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Crispy Duck

CRISPY DUCK. I've always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say "cook". I do nothing except cut some fat off the duck and sit it on a rack on a roasting tin and put it in the oven for hours on end. Then, I take it out, set to with some forks and put some shop-bought Chinese pancakes on to steam.

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The Fat Duck – Get A Table or Die Trying

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The Fat Duck L'art de dresser et présenter une assiette comme un chef de la gastronomie...

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original from the restaurant "Fat Duck". White chocolate sphere is plated over a small "chocolate truffle cake" When it is served, the sphere is doused with very hot dark chocolate, which melts the sphere into "petals that open up to reveal the cake below". Brilliant.

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Patatas Bravas with Allioli

Patatas Bravas with Garlic Allioli -- We started a tradition last year of having Spanish Tapas for Christmas. This looks very similar to the Patatas Bravas we had in Spain last year!

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China's Wang Shu: From builder to Pritzker-winning architect - CNN.com

Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog

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Some fantastic food photography by Dominic Davies, capturing the essence of Heston's dishes at The Fat Duck. Click for more.

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