June 21, 2024

Spicebag Duck with Gin & Pineapple

Name: Spicebag Duck with Gin & Pineapple served with a honey miso lentil salad
Prep time: 25 min
Cook time: 25 min
Ingredients: 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; 1 tin lentils vert or puy lentils; 100 g Local leaves; 100 g Frisse; 2 Shallots; 6 Radish; 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)

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

Spicebag Duck with Gin & Pineapple Aisling Larkin Taste of Dublin six O clock show

Elegant, Exciting, Fun & Delicious

Print Pin Rate

Prep Time: 25

Cook Time: 25

Servings:

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

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

Instructions

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.