This time next month the team will be at Farnborough International Airshow for 2 weeks of non-stop action… in the kitchen. With up to 2,300 exhibitors participating, and attracting up to 321,000 trade and public visitors over the week, the biennial events are the highlight of the airshow calendar. We’re proud to have been catering both the Farnborough and Paris airshows for over 30 years and are also the largest on-site caterer; we are the only caterer at the event to create a kitchen base area on the airfield and prepare all our food on site utilising local suppliers.
We provide a range of catering at the airshow from stand, exhibit and aircraft catering to chalet catering, providing some of the most prestigious names in the industry with restaurant and café menus daily.
Below is a recipe from one of our client’s café menus, a delicious duck salad to have on a warm summer’s day (which we seem to be having a lot of lately.) An easy yet impressive dish you can make at home.
Duck with mango salad, sweet chilli and hoisin dressing
Cooks in: ½ hour
1 duck breast
¼ small red onion
2 plum tomatoes
1 bunch of spring onions
¼ red pepper
A handful of pea shoots for garnishing
For the sweet chilli and hoisin dressing:
10ml hoisin sauce
20ml sweet chilli sauce
10ml olive oil
salt & pepper to taste
Bring a pan of water to the boil, trim and lightly score the skin of the duck breast . Once the water is boiling dip the breast in the water for 20 seconds then let dry on a clean cloth, season with salt and pepper.
Place a pan on a low heat, put the duck skin side down for 7 minutes or until the fat renders and the skin crisps up. Turn the breast over and seal for 2 ½ minutes. If you have a temperature probe let the duck reach 53 degrees if you’d like it rare, or 63 degrees for medium-well done. Once sealed and at the right temperature desired, remove from pan and rest until cold.
Whilst the duck is cooling you can make the rest of the salad up; finely dice the red onion, plum tomatoes, red pepper, cucumber and melon, slice your spring onions and mix all together in a bowl and place on a plate. For the dressing, mix all of the ingredients together and season to taste.
To serve; slice the duck and place on top of your salad, drizzle with the dressing then garnish with pea shoots.
The public weekend will be taking place Saturday 21st and Sunday 22nd July and will feature a whole host of activities for all the family including: static and flying displays, aerospace exhibitors, historic aircrafts, space zone plus 5 hours of unforgettable flying, tickets are still available. Follow us on social media on Monday 16th July to see what we get up to live from Farnborough International Airshow 2018.