Tom Kerridge cooks a tasty crispy slow roasted duck served with braised lettuce and potato pancakes on Tom Kerridge’s Proper Pub Food.

Tom says: “This is a good dish for a birthday celebration when you want to push the boat out and cook something special. It’s inspired by Peking duck but with a British twist – swapping Chinese style pancakes for potato ones.”

The ingredients are: 1 whole English free range duck, trimmed, wings removed, salt, 1 tsp Sichuan peppercorns, ground, 300ml chicken or duck stock, 6 sprigs thyme, leaves picked, 100g butter, 1 lemon, peel only, 4 Little Gem lettuces, cut in half lengthways and washed, 150g clear honey, 75g soy sauce, 250g cold baked potato, flesh only, mashed, 75g plain flour, 1 tsp baking powder, 2 free-range eggs, 125ml milk, salt and pepper to taste and oil, for cooking.

The full recipe can be found in Tom’s book: Tom Kerridge’s Proper Pub Food – available at Amazon.