hi guys hope you’re well okay the lovely
guys at PG tipps have set me a challenge
to come up with a classic dish using one
of their incredible new tees so I’m
going to be doing slow roasted crispy
skin a sound ugh
the most beautiful gravy steamed rice
Asian green this will serve six people
it’s gonna be epic
so first up the duck duck is something
that people absolutely love it goes
crazy in the restaurants and sometimes
people a bit worried to cook it but it’s
so simple what’s really nice to make it
go even crispier is just to score it
very lightly just in a little crisscross
beautiful I want to make this the best
Doug ever so come over here and have a
look at this we are big enough the Assam
tea now I know you go I don’t use having
tea as a drink and that’s absolutely
brilliant I use it all the time to liven
up noodle dishes when I’m cooking
noodles give them a bit of flavor throw
one in when I cook Rice’s I put a little
tea bag in it gives incredible flavor
here is just one tea bag have a look at
that of the essenti right smells amazing
really fragrant multi and got a really
sort of rich robust flavor and I’m gonna
do a rub I’m gonna pair that up with
Chinese five-spice too nice teaspoons
black pepper and a nice pinch of salt
it’s like a nice little palette of
flavor use your fingers to rub it all
together and then I want to get it onto
the duck just a little drizzle with
olive oil this is going to stick to that
oil and that skin so just rub it all
over get it right into all those cracks
and crannies this is gonna give the skin
the most incredible flavor get that into
a nice snug fitting roasting tray just
going to wash them hands we’re going to
whack that into the oven for one hour 20
minutes at 180 degrees Celsius which is
350 degrees Fahrenheit and at that stage
a load of fat would have rendered out of
the duck and I want to show you what to
do next this dish is the gift that keeps
on giving
get yourself a nice heat proof jam jar
you can get some little herbs we can
pour this fat into the jam jar
the rosemary will give it the most
incredible perfume will let it cool down
will pop that into the fridge and that
will go hard and then the next time you
start a little student just take a
teaspoon start to find you know
beautiful piece of fish you roast
potatoes unbelievable
so the duck is halfway cooked just over
and there’s a couple of things we can do
to make the best gravy ever carrots just
a couple couple of onions and a bulb of
garlic throw that onto the duck pick the
duck up shake in that fat this duck now
goes back in the oven for 40 more
minutes and it’s going to be beautiful
so this is the end the bit you’ve been
waiting for after two hours your prize
is a beautiful crispy skin duck we’re
going to let it rest for just five
minutes see all these bits it looks like
almost it’s burnt it’s not burned right
it’s absolute flavor so I’m gonna put it
on a medium heat and I want to kind of
just do a sort of asian-inspired gravy
just a little bit of ginger and a little
chili give that a little shake we’re
going to add a small amount of flour
just like a teaspoon stir that in and
then you stock or we can continue our
story with the gorgeous Assam tea
another tea bag goes into the bowl I’m
going to cover that with boiling water
it’s full-bodied its fragrant it’s gonna
really add to making this the very best
gravy it can be let that kind of steep
for about a minute and a half so all
those elements of the tea come out so
let’s mix up this pan we’re going to go
in with the classic flavors of about a
tablespoon of soy sauce scrape off the
sticky bits from the bottom and then a
traditional cup of tea in the gravy it
goes with all the sticky bits of
goodness all the lovely duck juices the
caramelized onions and carrots the
ginger the chili – let’s bring that to
the boil have a little taste
what I quite like to do sometimes it
just balance with a little honey just a
teaspoon it’s simmering away gorgeous I
love the kind of thing
an excitement of serving this I love it
on a big board I’ve got some lovely
fluffy brown rice really simple greens
it could be Asian of course Pat choi bok
choy lovely sprouting brookey’s sugar
snap peas it’s all good now the gravy is
a chunky gravy get yourself a bowl
finely slice a little chili sprinkle it
all over the place beautiful color get
yourself two forks call that meat away
from the bone like that it’s tender it’s
so good that my friend
oh it’s an insanely good crispy-skinned
up so there you go guys a nice little
modern classic dish with the Asante
that’s taking it to the next level with
beautiful bold gorgeous flavors if you
want to see more things done with
amazing tea check out Becky she’s done
the most incredible martini with
gorgeous Earl Grey tea so click the link
up there check out what she’s done
do you use T for any wonderful recipes
tell us tell us what you’re doing but
until next time guys bye
guys at PG tipps have set me a challenge
to come up with a classic dish using one
of their incredible new tees so I’m
going to be doing slow roasted crispy
skin a sound ugh
the most beautiful gravy steamed rice
Asian green this will serve six people
it’s gonna be epic
so first up the duck duck is something
that people absolutely love it goes
crazy in the restaurants and sometimes
people a bit worried to cook it but it’s
so simple what’s really nice to make it
go even crispier is just to score it
very lightly just in a little crisscross
beautiful I want to make this the best
Doug ever so come over here and have a
look at this we are big enough the Assam
tea now I know you go I don’t use having
tea as a drink and that’s absolutely
brilliant I use it all the time to liven
up noodle dishes when I’m cooking
noodles give them a bit of flavor throw
one in when I cook Rice’s I put a little
tea bag in it gives incredible flavor
here is just one tea bag have a look at
that of the essenti right smells amazing
really fragrant multi and got a really
sort of rich robust flavor and I’m gonna
do a rub I’m gonna pair that up with
Chinese five-spice too nice teaspoons
black pepper and a nice pinch of salt
it’s like a nice little palette of
flavor use your fingers to rub it all
together and then I want to get it onto
the duck just a little drizzle with
olive oil this is going to stick to that
oil and that skin so just rub it all
over get it right into all those cracks
and crannies this is gonna give the skin
the most incredible flavor get that into
a nice snug fitting roasting tray just
going to wash them hands we’re going to
whack that into the oven for one hour 20
minutes at 180 degrees Celsius which is
350 degrees Fahrenheit and at that stage
a load of fat would have rendered out of
the duck and I want to show you what to
do next this dish is the gift that keeps
on giving
get yourself a nice heat proof jam jar
you can get some little herbs we can
pour this fat into the jam jar
the rosemary will give it the most
incredible perfume will let it cool down
will pop that into the fridge and that
will go hard and then the next time you
start a little student just take a
teaspoon start to find you know
beautiful piece of fish you roast
potatoes unbelievable
so the duck is halfway cooked just over
and there’s a couple of things we can do
to make the best gravy ever carrots just
a couple couple of onions and a bulb of
garlic throw that onto the duck pick the
duck up shake in that fat this duck now
goes back in the oven for 40 more
minutes and it’s going to be beautiful
so this is the end the bit you’ve been
waiting for after two hours your prize
is a beautiful crispy skin duck we’re
going to let it rest for just five
minutes see all these bits it looks like
almost it’s burnt it’s not burned right
it’s absolute flavor so I’m gonna put it
on a medium heat and I want to kind of
just do a sort of asian-inspired gravy
just a little bit of ginger and a little
chili give that a little shake we’re
going to add a small amount of flour
just like a teaspoon stir that in and
then you stock or we can continue our
story with the gorgeous Assam tea
another tea bag goes into the bowl I’m
going to cover that with boiling water
it’s full-bodied its fragrant it’s gonna
really add to making this the very best
gravy it can be let that kind of steep
for about a minute and a half so all
those elements of the tea come out so
let’s mix up this pan we’re going to go
in with the classic flavors of about a
tablespoon of soy sauce scrape off the
sticky bits from the bottom and then a
traditional cup of tea in the gravy it
goes with all the sticky bits of
goodness all the lovely duck juices the
caramelized onions and carrots the
ginger the chili – let’s bring that to
the boil have a little taste
what I quite like to do sometimes it
just balance with a little honey just a
teaspoon it’s simmering away gorgeous I
love the kind of thing
an excitement of serving this I love it
on a big board I’ve got some lovely
fluffy brown rice really simple greens
it could be Asian of course Pat choi bok
choy lovely sprouting brookey’s sugar
snap peas it’s all good now the gravy is
a chunky gravy get yourself a bowl
finely slice a little chili sprinkle it
all over the place beautiful color get
yourself two forks call that meat away
from the bone like that it’s tender it’s
so good that my friend
oh it’s an insanely good crispy-skinned
up so there you go guys a nice little
modern classic dish with the Asante
that’s taking it to the next level with
beautiful bold gorgeous flavors if you
want to see more things done with
amazing tea check out Becky she’s done
the most incredible martini with
gorgeous Earl Grey tea so click the link
up there check out what she’s done
do you use T for any wonderful recipes
tell us tell us what you’re doing but
until next time guys bye
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