By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 1 tsp shrimp paste 30g/1oz toasted peanuts. roughly chopped 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 thumb-sized piece fresh root ginger, peeled …
By Jason Atherton From Saturday Kitchen Ingredients 3 tbsp duck fat 2 small garlic cloves, crushed 4 sprigs thyme, leaves only 12–16 mini potatoes 4 small golden beetroot 4 carrots, peeled and thinly sliced 8 baby turnips 4 duck breasts 200ml/7fl oz duck jus 2 tbsp olive oil sea …
By Ching-He Huang From Saturday Kitchen Ingredients For the hoisin duck 2 garlic cloves, crushed 2 tbsp grated fresh root ginger 1 tbsp Shaoxing rice wine 1 tbsp five-spice powder 2 tbsp runny honey 2 tbsp hoison sauce 1 tbsp dark soy …
By Gergory Marchand From Saturday Kitchen Ingredients 2kg/4lb 8oz duck, legs removed, breast on the crown 2 tbsp honey 1 tsp fennel seeds, crushed 1 tsp black peppercorns, crushed 30g/1oz unsalted butter 250g/9oz fresh girolles 1 tbsp cider vinegar 50ml/2fl oz olive oil …
By Matt Tebbutt From Saturday Kitchen Ingredients 3 tbsp olive oil 2 potatoes, peeled and diced 2 duck breasts 2 tbsp honey 1 head garlic, cut in half 1 bunch thyme For the mushrooms 4 large field mushrooms 2 garlic cloves, finely chopped a …
By Donal Skehan From Saturday Kitchen Ingredients For the duck burgers 1 prepared aromatic duck 6 spring onions, thinly sliced 1 cucumber, thinly sliced 1 carrot, peeled and sliced with a julienne peeler 4 brioche burger buns, toasted 2 tbsp vegetable oil 4 free-range eggs …
By Michel Roux Jr. From Saturday Kitchen Ingredients ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed …
By Andi Oliver From Saturday Kitchen Ingredients For the curtido 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped ¼ white cabbage, finely shredded ¼ red cabbage, finely shredded For the sweet potato and lentils 25g/1oz …
By Ryan and Liam Simpson-Trotman From Saturday Kitchen Ingredients For the crumpets 250g/9oz plain flour 10g/½oz caster sugar 15g/½oz fresh yeast, crumbled pinch bicarbonate of soda For the duck 30g/1oz duck fat 20g/¾oz panko breadcrumbs 20g/¾oz butter 20g/¾oz shiitake mushrooms 2 tsp light soy sauce dash Tabasco sauce …
By Jose Pizarro From Saturday Kitchen Ingredients For the salad olive oil, for shallow frying knob of butter 700g/1lb 9oz pumpkin, peeled, deseeded and cut into small pieces 300g/10½oz Spanish pardina lentils ½ cinnamon stick 1 garlic clove, peeled 500ml/18fl oz chicken stock 2 duck breasts, skin …
By Matt Tebbutt From Saturday Kitchen Ingredients small bunch mixed baby beetroot (red, candy, striped), trimmed 2 thyme sprigs 2 duck breasts, skin removed and reserved 2 tbsp olive oil, plus extra for drizzling 25g/1oz butter 1 white cauliflower, half broken into florets, half grated 200ml/7fl …
By Ching-He Huang From Saturday Kitchen[row] Ingredients For the marinade 2 x free-range duck legs, skin on, bone in 1 tbsp fresh root ginger, grated 2 garlic cloves, finely chopped 4–6tbsp low sodium light soy sauce 4–6tbsp Japanese Sake 2tbsp caster sugar For the …
By Daniel Doherty From Saturday Kitchen Ingredients For the eggs en cocotte butter, for greasing 1 tbsp olive oil 2 shallots, finely chopped 1 sprig fresh thyme ½ garlic clove, finely chopped 1 bay leaf handful wild mushrooms, cut into 2cm/3/4in pieces 100ml/3½fl oz …
Olia’s borscht is perfect for using up any leftover poultry. If you don’t fancy duck, chicken would work just as well. By Olia Hercules From Saturday Kitchen Ingredients For the broth 2 duck carcasses (preferably …
A starter for four combining the flavours of roasted nuts, earthy mushrooms and soft poached duck egg. By Phil Howard From Saturday Kitchen Ingredients 150g/5½oz cashews 4 duck eggs 50g/1¾oz butter 8 large morels, …
This is a lovely dish of confit duck in a sweet sticky sauce. By Michel Roux Jr. From Saturday Kitchen Ingredients 4 slices white bread, crusts removed 2 confit duck legs, from a tin, 100g/3½oz …
These simple duck and mussel mouthfuls make an ideal starter or canapé. By Michel Roux Jr. From Saturday Kitchen Ingredients For the coriander flatbreads 200g/7oz plain flour ½ tsp sea salt 2 tsp coriander seeds, …