Learn the lingo

CLARIFYING BUTTER:

To separate the milk solids from the fat in butter, similar to ghee. To make it, simmer

100 g butter in a saucepan over a medium heat until a skin has formed on the surface, this should take about 15 minutes. Skim off the skin, simmer for a further 5 minutes to make sure the butter is completely clarified, skimming if necessary. Strain into an airtight container and store. It will keep for

2–3 weeks in the fridge.

DEGLAZE:

To add a liquid such as stock or alcohol to a warm pan to loosen the caramelisation on the pan and add more flavour to the dish.

DUXELLES:

A finely chopped mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste.

RENDER:

When fat is cooked slowly over a low heat and becomes a liquid, it helps the rest of the fat crisp up. Duck breasts need to be rendered because they have a thick layer of fat that wouldn’t become crispy if cooked over a high heat.