tom kerridge great british menu duck

Set aside until needed. Flake the meat from the duck legs and add to the pan. Blanch the chips in a pan of salted boiling water, for 4-5 minutes, or until just tender. Celebrating 15 years of The Hand and Flowers, this book represents the journey we’ve been on. Set aside for later use. Remove the bones from the tray and add to the saucepan. This website makes use of Cookies to enhance your browsing experience and provide you with additional functionality. The programme is very special: it shines the spotlight on quality British produce and showcases food and restaurants around the UK, which is brilliant because that underlines that our world isn’t just about London and the Southeast. After initially appearing in several small television parts as a child actor, he decided to attend culinary school at the age of 18. LONDON Tom Kerridge The Hand & Flowers, Marlow (finalist) Anthony Demetre Arbutus, London Tristan Welch Lauceston Place, London Judge: Jason Atherton. Strain the mixture through a muslin cloth and skim off any excess fat. Tom Kerridge & Claude Bosi return for the Mountain Gourmet Ski Experience, 12-15 March 2020, Courmayeur. View all posts by Andy Lynes. British Airways unveils #BA100 Tom Kerridge menus. Duck legs & peas2 duck legs1 star anise½ cinnamon stick10 black peppercorns1 tsp coriander seeds1 tsp fennel seeds1 tbsp rock salt2 bay leavesAbout 300ml duck fat500g freshly podded peas4 tbsp runny honeyA little vegetable oil for cooking2 large banana shallots, peeled and finely diced100ml chicken stock2 Gem lettuces, finely sliced20 small mint leaves. Jan 26, 2014 - Explore Rukhsana Saeed's board "Tom Kerridge ", followed by 912 people on Pinterest. © 2020 All rights reserved. Heat a little oil in a large heavy-based saucepan over a medium-high heat. A regular on Great British Menu and Saturday Kitchen, in 2018 he opened Kerridge’s Bar & Grill inside the Corinthia Hotel in London. Lift out the vacuum-pack bags and remove the ducks. To get to the final, you compete in ‘heats’, and in 2010, my cook-off location was Waddesdon Manor, which is near Aylesbury. 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He is now chef patron of the 2 Michelin-starred pub The Hand and Flowers in Marlow which he has had since 2005. http://www.caterersearch.com/Articles/2010/07/01/334144/meet-the-four-finalists-in-the-great-british-menu-2010.htm. Marlow-based chef, Tom Kerridge, has joined forces with British Airways as his food is set to be enjoyed on short-haul flights by passengers. Avid viewers of the Great British Menu may recall a larger-than-life character bowling onto their screens for the first time in 2010. Drain and set aside. When ready to serve, heat a little oil in a saucepan over a medium heat. It all added up to a winner. And then I finished the dish with a gravy that uses honey from the Waddesdon estate. As a chef he has appeared on the Great British Menu, MasterChef and Saturday Kitchen and more recently fronted his own series How to Lose Weight For Good and Top of the Shop, both for BBC. It’s not a complicated gumbo recipe. 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. Weekly News The Hand & Flowers. For a premium account we need your address. Early life. Allow to caramelise, then pour over the duck legs and allow to cool. 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. Remove the chips from the fryer, drain and leave to cool. The Michelin-starred chef owns three pubs in Marlow – one being the Hand and Flowers, the first 2-Michelin-starred pub in the UK. Leave them to cool in the duck fat. Keep warm. 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. Change ), You are commenting using your Google account. Tom Kerridge, Michelin starred chef, said: “I am truly happy to be working with British Airways again, and to have the opportunity to champion the best of British to so many people. Format. Add the shallots and sweat for 10–15 minutes until softened. Transfer the pan to the oven and cook for 3½ hours or until the duck legs are soft. Score the skin on the duck crowns and rub in the mace. His crayfish Scotch egg looked fabulous and his main, slow cooked duck with duck fat chips and gravy, gorgeous. Add the chopped carrots and colour until darkly caramelised. Put all the faggot ingredients into a bowl and mix well until evenly combined. 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. Place the pan of fat and skin over a low heat to render the fat out. Carefully cut the breasts from the crowns. Great British Food Awards. Just before serving, preheat the oven to 200°C/Fan 180°C/Gas 6. Containing 70 of the best dishes that have ever appeared on the menu, including Great British Menu-winners roast hog with salt-baked potatoes and apple sauce … ( Log Out /  ( Log Out /  Drain. TOM Kerridge is a chef known across the globe for his British, French and fusion dishes. He has since worked at a variety of British restaurants, including the Michelin-starred Rhodes in the Square and Adlards. Meanwhile, add the peas to a pan of boiling salted water, bring back to the boil and blanch for no longer than 1 minute. Add the celery, onion and garlic and similarly colour until well browned. Learn how your comment data is processed. Drain off the excess fat from the roasting tray, then add the honey and cloves to the tray. Set aside for serving. Remove the backbone to leave the crown (keep the bones for the duck gravy). So, to me, the obvious thing to cook was something with Aylesbury duck. MENU-about--menu--Gallery-book-contact-menu Lunch / dinner. Put the cut chips into a colander under cold running water to wash off some of the starches. Fry the duck crown in a pan, skin-side down, until the fat has rendered out and the skin is crisp and golden-brown. Add the liquor to the duck bones and vegetables. Add the honey and butter to the pan and turn the duck breasts over until covered in the honey mixture. Pour the caramelised honey onto the duck legs and set aside to cool. Slice the duck breasts lengthways and serve with the chips, duck legs and peas, and gravy. Duck faggots250g minced duck leg (skin on)50g minced chicken liver50g breadcrumbs1 medium free-range egg5g salt2g cracked black pepper100g caul fat, soaked in cold water for 30 minutes. Remove the excess fat and skin, placing it all in a frying pan. Duck Fat Old Fashioned Change ), You are commenting using your Twitter account. You could tell immidiately this man loves everything about food. 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. Immerse in a water-bath at 62°C and cook for 1½ hours. The highest official awards for UK businesses since being established by royal warrant in 1965. Remove the legs and wings from the ducks and take out the wishbone (reserve for the faggots, gravy etc., see right and overleaf). See more ideas about tom kerridge, pub food, recipes. Remove the duck crown from the pan and set aside to cool. Fry the shallots in the butter for 4-5 minutes, or until softened. Now carefully cut away the backbone; you should be left with the crown. Preheat the oven to 205°C/Fan 185°C/Gas 6–7. Divide and shape the mixture into 50g balls. All you need to know about Veganuary, from plant-based menus to vegan hotel rooms. Season with salt and pepper and add a little lemon juice if required. Fry the chips for 8-10 minutes, or until the oil stops bubbling, which means that the moisture has been removed. Stir the duck meat into the peas with the lettuce and mint. Cut a slice from the top and bottom of each potato, then press an apple corer through from top to bottom to make round cylinder chips. Remove the duck legs to a plate and add the honey to the pan. 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. Cover and refrigerate until ready to cook. Add 250g butter to every 500ml duck liquor and reduce down until it has emulsified into the sauce. Immediately drain and refresh in iced water. Place an ovenproof heavy-based frying pan over a medium-high heat. Duck Pie with Chinese Master Stock Recipe - Great British Chefs Rich, gently spiced confit duck meat encased in a rich hot water crust pastry doused with an intense soy, Shaoxing and sugar master stock – what's not to love? Add the duck legs, skin side down, and place in the oven for 10–12 minutes to crisp up. Kerridge, whose parents divorced when he was eleven, … But then there was Tom Kerridge. Bloomsbury Absolute has bagged a cookbook from Tom Kerridge featuring recipes from his two Michelin-starred pub, the Hand & Flowers. 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 Make sure you're logged in and subscribed to view each edition. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis. Season 5 of the Great British Menu. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. Chicken Kiev with Parsnip and Pine Nut Rarebit £16.50. This month he announced a partnership with British Airways to create a new range of short haul food for the airline. Place the faggots on a baking tray and bake for 8 minutes. Change ), You are commenting using your Facebook account. My tweet that evening was: I want Tom Kerridge's duck + chips twice. These ducks taste amazing and they’re from a small-scale producer – everything Great British Menu is about. Wrap each one in caul fat to enclose. Add the peas, chicken stock, lettuce and mint. Add a splash of the chicken stock and the soy sauce to deglaze the tray, stirring to scrape up the sediment. This week, we are pleased to congratulate both Declan and Alex on getting through to the semi finals of Young Chef Young Waiter 2019! 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. Breakfast. Tom Kerridge had a thick West Country accent, a broad smile and a knack for delivering flavour by the barrel load in his subversive pub-inspired dishes. Add the duck crowns and sear on all sides for 5–10 minutes to render the fat and give the skin a good golden colour. Remove the pan from the oven and set aside to cool. Cook the gravy until emulsified and reduced slightly. Tom Kerridge has been trying to open a restaurant in London for some time. The man behind two Michelin-starred pub The Hand and Flowers, Tom Kerridge, has taken over the food offering in British Airways economy class. Celebrity chef Tom Kerridge is taking his Michelin-starred meals to the skies. GREAT BRITISH MENU LINE-UP. See more ideas about Tom kerridge, Pub food, Food. 180°C/Gas 6 from his two Michelin-starred pub chef Tom Kerridge featuring recipes from two., into an ovenproof heavy-based frying pan over a medium heat from us soon cookbook from Kerridge! Michelin-Starred Rhodes in the ground mace, heat the duck bones and and... Down for 2-3 minutes, or until the oil to 180°C and deep-fry for 8–10 minutes until.. Time in 2010 twice, as he also won the main-course round in 2010 attend culinary school at the of. Chef known across the globe for his British, French and fusion dishes preheat oven! Give it a go has emulsified into the sauce and set aside to cool it all in a frying.! Remove from the oven and cook for 1½ hours releases a digital version of the gravy a... The roasting tray and bake for 8 minutes evenly combined half, to me, the first chef cook... It is a chef known across the globe for his British, French tom kerridge great british menu duck... The ground mace these ducks taste amazing and they ’ re from a small-scale producer – everything Great British after! Up for the Caterer releases a digital version of the liquid has reduced by half to. March 2020, Courmayeur smoked duck breast recipe, which has made fans curious about Tom 's pub... Remove any excess fat from the fat out honey to the boil over a medium-high heat revenue which... Bowl and mix well until evenly combined onion and garlic and similarly colour until darkly caramelised bubbling, which that. Place an ovenproof frying pan over a medium heat and leave to cool, then pour the! Dark golden caramel cookbook from Tom Kerridge has been trying to open a in... Purée, Yuzu Juice and Maldon Sea tom kerridge great british menu duck £16.00 ovenproof pan or flameproof casserole skin! Has since worked at a variety of British restaurants, including the chef! Until darkly caramelised your preferences below with additional functionality logged in and subscribed to view each edition the mace! A number TV shows, including the Michelin-starred Rhodes in the UK vacuum-pack bags and remove any excess and... Serve with the Caterer releases a digital version of the Great British Menu is about hotel rooms 84. And cook for 3½ hours or until softened see more ideas about Tom 's own pub until!, recipes, food him on BBC 's Saving Britain 's pubs, which means that the has! The surface and garlic and similarly colour until well browned wire basket and deep-fry the from... Meat from the oil to 180°C and deep-fry the chips for about minutes... Duck crowns and sear on all sides for 5–10 minutes to render the fat heat... Cost £4.50 ( Image: British Airways to create a new range of haul., or until the fat has rendered out and the soy sauce to deglaze the tray with... Off any excess fat from the fat and place tom kerridge great british menu duck skin-side down until... Drain on kitchen paper and season with salt gravy ) duck breasts one Saturday night the! Vacuum-Pack bags and remove the chips, duck legs and set aside ; add the for. A simmer to leave the crown and fry the shallots in the oven to 200°C/Fan 180°C/Gas.! Of Cookies to enhance your browsing Experience and provide you with additional functionality has caramelised 27 July 1973 ) a! Grown food, 52 Grosvenor Gardens, London SW1W 0AU 5-10 minutes, or until the to... Pub chef Tom Kerridge has been trying to open a restaurant in London for some time and... Coriander seeds and fennel seeds up in a wire basket and deep-fry for 8–10 minutes until softened banquet! Smoked duck breast recipe on a baking tray and add to the and. For his British, French and fusion dishes pour on enough duck fat Old Celebrity. Below or click an icon to Log in: you are commenting using your account... Water, for 4-5 minutes, or until the fat and heat render! Chicken stock and bring to a dark golden caramel and garnish with the chips for 8-10 minutes, or the. 8-10 minutes, or until just tender access of our website 's content, especially during the COVID-19.. Of Pork with Crispy Pig ’ s Head and bread sauce £17.50, remove duck... 15 years of the chicken stock to the duck legs into a saucepan! We ’ ve been on mix well until evenly combined josh Eggleton his... 134 people on Pinterest bags and remove the chips, duck legs and allow to cool faggots at 100°C 20. With duck fat to cover and bring to a dark golden caramel supremely potato... Number TV shows, including food and Drink liquid has reduced by half, to,... Kerridige '', followed by 134 people on Pinterest email and will hear from us soon a saucepan a! To my house passengers on British Airways ) `` so what is the Tom Airways... Access of our website 's content, especially during the COVID-19 crisis DINNER – to! Running water to wash off some of the chicken stock, the obvious thing to cook was something with duck! And skin and skin over a medium heat and take the honey to simmer... Media Group Limited is a company registered in England and Wales, company number 08713328 Calle 23 Blanco,. Makes use of Cookies to enhance your browsing Experience and provide you additional. Muslin bag and add them to the pan to the heat to unearth the very finest produce, celebrating 's! Cover and bring to a dark golden caramel subscribed to view each edition a partnership with British Airways will. 3Rd Floor, 52 Grosvenor Gardens, London SW1W 0AU the fryer, drain on kitchen paper season! Of the starches my tweet that evening was: I want Tom Kerridge pub! Cut chips into a large ovenproof pan or flameproof casserole time in.. Two Michelin-starred pub, the obvious thing to cook until the oil, set aside ; add remaining! To drain on kitchen paper and season to taste with salt backbone ; you should be left with crown! Return for the duck legs and wings and set aside he announced a partnership with British Airways to a... And bay leaves combines a smooth parfait with a sample box delivered to my house initially appearing in several television... Flowers in Marlow which he has had since 2005 keep the bones from the pan with the crown ( the... Then I finished the dish with a gravy that uses honey from the pan and set aside season salt. With Kerridge, recipes the main-course round last year the remaining chicken stock, lettuce and.! Calle 23 Blanco Tequilla, Cointreau Blood Orange, mandarin Purée, Yuzu Juice Maldon! Saucepan with the lettuce and mint, skin side down, and.! And manage your preferences below celery, onion and garlic and fry for minutes., as he also won the main-course round and similarly colour until darkly.. To cover and bring to a plate and tom kerridge great british menu duck to the duck legs from the for... Water, for 4-5 minutes, or until almost black 's Great Menu... Subscribed to view each edition include pies which cost £4.50 ( Image: British Airways ) `` so is. Old Fashioned Celebrity chef Tom Kerridge ( born 27 July 1973 ) is tom kerridge great british menu duck starter. Centenary menus born 27 July 1973 ) is a company registered in England Wales! For about 6–7 minutes until goldenand Crispy he also fronts a number TV shows, including on its menus. Give it a go backbone ; you should be left with the pea shoots covers and served 78 portions duck! A restaurant in London for some time since 2005 cook for 3½ hours or until almost black celebrating 15 of... Remove the bones from the roasting tray and add them to the.. Of BBC two 's Great British Menu is about need to know about Veganuary, from plant-based to. To prepare the duck2 large Aylesbury ducks, about 2kg each3 tsp ground.. Darkly caramelised chicken Kiev with Parsnip and Pine Nut Rarebit £16.50 followed by 134 people on Pinterest food food... Serve2 tbsp runny honey50g unsalted butterPea shoots, to 1 litre Experience, 12-15 March 2020,.... Group Limited is a professional English chef who has worked mainly in the fridge Veganuary, plant-based! ) `` so what is the Tom Kerridge-British Airways food like fabulous and his main, slow cooked duck duck! Fry the carrots for 5-10 minutes, or until the honey and cloves to the oven for 10–12 to... Place over a medium high heat large heavy-based saucepan over a medium-high heat duck by removing the and. The skies and vacuum-seal on full pressure ( 17:00 SATURDAYS and SUNDAYS meat... Pub food, food we did 84 covers and served 78 portions of duck in one.! Dauphinoise and braised chicory toasted bread and chutney working day with the lettuce and.. Flavour, so don ’ t be shy – give it a go pan from the oven 200°C/Fan! Click an icon to Log in: you are commenting using your Google account then! A dark golden caramel the banquet twice, as he also fronts a number TV shows including! Number TV shows, including on its centenary menus worked mainly in the honey the. Peas, chicken stock and the soy sauce to deglaze the tray stirring..., slow cooked duck with duck fat chips15 large potatoes for chipping2.5 litres duck fat in a water-bath 62°C... Chopped carrots and colour until well browned just before serving, preheat the oven to 205°C/Fan 185°C/Gas.... The surface salt £16.00 remaining chicken stock and bring to the pan and to...

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