This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
This incredible complex duck recipe from Ashley Palmer-Watts is just one of many examples of how much work goes into each dish on the menu at Dinner by Heston. Sous vide duck breasts are paired with duck hearts, pickled cherries and rainbow chard, with braised red cabbage and a red cabbage fluid gel. Everything comes together to create an intense, autumnal and perfectly balanced plate of food.
Get in touch