Chef Focus with Brad Carter, Carters of Moseley

Episode 2, in our series Chef Focus we have Michelin Chef, Brad Carter preparing a new dish: Cornish Duck, Kyoto Carrots, 5 Year Old Soy.
Duck dry-aged for 4 - 6 weeks in the restaurants own dry-ager located on the premises. Kyoto carrots (originally a Japanese variety but now grown in the UK) cooked in own juices. 5 year old soy, aged in cedar barrels then split with duck fat and garnished with carrot tops.
Video by John Sheppard

http://cartersofmoseley.co.uk

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Видео Chef Focus with Brad Carter, Carters of Moseley канала Hospitality Media