Magret Duck Recipe by Chef Stuart Heeney at Clontarf Castle

This Magret duck recipe with braised salsify, pickled shallots kale & celeriac mash is by Chef Stuart Heeney from Clontarf Castle. Ingredients: Magret duck breast – 4 magret duck breast – Vacuum Pac machine – 4 small vacuum Pac bag – Water bath Braised salsify – 4 small salsify – 800ml red wine – 4 …

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