Roast Duck With Mustarda Veloute Recipe by Chef Chad Byrne at The Brehon

This Roast Duck recipe with Mustarda Veloute and a fine herb sauce is the perfect Christmas alternative to Turkey and Ham.

As a chef after portioning a thousand turkey and hams over the festive season, it’s the last thing I want to eat on Christmas day, which is why this Roast Duck dish is so perfect for the holidays.

Ingredients:
– 4 duck breasts, seasoned
– Our house Gastric to glaze the duck before serving. It’s a mix of equal parts honey and red wine vinegar, heated until sticky and carmelised with toasted 5spice.
– 2 red onions, peeled and sliced in rings
– 200g raisins, soaked in tea overnight
– Spoon of gastric
– 300ml white duck stock
– 30g flour
– 30g butter plus another 30g to finish the sauce and for sheen
– 50ml Brehon blonde Beer
– Cap of cider or chardonnay vinegar
– Pickled mustard seeds

Method:
1. Put the duck in a cold pan but have the heat on medium/high. Put the skin facing down in the pan and render the fat for roughly 5/6mins. Turn the duck over and seal the flesh for two minutes. Keep the fat for a beautiful roast potato coating.
2. Put the duck into a pre-heaetd oven at 180 degrees. To cook the meat to a medium rare standard, leave in the oven for 3-5 minutes.
3. Leave the duck to rest and then brush on the gastric (Made of equal parts honey and red wine vinegar, heated with toasted 5spice until sticky and caramelised) before slicing.
4. Char and chop the now cooked red onions. Mix with the chopped raisins and add a spoon of gastric and season well.

Our Mostarda
1. Melt the butter in a pan. When dissolved, add the flour and cook out until it comes away from the sides of the pan.
2. Now, gently add the stock and then after, add the beer. We want to be able to taste the raw beer so we aren’t reducing it.
3. Finish with vinegar and whisk in the remaining 30g of butter for a beautiful sheen.
4. Serve duck on a plate with a dollop of the mostardo, and also pour the sauce on the side. Garnish with sour walnuts and pickled mustard seeds.

Roast Duck

RECIPE BY THE CHEF CHAD BYRNE AT THE BREHON

Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.

Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.

Chad Byrne

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