Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Salad of barbecued peking duck, seasonal greens, plum dressing – by Peter Knipp

11 September 2006
Salad of barbecued peking duck, seasonal greens, plum dressing – by Peter Knipp

Ingredients

(serves four)

2 pieces barbecued duck breast
100g blanched beansprout
40g carrot julienne
30g butter lettuce
30g coriander leaves
5g red chilli julienne
12tbs plum sauce

Method

Arrange the lettuce mix the beansprouts and carrots toss with a dressing and place on the lettuce.

Heat the duck breast in the frying pan. In the same pan heat the wine and plum vinaigrette. Set aside.

Slice the duck breast arrange on the beansprouts pour the vinaigrette over.

Garnish with red pepper and coriander leaves.

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