Ingredients and Recipies
The ingredients list for the GUSTO menu is long and varied - we've featured just a few of the most important ones here - there's some interesting facts and information detailed about the ingredients that make up some of our more classic dishes like pizza and pasta favourites.
Select an ingredient from the menu on the left hand side to find out more about the individual ingredients used in the GUSTO menus.
We also thought it would be nice to share some of our recipes with you, below is the recipie for one of our most popular dishes Panfried Duck - so you can become a GUSTO chef at home!!
Panfried Duck Breast with Pancetta, Carrots and Leeks
Serves 2
Equipment
Frying pan, mandolin (if possible - or a sharp knife will do)
Ingredients
2 x duck breasts
2 x small carrots
1 x leek - white only
100g Pancetta - smoked streaky bacon would be fine
60ml double cream
6 sprigs of parsley - 4 of which should be chopped up
75ml red wine sauce - shop bought would be fine
Method
- Score the skin of the duck through to the meat, 12-15 times at regular intervals along the breast to allow the fat to melt during cooking
- Peel the carrots and remove the top and tail, using a mandolin cut the carrot into fine julienne (long thin strands)
- Split the leek in half length ways and wash thoroughly, cut the leek the same length as the carrot, remove 3-4 leaves from the cit leek and cut in to fine strips (just like the carrot julienne)
- Bring a pan of water to the boil and out the carrot in the water for approx 2 mins, repeat this process with the leek (this may only take one minute)
- Refresh the vegetables in cold water and allow to drain thoroughly
To Serve
- Season the duck on both sides with salt and pepper and place into a moderately hot frying pan - no oil will be required as the duck will release a lot of fat
- Cook gently on the skin side for 5-6 minutes - draining any excess fat from the pan wherever possible
- Turn the duck breast over and continue cooking for 2-3 minutes on the flesh side
- Remove the duck from the pan and leave in a warm place to rest the meat
- Drain any excess fat from the pan again and add the pancetta/bacon - fry until crisp - add the carrot and leeks and mix together thoroughly
- Add the double cream to the pan and bring together to bind the mixture
- Add the chopped parsley to this and season with salt and pepper (taste before adding the salt as the pancetta/bacon will be salty)
- Heat up the red wine sauce
- Slice the duck breast into 5 pieces each
- Divide the carrot and leek mix between 2 serving plates and fan the carved duck around
- Drizzle the plates with the red wine sauce and garnish with the parsley sprig
The ingredients list for the GUSTO menu is long and varied - we've featured just a few of the most important ones here - there's some interesting facts and information detailed about the ingredients that make up some of our more classic dishes like pizza and pasta favourites.
Select an ingredient from the menu on the left hand side to find out more about the individual ingredients used in the GUSTO menus.
