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