Michelin star chef Paul Ainsworth cooks aged soy glazed duck & pig head fritter recipes

Watch Paul Ainsworth cook two dishes from the menu at Paul Ainsworth at Number 6, Padstow; pressed pig head fritter, onion, cox's orange pippin & smoked eel recipe is served with a Matelote sauce and aged soy glazed duck, clear peking tea with ‘pyo’ salad. The dish was created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel. Both of Paul’s recipes are here: https://www.thestaffcanteen.com/users... More duck recipes: https://www.thestaffcanteen.com/Duck-... The Staff Canteen Live 2018 was held in conjunction with speciality produce supplier, Westlands and Paul was sponsored by Churchill china. Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY! DOWNLOAD CHEF+ (IOS): https://itunes.apple.com/gb/app/chef-... DOWNLOAD CHEF+ (ANDROID): https://play.google.com/store/apps/de... The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter   / canteentweets   Facebook   / thestaffcanteen