Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, 

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Duck with a Plum, chilli and Lime Salsa

September 9, 2017


This dish could well be one of my new live demo favorites. I love this dish as it's got bags of flavour and a great balance, it also includes my new favourite ingredient garlic infused honey( see my blog on how to make this as its epic) 



Duck with plum honey and pomegranate

 Serves 2


2 duck breast
3 plums
1/2 red chili
20g chopped fresh ginger
1 red onion
3 spring onions
1 lime
1 handful of coriander
20g of honey Infussion with garlic (see my blog post on how to make garlic infused honey)
20ml dark soy sauce
1/2 pomegranate

Here's how

Pat the duck breast dry on either side with some kitchen roll.
Season booths sides with salt and pepper and place in a cold frying pan
Cook the duck skin side down for 5-6 minutes, then turn over and cook for a further 3-4 minutes before resting for 5 minutes to help make sure the meat is tender.
Meanwhile de stone and dice the plums and place in a bowl with the lime juice and chopped chili.
Peel and finely chop the ginger before adding to the plums.
Add the chopped spring onion and red onion and mix in with the plums.
Add 2 tbsp of the garlic honey and the soy sauce .
Add the pomegranate seeds.
Mix all the ingredients together to make a delicious plum salsa.
Spoon the plum mixture into the middle of the plate.
Carve the duck and sit it on top of the salsa .
Finally finish and top with chopped spring onion and a final little squeeze of lime juice. 

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