH POTATO PANCAKES 1: Preheat the oven to 200°C/Gas Mark 6. Everybody loves slow-roasted, crispy duck from a Chinese takeaway, but this is an English version for a more substantial main course. 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. ‘The best ducks in the … Continue reading → 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. SIGN UP. https://www.cookingchanneltv.com/profiles/talent/tom-kerridge 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. Gain access to exclusive contentReceive promotions and newsletters(It’s free), COPYRIGHT 2020, TOM KERRIDGE. Season the duck with the Szechuan pepper and salt to taste, then place it on a wire rack in a roasting tray. Tom Kerridge's Treacle cured beef and roast potatoes with Yorkshire puddings, Tom Kerridge's Sticky toffee pudding with caramelised banana. 1: Preheat the oven to 200°C/Gas Mark 6. It was proper crispy, shredded duck. Get some colour on your potato pancakes to add 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. Christmas Dinner at Home with Tom Kerridge from Tom Kerridge on Vimeo. Chef Tom Kerridge is offering takeaway Christmas dinners for £95-per-head, but you have to cook it yourself and pay extra for delivery, leaving people divided over the festive fare Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational. Roast in the oven for 25 minutes. Season the duck with the salt and lots of freshly ground black pepper. 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. Roast for 45 minutes. When it’s hot, place your potatoes in the pan, leaving plenty of space in between (see tips, below). The way he described the cold watermelon with the hot duck sounded divine. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. COPYRIGHT 2020, TOM KERRIDGE. Remove the pan from the oven and set aside to cool. Reduce the oven temperature to 140°C/Gas Mark 1. Transfer them to the turned-off oven to keep hot. As a side note I love twitter for being able to interact with people like that! Place a high sided baking tray filled with clean vegetable oil into the oven and leave to heat up (see tips, below). This French-style salad is a great, easy celeriac recipe and a gorgeous contrast with the rich Place the lettuce halves in the stock and cover the pan. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Reduce the oven temperature to 120C/250F/Gas ½. Increase the oven temperature to 180°C/Gas Mark 4. Tom Kerridge’s 10 dishes of Christmas | Chefs | The Guardian What: Tom Kerridge How much: £350 (serves 4-6) ... sauteed sprouts with pancetta and duck fat roast potatoes. Tom serves his slow roast duck with potato pancakes and braised lettuce … Tom’s Slow roast duck with aromatic skin, served with potato pancakes and braised lettuce has all the comforting flavours you could ask for. IMAGES CREDITED TO CRISTIAN BARNETT, WITH LOVE FROM TOM KERRIDGE DINING AT HOME BOX. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Add the bay leaves and onion wedges. 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. Pub Food has come a long way in recent years, there are Great British boozers serving up top notch food to be proud of and Tom wants to show us h… Remove from the oven, drain the juices from the inside by lifting the duck upright and let it rest for … When it reaches that temperature, return the roasting tray to the oven and continue roasting the duck for a further 2 hours, basting with its own fat every 20 minutes. Nov 25, 2016 - Tom Kerridge presents 10 mouthwatering festive recipes that are simple to prepare. Using a small sharp knife, pierce the skin of the duck all over, but be careful not to tear holes in the skin. Drop spoonfuls of the batter into the pan and fry for 2–3 minutes on each side until golden brown. SLOW-ROASTED DUCK WITH POTATO PANCAKES. Pour the runny honey over the top of the duck, then return the tray to the oven and continue roasting the duck for a further 15–20 minutes, basting every 5 minutes with the pan juices and watching closely that the honey doesn’t burn, until the duck is cooked through and tender. Food And Drink. Bring the mixture to the boil, cover with a lid and roast in the oven for 3-3½ hours, or until the duck is tender. What a special recipe this is. ‎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. For a fancy alternative to your usual roast dinner, Tom shows how to cook the perfect slow roast duck with delicious aromatic crispy skin. 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 Spoon some pan juices over the top and tuck in. Roast in the oven for 25 minutes. 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. Here's our version, looking like a pretty special Easter roast, even if we do say so ourselves. I was under strict instructions when making this to make sure it was really crispy. Pour any excess fat into a jug. Place the orange half inside the duck, pushing towards the neck end to help support the breast. https://www.justalittlebitofbacon.com/slow-roasted-duck-with-crispy-skin Username or email address * Password * Remember me. Heat your oven to 180C/160C fan/gas 4. IMAGES CREDITED TO CRISTIAN BARNETT . 2: Remove the roasting tray from the oven and pour off and reserve the fat that has accumulated in the tray. 5: For the lettuce, mix the stock, butter, thyme and lemon peel together in a large saucepan over a high heat and bring to the boil, stirring to melt the butter. 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. Everybody loves slow-roasted, crispy duck from a Chinese takeaway, but this is an English version for a more substantial main course. Remove the duck from the tray and leave to rest, uncovered, for 45 minutes. 4: Whilst the duck is resting, make the braised lettuce and potato pancakes. Pierce the duck skin all over with a small sharp knife, but be careful not to tear the skin. 4) Meanwhile, make the glaze. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe Lost your password? Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Watch your braised lettuce carefully, too much cooking will make it very bitter. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Preheat the oven to 200C/400F/Gas 6. Tom’s Slow roast duck with aromatic skin, served with potato pancakes and braised lettuce has all the comforting flavours you could ask for. Preheat the oven to 200C/400F/Gas 6. Explore. Heat, stirring, … 3: Remove the roasting tray from the oven and pour off 90 per cent of the duck fat from the tray. Always allow your duck to rest under some tin foil for 15-20 minutes to tenderise. 300ml Brown Chicken Stock (see here) or duck stock made with the giblets, 4 Little Gem lettuces, halved lengthways and rinsed. Remove them from the heat and keep warm. For afters, there's Christmas pudding with brandy sauce, a local artisan cheeseboard, luxury chocolate truffles and a surprise bottle of one of their favourite red wines. Tom Kerridge’s Slow roast duck. Explore. https://cookbookreview.blog/2020/11/12/slow-cooked-duck-by-tom-kerridge 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. 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