Pistachio & Chervil Crusted Duck Breast, Textures of Fennel, Velvet Cloud Sheep’s Milk, Pickled Radishes & Cabbage Crisps By Chef Daniel Lambert Ingredients: Serves 4 Duck Breasts – 2 large duck breasts – 25g...
Magret Duck Recipe, Braised Salsify, Pickled Shallots Kale & Celeriac Mash by Chef Stuart Heeney From Clontarf Castle. An exquisite recipe serving moist duck with a perfectly crisp skin, delicious salsify, cooked in red...
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...
A twist on the traditional Shepherd’s Pie dish, this Duck Shepherd’s Pie is cooked in a skillet at Whitefriar Grill and is a classic in our Brunch range. Ingredients: – 12 duck legs –...
Get creative in the kitchen and try Glynn’s duck recipe. Big, juicy, spicy plums! Oo-er missus! They’re exactly what you need to cut through the rich duck. The crisp pak choi blends and adds...