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Skeaghanore Duck Breast and Confit Leg Wellington Recipe by Chef Barry Liscombe

Hartes Duck Breast Wellington Recipe

The perfect dinner party recipe to wow your friends! This Skeaghanore Duck Breast and Confit Leg Wellington Recipe, from Hartes Kildare, combines rich duck with golden beets, squash and cumin puree, flaxseeds, hazelnuts, red wine and a beetroot jus.

Ingredients:

For the wellington

– 4 duck legs
– 200g sea salt
– 200g thyme
– 2 tsp garlic crushed
– 500g duck fat
– 1 medium carrot finely diced
– 2 shallots finely diced
– ½ stick celery finely diced
– 6 chestnut mushrooms finely diced
– 200ml duck stock
– 30g reserved duck fat
– 100g breadcrumbs
– Large sheet puff pastry

For the duck breasts

– 4 Skeaghanore duck breasts
– Salt & pepper

For the squash puree

– 1 large butternut squash peeled, diced and roasted for 10 mins
– 200ml cream
– 2 shallots
– Sprig rosemary
– 1 tbsp cumin ground
– Pinch turmeric
– 2 tbsp salted butter

For the red wine & beet jus

– 2 large red beets
– 1l red wine
– 200ml duck stock
– 100g redcurrant jelly
– 2 tbsp balsamic vinegar
– 1 orange zested and juiced
– Sprig thyme

Garnish

– 8 golden baby beets poached and skinned
– 4 tbsp roasted crushed hazelnuts
– 2 tbsp flaxseeds

Method:

The wellington

1. Salt the legs & rub with the garlic and half the thyme.
2. Leave to cure for 24 hours.
3. Pre-heat oven to 110C, cook the legs covered with a lid for 9 hours.
4. Sweat off the veg, add the duck stock, cook for 5 mins and allow to cool.
5. Once cooled, pick the meat from the legs and roughly chop.
6. In a large mixing bowl, add the veg mix and the legs with the bread crumbs and 2 tbsp duck fat.
7. The breadcrumbs soak up the fat and excess juices and prevent them from leaking out of the pastry during cooking, roll the duck and allow to set.
8. Once set, remove cling film, roll in the puff pastry, cutting to size, and seal in egg yolk.
9. Brush the whole wellington in egg yolk.
10. Roast at 190C for 35 mins.

The puree

1. Add all ingredients except butter to a sauce pan and bring to a simmer for 15 mins.
2. Take off the heat, add butter & blend thoroughly, pass throught a chinios, add a squeeze of lemon juice and season.

The red wine & beetroot reduction

1. Place all ingredients in a heavy based sauce pan, bring to a simmer, and reduce for up to 2 hours until a syrup consistency is reached.
2. Check the balance of sweet and tart & adjust accordingly with more vinegar or jelly, pass through a chinois.

The duck breasts

1. Season the duck breast with salt a generous amount of black pepper skin side.
2. Place skin side down in a dry cold pan, with no oil or butter, put the pan on a low heat for 5 mins, this will render out the fat from the skin the duck with start to cook in its own fat.
3. Once the skin has released a large amount of fat, increase the heat and fry the skin until brown, turn the duck for 30 seconds, then turn back to skin side.
4. Place in a hot oven at 200C for 7 mins for medium-rare and allow a good resting time of 5 mins before carving.

To serve

1. Carve the wellington into 4 pieces, apply a generous amount of puree to the plate, arrange the beets, carve the breasts into 3 pieces each, and place around the wellington, drizzle with the jus and sprinkle with the nuts and seeds. Add a dash of sea salt atop the wellington.

RECIPE FROM CHEF BARRY LISCOMBE OF HARTES OF KILDARE

Hartes is one of Kildare’s most popular eateries, with chef Barry Liscombe at the helm. A modern gastropub, Hartes serves dishes crafted with well sourced, local and seasonal ingredients and is known for being far more than a typical Irish pub on the food front. All stocks, sauces, breads and desserts are made in house and Hartes is committed to the use of Irish artisan and small farm suppliers.

For more information or to book a table, visit www.harteskildare.ie.

Barry Liscombe

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