Mix the ingredients for the marinade, add the duck breast, skin-side up, cover and put in the fridge. While the duck is roasting, bring the duck or chicken stock up to the boil with the thyme, butter and peeled rind from one lemon. Weekly Cookery Challenge - onto main course from Tom Kerridge’s new The Hand and Flowers Cookbook. Thanks to this method, it comes out tender, never rubbery and bakes evenly. According to Saint Phlip, it’s the tastiest duck she’s ever tried. At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the […] It’s a must-have when you want a juicy and tender duck breast. Remove from the heat and keep warm until ready to serve. The sauce is really delicious and quick to make. Drizzle any excess honey juices over and offer all accompaniments separately. Recipe from Good Food magazine, December 2006. Prepare a small bowl (the meat should be almost completely submerged in the marinade, you can also use a … At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century. For the plum sauce lovers, I also have this recipe: Chicken with vegetables and noodles in Chinese plum sauce. It requires a long, slow roast. Cart All. ‘The best ducks in the … Continue reading → The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. Season with salt and pepper and strain through a fine sieve, if you like. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html Tom Kerridge's slow-cooked meat feasts for a crowd Large pieces of meat don't have to be saved for weekend lunches, says Tom Kerridge. • Score the duck skin and place the duck on a trivet in an oven tray. The duck is pan-fried, then roasted in the oven at low temperature. This helps release excess fat from the skin as the bird roasts. Sign up and receive the latest recipes via email. If you don’t have an instant thermometer yet, it’s really worth to buy one. Pour in the chicken stock (or water and stock cube), then simmer for several mins, also allowing it to slightly reduce to strengthen the flavour. The Hand & Flowers Cookbook: Kerridge, Tom: 9781472935397: Books - Amazon.ca. I believe you should eat delicious food every day! Find out more about me. The long-awaited cookbook from Tom Kerridge’s legendary two-Michelin-star pub. • Cook for 2½ hours until well done but not burnt. Reviews of all the latest cookbook releases plus recipes . After this time the duck should be ‘well-done’, internal temperature should be around 70°C / 160°F. I prefer my duck breast ‘medium’, but I’m preparing it ‘well done’ for my little daughter (source). It’s important to cook the meat to temperature not to time, you can measure the internal temperature with an instant thermometer. To do this, remove the duck breasts and legs from the breast bone by cutting either side of the breast bone, following its natural line. 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. I serve it with a quick sauce of port, raspberry jam, and orange, along with a dash or two of chipotle powder for some kick! Hi! 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