Hestons Duck Extra 3
Hestons Duck Extra
The Hind's Head
Hestons Duck Extra 3
Hestons Duck Extra
The Hind's Head
Peter Gray

Heston's Duck & Triple-Cooked Chips

£45.00
£45.00
Tax included.



Head chef of The Hind's Head, Peter Gray, teaches you how to make Heston Blumenthal's famous duck with beetroot barley and legendary triple-cooked chips — a showstopping main course that demonstrates true mastery of technique.

You'll also learn a vegetarian and vegan alternative to the duck dish, and the restaurant's head sommelier suggests wine pairings to complete the meal. Part of the Tatler Dinner Party Menu collection of courses presented by British chefs.

The course includes 2 on-demand video lessons, lifetime access, downloadable notes, practical assignments, and a small interactive online classroom.

Head chef of The Hind's Head restaurant, Peter Gray, teaches you how to make Heston Blumenthal’s famous duck and triple cooked chips. This is a showstopping main course, exhibiting a true mastery of technique and style.

During this course, you will learn to cook a duck and beetroot barley, a vegetarian/vegan alternative and finish off with Heston’s triple-cooked chips. The head sommelier at the restaurant will also suggest some wine pairings for the dish.

This course is part of the Tatler Dinner Party menu collection of courses, presented by British chefs.

You'll learn:

  • how to make Heston's triple cooked chips
  • cooking duck with beetroot barley
  • a vegan alternative to Heston's duck dish
  • wines to serve with your main course

The course includes:

  • 2 on-demand video lessons - presented by Peter Gray
  • lifetime access to the videos, notes and interactive class
  • flexible classes - join and learn when and where you like
  • downloadable lesson notes
  • practical cooking assignments and recipes (with tutor feedback available)
  • access on your mobile, PC, Mac or laptop
  • small interactive online classroom - chat online to students from around the world and share your creative ideas

Time to complete Heston's triple cooked chips and duck course:

Every student is different but in general we think the whole course will take around 8 hours 40 minutes to complete including:

  • Video lessons: 1 hours 40 minutes in total
  • Course notes: 30 minutes per lesson
  • Your cooking assignments: at least 2 hours per lesson
  • Interactive classroom time: 15 minutes per lesson
  • Tutor feedback review (Expert level): 15 minutes per lesson

You'll need:

Your lesson notes will include the full details of the ingredients you'll need, but you will be making Heston's triple cooked chips and duck, so you'll need standard kitchen equipment.

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Peter on your cooking assignments.

If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.

Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.

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Lessons

What You’ll Learn

Explore the lessons and topics covered across the course.

In this lesson Peter will walk you, step by step, through the process of creating his renowned duck and beetroot barley dish. The nuttiness of barley complements the earthiness of beetroot. You will then learn how to make a vegetarian alternative using Fable, a meat alternative derived from mushrooms.
Heston became obsessed with chips around 1992, before he had even opened The Fat Duck. Imitations of Heston’s legendary triple-cooked chips have since cropped up, but in this lesson you will learn how to make them the right way, resulting in a crisp, glass-like exterior with the perfect crunch. To finish off, Lowri Jones, Head Sommelier at The Hind’s Head will take you through wine pairings for these dishes.
COURSE TUTOR

Peter Gray

Peter Gray Portrait

Head chef at The Hind’s Head, Pete’s energy, creativity and curiosity make him perfectly suited for the culinary research and development that plays such an important part in the restaurant. Integral to the Hind’s Head is Heston Blumenthal’s philosophy of ‘Question Everything’ – something Pete aims to uphold every day in his kitchen. His curated menu is seasonal, and Peter constantly strives to re-imagine the best of traditional British cooking.

Pete says: ‘I have free reign to come up with ideas and put dishes forward for the menu, although it takes quite a bit of time for that to happen because we like to ensure everything about a dish is perfect before it’s served to customers. We’re always refining and tweaking existing dishes to ensure they’re as good as they can be.’

Pete has proved himself to be more than capable of the job, and The Hind’s Head continues to be a destination restaurant that serves incredible British classics with a quirky Heston twist. The dishes themselves might look simple, but the amount of work that goes into ensuring every plate that leaves the pass is perfect as can be is astounding.

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“The course has given me lots of tips and ideas. It was helpful being able to speak to others in the class about assignments and the feedback from the expert was very inspiring and has given me the confidence to try new things in my own garden.”

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“I would not hesitate to recommend Learning with Experts for the RHS Level 2 Certificate. They provided thorough, comprehensive study materials alongside each individual video lesson presented by highly regarded experts in the field of horticulture, who are also engaging communicators."

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Our online classroom is designed to help you learn from experts in a collaborative, social environment alongside a small group of learners.

Each lesson combines expert-led videos with optional assignments, giving you the opportunity to apply what you’ve learned and share your work with others. You can take part in ongoing discussions, ask questions, exchange feedback, and learn from a community of like-minded people from around the world.

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Courses are designed to fit around your schedule, allowing you to learn at your own pace. Each lesson video is typically 30–40 minutes, and we recommend around an hour for each assignment.

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