Spicebag Duck with gin & Pineapple honey and miso lentil salad Aisling Larkin six o clock show taste of Dublin
Spicebag Duck with Gin & Pineapple Aisling Larkin Taste of Dublin six O clock show

Spicebag Duck with Gin & Pineapple served with a honey miso lentil salad

Elegant, Exciting, Fun & Delicious
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 2


Gin Glazed Duck

  • 2 Duck breasts or confit legs
  • 2 Tsp.Honey
  • 2 Tbsp. Drumshambo Pineapple Gin
  • 1/2 Tsp. Five spice
  • 150 g fresh pineapple
  • Sprinkle of micro herbs

Lentil Salad

  • 1 tin lentils vert or puy lentils
  • 100 g Local leaves
  • 100 g Frisse
  • 2 Shallots
  • 6 Radish

Honey miso salad dressing

  • 1 heaped Tbsp mild miso
  • 3 heaped tsp runny honey
  • 1 tsp dijon mustard
  • 1 clove garlic grated
  • 1 Tbsp Gin
  • 2 Tbsp extra virgin olive oil
  • 2 tsp water
  • Sea salt and black pepper
  • Garnish
  • Crispy onions red chilli, pea shoots


Gin Glazed Duck

  • In a small bowl, mix the honey, five spice and gin together to create a glaze.
  • Score the duck and brush the skin with half the glaze.
  • Chop up with pineapple in to long strips ( removing the skin & the core) and paint with the glaze.
  • Place duck breasts into a cold pan skin side down, brush the other side with the glaze and fry on medium heat for at least 10 to12 minutes. Place the pineapple in the pan at the same time. Add a little water as needed as it cooks to prevent it burning. Once cooked, wrap in tin foil and leave to rest for 10 minutes.

Honey Miso Salad Dressing

  • To make the dressing, place all the ingredients except the water in a bowl and whisk to combine. If the mixture is too thick, add 1-2 teaspoons of water to loosen it up. Season with sea salt and black pepper.

Lentil Salad

  • Open and drain the lentils. Rinse. Set aside.
  • Peel and finely slice the shallots. Thinly slice the radish.
  • Wash and pat dry the salad leaves. Be gentle, they are delicate.
  • Toss all the ingredients together in a big bowl. Drizzle in all the dressing and toss together well.

To Serve

  • Spoon all the salad on the bottom of the salad bowl.
  • Thinly slice or shred the duck and sit it on top. Finely dice the pineapple and toss in a round the duck.
  • Garnish with some crispy onions, pea shoots and a few slices of radish.

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