This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Earthy winter flavours are balanced by the acidity of lime and the sweetness of the vegetables in this steamed duck leg recipe. To add another element of complexity to the flavour, Matt Gillan blowtorches the carrots before plating. The duck legs are deboned and vacuum sealed before steaming for a visually pleasing shape.
Get in touch