Roast Duck with Sweet Potato parcels

Whole roasted duck and sweet potato, ginger and brown sugar parcels served with a summer salad Serves: 4-6 Prep Time: 18 hours (including brining) Cook Time: 2 hours Accessories: convEGGtor , Premium Silicone Basting Brush and Drip Pan Round (23cm) . Ingredients: Brine: 1,5 litre water 1 cup kosher salt ½ cup brown sugar Duck: 1 x whole duck, appr 1.5kg Salt to season […]

Big Green Egg baked Pear Soufflé with Muscovado Cream

Recipe courtesy of Andrew Draper and baked at a recent EGGcademy cooking class.  Ingredients: 350g tinned pears (drained of syrup) 50g sugar 2 tsp cornflour 30ml brandy 3 egg whites 50g castor sugar Method: Set the EGG for indirect baking with the convEGGtor in place (legs up position with the grid and baking stone on top). Allow it […]