Clifford Baston, Head Chef at the Ballygally Castle has provided a tasty Duck Recipe for this month!

• Poached Duck in a Port and Plum Reduction Sauce

Method:

Seal Barbary Duck fillet for 1 minute on each side then poach the fillet for 45 minutes in oven. Remove from oven and slice into 5 slices long ways. Set on a bed of treble onion mash and drizzle sauce around the plate. Garnish with roasted cherry tomatoes and dried parsley.

Treble Onion Mash:

• ^_1/4 butter
• Pinch of salt
• Pinch of pepper
• 1 red onion
• 4 scallions (spring onions)
• _^1/4 pint of cream
• 1 white onion
• 2kg potatoes

Method:

Boil potatoes for 30 minutes. Cook red onion, white onion and scallions in butter for 2 minutes, add cream and heat for 20 seconds. Drain potatoes and add onions, butter, cream, salt and pepper. Mash together in pot and serve immediately.

Port and Plum Sauce:

• Blue Dragon plum sauce
• Port
• Demi Glaze

Method:

Add 2 teaspoons of port and 2 tablespoons of demi glaze. 1 tablespoon of plum sauce and then put all elements together in a pan and reduce for one minute.

Dish Prepared By: Clifford Baston