Stir-fried duck confit Heston’s duck confit is coated in a rich aromatic sauce and served with shiitake mushrooms. Serves 4 Preparation time 30 minutes Cooking time 30 minutes Ingredients * For the mushrooms and aromatics * 140g/5oz shiitake mushrooms, sliced 2cm/0.8in thick * 15g/½ ginger, finely sliced * 50g/1¾oz spring onion, finely sliced * 25g/1oz [...]

http://www.younghotelier.com – We learn how Liquid Nitrogen is used in the ‘real world’ at Tang Restaurant Dubai, the only restaurant of its kind in the Middle East that employs molecular gastronomy. Chef Stuart Sage shows us how to use liquid nitrogen, cooks up a treat…and we take a sneak peek at the work going on [...]