Chef Gurpreet featured in Birmingham Living magazine
We were delighted to read Gurpreet's interview in this months' Birmingham Living magazine.
Originally from a humble farming family in Punjab, the head chef at Three Church Road began his UK career working for Gordon Ramsay. While his style is rooted in fine dining, his first love remains his grandmother’s home-made rice pudding
Tanya, General Manager at Audley St George's Place says:
"Gurpreet and the team deliver exceptional quality and service. He’s meticulous about creating everything from scratch and is also really humble, kind, and not the least bit wasteful."
Here's a delicious recipe from Gurpreet.
Honey and Szechuan Pepper Glaze Duck Breast With Sticky Coconut Rice, Broad Beans, and Stem Ginger
By Chef Gurpreet at Three Church Road at St George's Place, Edgbaston
Ingredients:
1 duck breast
- 50g basmati rice
- 50g coconut milk
- 10g palm sugar
- One stick lemon grass
- Salt
- Cracked black pepper
- 30g butter
- 50ml honey
- 10ml soy sauce
- 20g Szechuan pepper
- 10g coriander seeds (or dried)
- 10g cumin seeds (or dried)
- Stem ginger to garnish
- Baby chart leaves to garnish
Method:
- Preheat the oven to 200°C.
- On the stove top, add the rice, coconut milk, lemongrass, crushed palm sugar and salt to a small saucepan along with 50ml water, bring to the boil and then simmer gently until fluffy and cooked through.
- Meanwhile, heat a non-stick pan over medium-high heat. Cook the duck for 3–4 minutes, skin side down, or until the skin is golden and starting to crisp.
- Remove the pan from the heat, place the pan in the oven and cook for a further 5–8 minutes. Then remove and set aside to rest until serving. This is for a medium-cooked duck, leave in the oven for a further 5 minutes for well cooked meat.
- Toast the Szechuan pepper, coriander seeds & cumin seeds in a hot dry skillet or frying pan over a medium heat, until fragrant. This should take approx. 1-2 minutes.
- Crush the seeds.
- Place the honey, soy sauce, crushed spices add into small pot add boil together until reduced.
- In a separate pot, blanche the broad beans for 1-2 minutes. Alternatively, flash fry in the pan once you remove the duck and set it aside to rest.
- To serve, make sure all the elements are hot. Glaze the duck with the Szechuan sauce. Add a serving of sticky rice to the plate, top the rice with the medium-cooked duck breast . Add garnish to the side of the plate, then drizzle over the dressing and serve immediately.
