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Roast duck breast and crispy leg croquettes with cherries and almonds

A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.

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Roast duck breast and crispy leg croquettes with cherries and almonds

Crispy Duck Breast and Leg with Cherries Recipe - Great British Chefs

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Chargrilled langoustines, bisque, buttermilk and pickled fennel

A delicious seafood starter recipe showcasing the very best of British produce from chef Paul Welburn, using fresh langoustines and fennel.

Roast duck breast and crispy leg croquettes with cherries and almonds

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Crispy pig’s head, apple salad

A recipe for crisp pork croquettes from chef Paul Welburn, made with pig's head and ham hock and served with refreshing apple.

The Leconfield's talented Head Chef Paul Welburn visited our Development Kitchen recently and created this mouth watering braised pork cheek dish, served with raw and grilled asparagus and @tenderstem ​puree. It tasted incredible! Visit our website to find the full recipe.

Embrace first day of Autumn with The Leconfield Restaurant's Head Chef Paul Welburn's deliciously warming Spiced Sweet Potato & Butternut Squash Soup

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An Interview With Chef Paul Welburn http://glam.co.uk/2013/02/an-interview-with-chef-paul-welburn/

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