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A wonderfully comforting meal for two, Josh Eggleton 's rich duck and creamy potato dauphinoise is masterfully balanced by the bitter notes of the caramelised chicory. If pushed for time, the dauphinoise could be replaced with buttery mashed potato to speed the cooking time up. It can take decades of dedication and dogged effort to win a Michelin star.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Related to the onion as opposed to being a younger version of itshallots grow in clusters at…. The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet….
Set up a station like this so you can peel each potato and put it in water so it doesn't brown after you've peeled it. So even though you're cutting the Yukon Golds into quarters, you might cut the Russet into more than four pieces so they can be equal in size to the others. Once the water has started boiling it will take about 5 to 10 minutes for them to get tender — you can test how tender they are by poking them with a fork or knife, and once it goes through without much resistance, drain the potatoes.
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Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen! Growing up in Beijing, I was spoiled by fantastic duck dishes. Mastering the technique of roasting Peking duck is a long journey that I have yet to conquer.
One of the most common requests I get from readers is for step-by-step instructions on how to cook a duck breast properly. And this same technique works for goose breasts, as well as any other dark meat bird breasts, like pigeons, sharp-tailed grouse and the like. Be sure to have breasts with skin on them.
Orange duck is a great classic of French cuisine. This dish is really tasty and rich in flavours. It delicatly combines sweetness and acidity and deliciously awakens our taste buds for the pleasure of your guests. The traditional recipe is made with a whole duck.
Americans have high expectations for duck. We want duck that is rich, roasted and moist, with honey-brown skin done to a crisp. And when we order duck in a restaurant, we want all the mouthwatering characteristics that reflect a labor of love.
Duck breast has a bold flavour, with rich flesh that can be served pink. While duck is known - and, indeed, loved - for being a rich, fatty meat, for the most part it is the skin of the duck which holds a lot of the fat. Make the most of this now widely available cut with our collection of duck breast recipes, including Tom Aikens' super summery Duck breast saladJosh Eggleton's Duck breast with chicory and potato dauphinoise and a warming Massaman duck curry by Matthew Tomkinson. For a showstopper dinner dish try Agnar Sverrisson's Duck confit recipewhich marries flavours of fig and fennel along with a rich, glossy duck sauce.