Skeaghanore Duck (1.9 Kg)
4 Bay Leaves
4 Garlic Cloves roughly chopped
Medium Onion roughly chopped
Small handful of fresh thyme
Preheat the oven to 170C
Stuff the duck with the rest of the ingredients.
Cook in the oven for about 2:30 hours until the duck is fully cooked.
1/4 medium onion finely chopped
60ml Wild Red Mead
120ml of Duck Stock
punnet of blackberries (about 140g)
1 tbsp of local honey
Heat the butter in saucepan and add the onions and sweat.
Add blackberries and honey and cook for 10mins
Add the Wild Red Mead and Duck stock and let it simmer.
Thicken with cornflour, continue to simmer,
Season with a little salt and black pepper. Ingredients:
3/4 of medium onion, finely chopped
sprig of fresh thyme
320g of pearl barley
750ml duck stock
25g parmesan cheese
Soak the pearl barley in cold water for two hours, then rinse.
Blanch in cold water and bring to the boil and drain to remove the starch.
Heat the butter in large oven pot and sweat the onions for 10mins
Add the pearl barley into the pot and mix well.
Add 120ml of Wild Red Mead, bring to the boil and reduce by half, 1-2 mins
Add 750ml Duck Stock, cook for 15mins
Pearl Barley can be finished in oven at at 200C for 15-20 mins.
The liquid can be reduced further on the hob once cooked.
Season with salt & pepper.
Once cooked, add parmesan and butter and mix until melted.
Roast 3 medium parsnips cut into quarters in duck fat for 15-20mins.
Peel a good sized apple, cut into 4 and hollow out the core.
Cook in a little oil and butter for 10mins or until golden on either side but still quite firm.
To serve, add some cooked blackberries to the hollowed out centres.
Accompanied by a generous glass or two of Kinsale Wild Red Mead, we think you’ll agree this is a feast worthy of a High King!