Just looking for a gingerbread puree recipe to go with a confit duck dish and wondered if any of your guys had a good recipe.
Thanks in advance.

Phil.

Duck and ginger bread is lovely..mmmm

Used to do a ginger bread crust, 1 part dried gingerbread crumbs 2 parts butter
Rolled between greaseproof, cut in rectangles, placed over cooked duck breast and given couple of minutes in the oven..

Only bugger is it was difficult to slice the duck and keep the ginger crust whole.

May re visit this again soon

Gingerbread and milk,

soak, blitz and pass

a bit like bread sauce

Probably similar to a toast puree we were doing at christmas with the turkey
Warning gets a skin on it if not careful.

Ive a cracking pain d’epice recipe ( stolen from the caterer years ago if you want it)

Then again you cant beat good old mcvities jamaica ginger cake
(im using it at the moment for a gingercake mousse to go go with poached pears)

Cheers Johnny,just what I needed.

Had a gingerbread puree with foie gras terrine and citrus marmalade at Le Manoir back in the Summer.It was the first time I have had Foie Gras and I have to say it was the best dish I have eaten in my life.There is a picture of the terrine in the gallery I think under Gary Jones’ photos where he is serving it with fresh almonds.

I think I have the paind’epice recie that you mentioned.It was the same article they had the pacojet style paind’epice ice cream if I remember.

Thanks again.

Phil.