I've been wanting to do this for a while so I finally bought a pack of Gressingham duck legs and some duck fat on Monday ( Read more... )

A new month means new dishes at Alimentum so I went yesterday to try some of them. I was told a menu had been created for me (things like this happen when you're friends with the chefs on twitter) so I didn't even know in advance what I would get (or choose from a menu) and that it would turn into a 8-course extravaganza ( Read more... )

As I had to buy two duck breasts and live on my own, I had duck again tonight. After a more traditional version last night I thought I'd try something a little different, inspired by one of Richard Corrigan's recipes on Channel 4's Cookery School (a rather fun programme, actually ( Read more... )

I hadn't had duck in a while so I picked up a couple of Gressingham duck breasts during my lunchtime shop ( Read more... )

Not much of a recipe:
Score the skin of the duck breast in a diamond pattern and rub it genereously with coarse sea salt and cracked pepper. Put in the cold pan and turn it up to high. This way, the fat underneath the skin will mostly render out and the skin will be nice and crispy ( Read more... )

Well, not quite but it wasn't up to my usual standards, just a sign that I'm not quite on form. The red wine reduction reduced down to nothing twice because I didn't pay attention turn it off in time. It was still tasty but looked a bit rubbish ( Read more... )

So on Saturday I finally managed to cook the three course meal I had promised as a birthday present. I guess we're living too busy lives. So here we go:

Robin's Birthday Menu
by karohemd


( Read more... )