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Irish Times
4 days ago
- Health
- Irish Times
Crispy duck breast with cherry compote
Serves : 2 Course : Dinner Cooking Time : 40 mins Prep Time : 10 mins Ingredients 2 duck breasts Sea salt 200g fresh cherries, stones removed Syrup from 1 tin of cherries 25g brown sugar 2tbs sherry vinegar 2 star anise 1tbs cherry jam Mint leaves, to garnish Place the duck breasts on a small tray and pat dry with kitchen paper. Place in the fridge and leave overnight, uncovered, so the skin dries out. Preheat the oven to 180 degrees. Place a nonstick frying pan on a low heat. Season the duck breasts with salt, then place the duck breasts in the pan skin-side down. Cook skin-side down on a low heat for 30 minutes, then increase the heat to high and cook for one minute to crisp up the skin. Flip the duck breast over and cook on the other side for 30 seconds just to seal it. Place the duck breasts on a small preheated tray and place in the oven at 180 degrees for four minutes to finish cooking. Then, remove and allow to rest for 10 minutes. While the duck breasts are resting, make the cherry compote. Place the pitted cherries, cherry syrup, brown sugar, vinegar, star anise and cherry jam in a saucepan and place on a medium heat. Stir lightly to combine then allow the mix to come to the boil. Reduce the heat to low and cook for six to seven minutes, stirring occasionally, until the mix becomes jammy but the cherries still hold their shape slightly. Remove from the heat. Slice the rested duck breast and place on a serving plate. Spoon on some of the warm cherry compote and garnish with mint leaves.
Irish Times
24-05-2025
- General
- Irish Times
Crab mayo with charred potato bread recipe
Serves : 2 Course : Dinner Cooking Time : 10 mins Prep Time : 20 mins Ingredients For the potato bread: 300g strong flour 50g potato pulp (leftover dried mash) 7g dried yeast 150ml warm water 20g rapeseed oil 30g natural yoghurt 20g salt 8g sugar 3tbs vegetable oil, for frying 20g butter For the crab mayo: 200g high-quality cooked crab meat 1tbs mayonnaise 1tbs chopped chives 1tbs chopped parsely Juice and zest of half a lemon Sea salt Start by making the potato bread. Add all the ingredients for the bread into a mixer and, with the dough hook attached, mix on a medium speed until the dough is cleaning the bowl. Place the dough into a greased bowl, cover and leave to double in size. When the dough has doubled in size, lightly dust a work surface with some flour and knock the dough back on it. Then roll the dough and cut into squares. Set them aside ready for frying. Preheat the oven to 200 degrees. Heat a large nonstick frying pan and add the oil. Add the squares of potato bread and fry until browned on one side. Then turn, add the butter and fry until browned on the other side. Then place the potato bread on a heated baking tray and place in the oven to finish cooking. Cook for five minutes at 200 degrees. While the potato bread is finishing in the oven, assemble the crab salad. Put the picked crab meat into a mixing bowl and add the mayonnaise, chives, parsley, lemon juice and zest, and season with sea salt. Stir with a spoon to evenly combine. To serve, spoon crab mayo on to plates and add fried potato bread. Garnish with chervil leaves and lemon wedges.
