An absolute classic dish from The Hand & Flowers, Marlow 👏 Duck Liver Parfait with Orange Chutney and Toasted Brioche. | Tom Kerridge
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An absolute classic dish from The Hand & Flowers, Marlow 👏 Duck Liv…
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FacebookTom Kerridge
Smoked confit duck leg with liver parfait, nestled inside a charcoal black garlic tuile, crème friache and caviar. The duck leg was deconstructed from the main duck, dry rubbed with herbs and seasoned before chilling overnight to dry brine, then cooked confit in duck fat from rendering the duck. Want the #recipe ? 🔗 👇🏽https://gronda.link/viJIWBeWnTbThis was part of my zero-waste cooking series, where I deconstructed a whole duck to create three beautiful dishes, a duck sauce and liver parfait
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Smoked confit duck leg with liver parfait, nestled inside a charcoal b…
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Love Pâté? Discover how to make a decadent chicken liver parfait with port in this easy-to-follow recipe video! #chickenliverparfait #pate #recipe | Pinch of Mint
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Kate Goodwin | Content Creator on Instagram: "Dark evenings call for cosy pub dinners, and the newly opened The Chalk Freehouse in Chelsea ticks all the boxes 🍷 Owned by Tom Kerridge and Tom De Keyser, De Keyser has recently left his role as Head Chef at the two Michelin starred The Hand & Flowers in Marlow for this exciting new venture. Part cosy Chelsea pub (the cocktails were excellent!) and part local dinner spot, it’s perfect for catching up with friends or date night. We loved the Chicken
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