thanks mate, I do get annoyed how so many cooks don't understand the importance of rendering the fat slowly from the skin. I don't order duck breast in restaurants as I've had too many chewy skins (I could have worded that better?)
Hi Teresa I was just scrolling through comments and saw you. Last time we spoke you were recovering from your hip injury. Hopefully you're still mending well, my Winston channel feels like it's winding up, I'm focusing on family and my work which this channel is actually showing signs of working out for me. Feel a bit like a sell out but this could be my way out of that taxi and doing something I love? So I hope Christmas was good and the new year brings you good health..... Matt x
Fantastic!
Ooh it does look good when you see the fat render out yummy, trying this in place of a traditional roast chicken or beef dinner today 😋
Yeah that’s how it’s done
thanks mate, I do get annoyed how so many cooks don't understand the importance of rendering the fat slowly from the skin. I don't order duck breast in restaurants as I've had too many chewy skins (I could have worded that better?)
This looks awesome cant wait to try
Why you dont roast the tomatoe puree and i think when you often deglace and reduce with red wine your jus is going to taste amazing
I agree it is nice to fry the tomato puree a little, the jus was very very nice indeed, thanks
Perfect presentation, subscribed for more, thank You
Thank you so much Asta, i really appreciate that. I hope you enjoy some of my more recent videos. X
Lovely.
Hi Teresa I was just scrolling through comments and saw you. Last time we spoke you were recovering from your hip injury.
Hopefully you're still mending well, my Winston channel feels like it's winding up, I'm focusing on family and my work which this channel is actually showing signs of working out for me.
Feel a bit like a sell out but this could be my way out of that taxi and doing something I love?
So I hope Christmas was good and the new year brings you good health..... Matt x