Ultimate Supper Club: Duck in Balsamic Glaze

Ultimate Supper Club: Duck in Balsamic Glaze

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Chef: Kelly Stretton Join Chef Kelly Stretton as she makes a delicious pan fried duck fillet in balsamic glaze, complete with roast potatoes in this episode of her Masterclass, the Ultimate Supper Club. About Chef Kelly Stretton: Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores. She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Duck in Balsamic Glaze

Ingredients

  • 2 duck fillets
  • 2-3 Maris Piper potatoes
  • 2 tbsp duck fat
  • 100g blackberry
  • 1 large beetroot
  • 50g balsamic
  • 20g caster sugar
  • Sprigs of thyme

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