Winning Recipe 2015


                                                    Serves 4

For the Pickled Apple

50ml apple schnapps
25ml water
75g sugar
75g white wine vinegar
1 granny smith apple, peeled

For the Carrot Purée

1 tbsp vegetable oil
10 large carrots, 5 juiced and 5 finely sliced
25g salted butter
salt and pepper

For the Duck

2 Skeaghanore duck breasts
1 tbsp chopped fresh thyme
1 tbsp star anise
50g butter
2 Skeaghanore confit duck legs

To make the pickled apple, combine all the ingredients, except the apple, in a pot and bring to the boil, then allow to cool. Using a melon baller, scoop out the apple flesh and pour pickle on top. Set aside for service.

To make the carrot purée, heat a saucepan, add the oil and sliced carrots and fry for two minutes, making sure not to burn. Add the carrot juice, reduce the heat and cover. Cook until carrots become almost mushy, then blend in a food processor with the butter for 3 minutes. pass through a fine sieve and season with salt and pepper.

To prepare the duck breasts, preheat the oven to 180°C/160°C (fan). Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 minutes, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices. In a separate pan, sear the duck legs briefly on all sides, then transfer the duck legs and breasts to a roasting tin and finish in the oven for 5-6 minutes (for pink meat) or 10-12 minutes for well done meat.

To serve, slice the duck breast and divide the duck legs in two at the knuckle (to serve a half leg per person). Make a bed of carrot purée and place the duck leg on top. Drape the sliced breast over the leg and garnish with pickled apple.