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Serves 4
Equipment Focus
Cooking does not have to be a scary affair!
Combining Falcon and Lainox cooking technologies, makes managing the food production and cooking processes so much easier and more efficient.
All Falcon and Lainox equipment is designed to make the end user, cook or chef’s life easier. From cooking, to operating and even cleaning, the units support the kitchen enabling them to cope with the pressures of modern kitchens.
Ingredients
2x Duck breasts trimmed and scored 1x tbs Soy sauce 1x tbs Chinese fish sauce 1x tsp Thai green curry paste 3g Coriander leaf finely chopped 5g Honey ½ Lime zest and juice
8x New Ayrshire potatoes 1x Garlic clove finely minced 30g Butter 30ml Olive oil 200g Mixed mushrooms 30g Dried mushroom finely crushed 80g Kale 1x Red onion 50ml Ruby port 250g Duck / veal stock 5g Sea salt 1g Black pepper
Method
Chef's Tips
Mise en place or preparation prior to service, literally means to get ready. In order for any dinner or lunch to run smoothly, regardless of the amount of guests, preparation is vital.
A happy service is a prepared service.
“A prepared service done with efficient kit, no need to fear, it is definitely not such a scary affair!”
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Here's where you'll find all of chef Shaune's useful tips in the kitchen, including culinary, cleaning and maintenance advice, as well as recipes and cooking guides.
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Falcon equipment is the cornerstone of kitchens around the UK and beyond - here's some examples of recent Falcon installations.