Hartes Duck Breast Wellington Recipe

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

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 – …

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