Roast duck with colcannon mash, blackberry, capers and tarragon sauce

This recipe serves four people





Duck breast

Trim the duck breasts with a sharp knife of any excess fat, place the duck in a clean bowl, add the olive oil, rosemary and garlic to the bowl and marinade in the fridge for a couple of hours or overnight if you have time

To cook the duck, place a heavy based pan on the stove on a medium to high heat. Season the meat with salt and pepper. Place the breasts in the pan skin side down and sear for 3 minutes until the skin gets golden and the fat starts to render down. Place the pan in a pre-heated oven at 180 degrees and roast for 4- 6 minutes for medium, allow to rest for 3 minutes before serving  


To make the colcannon, boil the potatoes until cooked, strain off and place back in the pot and on the stove for 2 minutes to ensure all the water is evaporated. Mash until smooth until you have no lumps. In a separate pan, sauté the cabbage until soft, add the cream, season with salt and pepper and fold through the mashed potatoes. 


In a small pan warm the olive oil, add in the chopped shallots and sauté for 1 minute, take off the heat and add the capers, blackberries and chopped tarragon 

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