Irish duck breasts, parsnip purée with a cranberry and red wine sauceDuck is a very popular meat on the menu of many restaurants in Ireland today It is a tasty alternative to chicken and at this time of year it is an introductory step for conservative eaters to all of the wonderful Game meats that are now coming into season over the winter months Duck, especially if you can get wild duck, will open your taste buds to a whole new range of delicious meats like pheasant, quail, Pigeon, Grouse and even Rabbit! Great for a Christmas treat!The secret to cooking a duck breast lies in dealing with the quite large amount of fat in the skin, but without ruining the meat To address this simply pour off the fat after you seal the skin-side, leaving a beautifully delicious and crispy skin, before you turn the breast to seal the other side Read more![]()
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