Duck crown uk recipes

Carlsberg uk northamptonshire food and drink awards 2013/14 results

County’s finest celebrate success in the Carlsberg UK Northamptonshire Food and Drink Awards 2013/14 After muc..

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Roast goose

Goose is not a popular meat in the UK these days. Three or four generations ago the goose was the most popular bi..

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Restaurant review: the ledbury, notting hill

.. to only offer one type - that's all you get at The Fat Duck, for example - when additional brioches were offered..

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Finalists announced in the 2014 bristol good food awards

..dges to make their final decisions as to who should be crowned the winner from the shortlisted businesses in each..

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The bristol good food awards 2014

..taurant (Sponsored by Nicholas Wylde) Casamia, Cherry Duck Harbourside Bistro, Flinty Red, Glassboat, Lido, Ros..

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Chinese duck noodle soup and wontons

500g/1lb 2oz duck bones and trimmings, chopped, 1 carrot, chopped, 1 stalk celery, chopped, 1 onion, chopped, 1 leek, chopped

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Roast gressingham duck crowns with wilted watercress, butternut squash mousse and bigarade sauce

350g/13oz (peeled weight) butternut squash, cut into small cubes, rapeseed oil, 4 gelatine leaves, 75ml/3fl oz chicken stock, 50ml/2fl oz double cream

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Roast goosnargh duckling

6 duck breasts, one per person (use double crowns on the bone), 1 bay leaf, 4 peppercorns, 1 shallot, diced, 1 clove garlic, whole

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Roast chicken with sage and onion, bread sauce and spring vegetables

2 small free-range chickens, with gizzards, sea salt, ½ bunch fresh thyme, ½ bunch fresh rosemary, 1 head garlic, split in half horizontally

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Roasted breast and confit leg of spiced anjou squab

4 x 450g/1lb Anjou squab pigeons, 4 tbsp groundnut oil, 50g/2oz butter, 2 garlic cloves, peeled, sliced, 8 black peppercorns, crushed

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Wild duck with cabbage and slow-roasted quince

1 large quince, 100 g caster sugar, 1 orange, pared zest and juice, 1 star anise, 1 tsp rose water

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Cornish duck salad

1/2 star anise, crushed, 1/2 clove garlic, finely chopped, 1 tsp Dijon mustard, 3 tbsp olive oil, plus extra for frying, 1 tbsp red wine vinegar

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Roast duck with cider sauce

1 duck, 2 tbsp duck fat, 1 onion, quartered, 1 carrot, quartered, 1 sticks celery, halved

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Roast duck with jerusalem artichoke risotto

1 crown of duck, 1 large pinch of chinese five spice, mixed with 1 large pinch of salt, 1 orange, pricked, 3-4 sprigs of thyme, oil, for frying

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Roast breast of wild duck

1 crown of wild duck, (whole duck with legs, wishbone and under carriage removed), 2 confit duck legs, (you can confit the legs that come from the crown), 1 potato, finely grated, handfuls thyme, leaves onlypicked and stalks reserved, 2 tbsp clarified butter

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Roast wild duck with braised cabbage, garlic and shallots

4 wild duck, jointed into legs and half crowns, 8 tbsp confit salt, (see Cook’s note below), 100 g duck fat, 1 carrot, roughly chopped, 100 ml water

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Roast teal wrapped in prosciutto

1/2 Savoy cabbage, shredded, 2 teal, crowns, 75 g butter, softened, 2 slices prosciutto, 100 g lardons of bacon

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Chicken with wild mushrooms

30 g unsalted butter, 1 chicken crown, 2 tbsp olive oil, 2 large potatoes, 2 tbsp duck fat

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Capercaillie with wild mushrooms and kale

2 tbsp butter, 1 crown of capercaillie, (or grouse, duck or pigeon), 150 g sourdough breadcrumbs, 30 g bunch kale, stems removed, 1-2 tsp olive oil

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Mallard with spiced red cabbage

350 ml mead, preferably Lindisfarne mead, 1 large orange, juice only, 200 g red cabbage, finely sliced, 2 tsp sea salt, 25 ml sesame oil

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