Duck is a popular choice on festive occasions and duck shooting a pursuit enjoyed by enthusiasts throughout the country at this time every year.
The first in a series showcasing our local artisan suppliers features Skeaghanore West Cork Duck.
Eugene and Helena Hickey have been hand rearing duck since 1994 in an idyllic setting overlooking Roaringwater Bay, their family farm in Skeaghanore, Ballydehob, West Cork.
Famous for its fuller flavour and succulent taste, Skeaghanore ducks are hand reared for a longer period and fed an additive free, 100% natural cereal-based diet.
Our Head Chef Cliodhna McCarthy has showcased this local product to our guests on many occasions, with Crispy Breast of Skeaghanore Duck with Blackberry Sauce, proving a particularly popular recipe.
Want to enjoy a taste of Skeaghanore Duck at home, the Liss Ard way?
Here is Cliodhna’s recipe:
Crispy Breast of Skeaghanore Duck with Blackberry Sauce
Main Ingredients
* 2 Skeaghanore Duck Breasts
* Salt and freshly ground pepper
Sauce Ingredients
* 100g/3 1/2 oz Blackberries
* 1 tbsp Red Wine Vinegar
* 50ml/2fl oz Red Wine
* 1 tbsp Brown Sugar
Preheat oven to 200C/400F/Gas 6. Heat an oven-proof griddle pan over a medium heat. Season the duck breast on both sides with salt and freshly ground black pepper, then place skin side down onto the hot griddle pan to cook for 4-5 minutes. Turn the breast over and transfer to the oven to roast for 8-10 minutes, or until completely cooked through.
To make the sauce, place all the ingredients into a frying pan and bring to simmer. Simmer for 5-6 minutes to reduce and thicken.
Serve with roast potatoes or root vegetables.
For more information on Skeaghanore Duck visit www.skeaghanoreduck.ie
Posted by Karen Aguilera-Gibson
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