Michelin star chef Matt Gillan, creates breast and confit leg of duck, with coffee recipe
Michelin star chef Matt Gillan, creates breast and confit leg of duck, with coffee recipe
Michelin star chef Matt Gillan, head chef at the award winning The Pass restaurant in Sussex, creates breast of duck and confit leg with sweet corn and onions , with Nespresso coffee. Matt takes us through each step of the dish and explains how he uses Nespresso coffee in a number of ways.
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