This Magret duck recipe with braised salsify, pickled shallots kale & celeriac mash is by Chef Stuart Heeney from Clontarf Castle.
Magret duck breast
– 4 magret duck breast
– Vacuum Pac machine
– 4 small vacuum Pac bag
– Water bath
– 4 small salsify
– 800ml red wine
– 4 cinnamon stick
– 200g brown sugar
– 4 star anise
– 8 banana shallots
– 400 ml red wine vinegar
– 320g caster sugar
– 24 brown mustard seeds
– 4 clove garlic
– 400g potato
– 400g celeriac
– 120ml cream
– 80g butter
Magret duck breast
1. Set your water bath for 54 degrees celsius, place your duck breast into the bag and vacuum pac it.
2. When your water bath is ready place the bag with the duck breast in it into the water bath and leave for 45 minutes.
3. This can be done ahead of time and when the 45 minutes is up place the bag into ice-cold water until it has completely cooled down.
1. Peel the salsify and place into a pot with the red wine, brown sugar, cinnamon stick and star anise and poach gently or until it is cooked through but not falling apart.
1. For the pickled shallots, peel the shallots cut them in half-length ways and start to peel the layers apart and place in a bowl.
2. Put the rest of the ingredients in a pot and bring to the boil take off the heat and then add the shallots to it and let it cool down completely.
1. For the mash peel, the potatoes and the celeriac and cut into similar size pieces and place in a pot with salted water cook until ready to mash add the cream and butter and whisk it to make it lighter and fluffier.
1. Place the duck in a hot pan skin side down and season well with sea salt, leave the duck to crisp up on the skin side for about 2 minutes the turn around and cook for another 2 minutes, remember the duck has already been cooked in the water bath.
2. Leave to rest for a couple of minutes.
3. To serve spoon the mash along a nice plate, cut the duck in 3 nice pieces and the place the salsify and picked shallots neatly in-between the pieces of duck.
3. Serve some butted baby carrots and kale with the dish as well, also for a sauce reduce the liquid from the salsify down with some brown chicken stock until it is slightly thickened.
Stuart Heeney is a Dublin native and started his culinary career in the Michelin Star, Chapter One where he trained under Ross Lewis. He studied at the School of Hospitality Management and Tourism, Cathal Brugha Street, which has been synonymous with the hospitality and catering industry in Ireland since 1941.
Stuarts food philosophy is simple, local produce and sourcing lies at the heart of the menus, simple ingredients cooked with flair and imagination presented with finesse.