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Sep 20, 2014 - Tom Kerridge's roast duck (Great British Menu winning dish) at the Hand & Flowers The Caterer releases a digital version of the magazine every Wednesday morning. Most recently viewers saw him on BBC's Saving Britain's pubs, which has made fans curious about Tom's own pub. Format. It’s not a complicated gumbo recipe. The partnership sees Kerridge design a new menu … • 1 whole star anise • ½ stick cinnamon • 10 black peppercorns • 1tsp coriander seeds • 1tsp fennel seeds • 1tbs rock salt • 2 fresh bay leaves • 1 litre duck fat • 4tbs clear honey • 2 large banana shallots, peeled and finely diced • Knob of butter • 500g cooked peas • 100ml brown chicken stock, or beef stock • 2 Little Gem lettuces, finely sliced • 20 fresh mint leaves, sliced into thin strips • 1 punnet pea shoots, to serve, • 3tsp ground mace • 1tbs vegetable oil • 2tbs clear honey • 50g unsalted butter, • 1tbs vegetable oil • 4 carrots, peeled, chopped into 3cm pieces • 4 celery stalks, chopped into 3cm pieces • 1 onion, peeled, chopped into 3cm pieces • 1 garlic bulb, cut in half • 150g clear honey • 4 cloves • 2 litres brown chicken stock • 500g unsalted butter • 1 lemon, juice only, • 15 large potatoes, cut into wedges using an apple corer • 5 litres rendered duck fat, for deep frying. Hold the faggots in the duck gravy until ready to plate up. Early life. Preheat the oven to 130°C. Remove the duck legs to a plate and add the honey to the pan. Remove theduck crowns from the pan and allow to cool. Set aside until needed. See more ideas about tom kerridge, recipes, food. GREAT BRITISH MENU LINE-UP. Allow to caramelise, then pour over the duck legs and allow to cool. Make sure you're logged in and subscribed to view each edition. Add the honey and butter to the pan and turn the duck breasts over until covered in the honey mixture. Place over a medium heat and take the honey to a dark golden caramel. Roast in the oven for 10-15 minutes, or until the skin is crisp. When ready to serve, preheat the oven to 205°C/Fan 185°C/Gas 6–7. Prepare the duck by removing the legs and wings and set aside. Great British Menu has featured such culinary heavyweights as Richard Corrigan, Marcus Wareing, Jason Atherton, Mark Hix and Tom Kerridge By David Hughes May 17, 2019 6:33 pm Add the duck breasts, skin side down, and fry for 3–4 minutes to crisp up the skin, then place in the oven for 4–5 minutes to heat through. Put the chopped duck bones and wings into a roasting tray and roast in the oven for about 25–30 minutes until golden brown and caramelised. Tie the star anise, cinnamon, black peppercorns, coriander seeds and fennel seeds up in a piece of muslin cloth. Blanch the chips in a pan of salted boiling water, for 4-5 minutes, or until just tender. Change ), You are commenting using your Facebook account. A sandwich, made with care and great flavours, can be a perfect meal and I hope the passengers enjoy my short haul menu.” Divide the duck leg and pea mixture between four small bowls or pots and garnish with the pea shoots. Strain the mixture through a muslin cloth and skim off any excess fat. My tweet that evening was: I want Tom Kerridge's duck + chips twice. Remove the duck legs from the pan and set aside; add the honey and continue to cook until the honey has caramelised. Personalise your homepage and recommended articles, Slow-cooked Duck with Duck Fat Chips and Gravy, by Tom Kerridge, Details given will be used in accordance with our. British Airways has partnered Michelin-starred celebrity chef, Tom Kerridge, who has designed a number of gourmet food items for the airline’s short-haul economy passengers. Pour the caramelised honey onto the duck legs and set aside to cool. Cover and refrigerate until ready to cook. Competing chefs have to scour the land to unearth the very finest produce, celebrating Britain's home grown food. Remove the excess fat and skin, placing it all in a frying pan. His crayfish Scotch egg looked fabulous and his main, slow cooked duck with duck fat chips and gravy, gorgeous. Add the remaining chicken stock to the pan and cook until the volume of the liquid has reduced by half. Set aside for serving. Celebrity chef Tom Kerridge is taking his Michelin-starred meals to the skies. The success of this dish has been extraordinary. Now add the chips to a pan of boiling salted water, bring back to a simmer and poach for about 10 minutes until just soft, but still holding their shape. See more ideas about Tom kerridge, Pub food, Food. Great British Menu is a BBC television series in which top British chefs compete for the chance to cook one course of a four course banquet. View all posts by Andy Lynes. MENU-about--menu--Gallery-book-contact-menu Lunch / dinner. He has since worked at a variety of British restaurants, including the Michelin-starred Rhodes in the Square and Adlards. ( Log Out /  Add the peas, chicken stock, lettuce and mint. View Recipe VIEW RECIPE CHICKEN, HAM AND LEEK PIE. Preheat the oven to 205°C/Fan185°C/Gas 6–7. It’s just full of flavour, so give it a go. Remove from the steamer and allow to cool, then chill until needed. Place the duck crown into a vacuum pack bag, seal with the vacuum pack machine and place into a water bath set at 62°C for 1½ hours. Sticky chops with great American smoky flavours, perfect with a fresh and crunchy slaw. Add the chopped carrots and colour until darkly caramelised. Well it looked gorgeous on tv. Heat the oil in a large saucepan and fry the carrots for 5-10 minutes, or until almost black. Big love to you guys from all of the team.We have also have a new dish on the menu - "Fish Du Jour" with Carrot … Pour in the rest of the chicken stock and reduce down by half, to 1 litre. Change ), You are commenting using your Google account. Avid viewers of the Great British Menu may recall a larger-than-life character bowling onto their screens for the first time in 2010. Chicken Kiev with Parsnip and Pine Nut Rarebit £16.50. Half-fill a deep, heavy-based saucepan with the duck fat and heat to 140°C. LUNCH – 12:00 TO 15:30 (17:00 SATURDAYS AND SUNDAYS) DINNER – 17:30 TO 21:30 (21:00 SUNDAYS) MEAT. Remove the legs and wings from the ducks and take out the wishbone (reserve for the faggots, gravy etc., see right and overleaf). Remove the pan from the oven and set aside to cool. Duck gravy500g duck bones and wings, choppedA little vegetable oil for cooking4 carrots, peeled and chopped into 3cm pieces4 celery sticks, cut into 3cm pieces1 onion, peeled and diced into 3cm pieces1 garlic bulb, cut across in half, through the equator150g runny honey4 cloves2 litres chicken stock (see page 400)50ml soy sauceAbout 500g unsalted butterLemon juice, to taste (optional)Sea salt and freshly ground pepper. If required a dark golden caramel to vegan hotel rooms gravy, gorgeous until needed your Twitter account darkly. 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