WebWash the duck thoroughly with cold water, drain and pat dry with kitchen paper. Leave to one side in a cool dry place for an hour or two if possible. Mix together the sugar, star …
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WebMethod. Preheat the oven to 200°c or 180°c fan. Dry the duck legs well with kitchen paper. Using a skewer or sharp knife, prick the skin all over and season well with salt and …
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WebPlace the duck bones and vegetables into a tray and place into an oven until they are golden brown. Remove from the oven and place into a large deep saucepan. Pour over …
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WebWeigh the duck. Prick the skin around the duck legs and season with salt and pepper. Place the duck on a rack in a baking tray that’s big enough to allow you to also fit the …
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WebRemove the chicory and add the orange juice into the pan along with the star anise and allow this to reduce down over a medium heat for 1-2 mins. Mix the cornflour with 1 tsp …
WebVac in a single layer with duck fat, salt and rosemary. Cook in a water bath or steam oven at 80C for at least 20mins. Until crushable in the hand. Chill on ice. Reserve in fat to use …
WebMethod. Peel the potatoes and slice the ends off. Try to make a squat, cylinder shape. Place an oven proof frying pan on a low to medium heat, pour in the oil and place the potatoes …
WebStep 6. 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both …
Web5. In the second pan, fry the potato cakes until golden brown on both sides, and then place into the oven. 6. In the third pan add your knob of butter, spinach and shredded Savoy …
WebWhen the cooking time for the duck is up, allow the duck to rest for 20 minutes while you make the gravy. Begin by spooning off the excess fat from the roasting tin and when only …
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WebMethod. 1. Preheat the oven to 200C/ 180C Fan/Gas 6. Pat the duck dry with kitchen roll, then season. Place in a hob-safe roasting dish and cook in the oven for 1 hr. 2. Remove …
WebDuck leg rosti . Seal and vacuum duck legs on full in a single layer. Add crushed garlic cloves, 5 sprigs of thyme and rosemary. Submerge in a water bath at 88°C and cook for …
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WebCook for 30 minutes, then turn the oven down to 170˚C/gas mark 3 and cook further for 1 hour and 10 minutes. Rest for 15 minutes in a warm place before carving. salt. pepper. 3. …
WebMethod. 1. To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required. 400g of Maris Piper potatoes. 2. Combine the …
WebTrim the wings away from the duck and roughly chop. Heat a deep-sided frying pan, add a splash of rapeseed oil and fry the chopped duck wings until brown. Add the onions, fry until coloured and add the brown sugar and stout. Bring to the boil and simmer until reduced by half. Add the beef stock and simmer for a further half an hour, skimming
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WebDuck liver parfait. Finely slice shallots and garlic, sweat in 65g butter with the chopped thyme on a very low heat for 20-30mins till completely soft. When soft, add the brandy …