While walking through the hotel this week I popped into the kitchens of our Cork restaurants in search of a new recipe to impress my family and friends with. Head chef Craig gave me this great recipe for Crispy Duck Watercress Salad…I must say it sounds delicious! Enjoy and please do let me know how everyone got on making this.
Crispy Duck Watercress Salad
To Cook the Duck
1.5kg Duck Legs
3 Star Anise
10 Cloves garlic, roughly chopped
60g fresh ginger, roughly chopped
20g fresh coriander, stalks only, washed
1tspn five spice powder
Good vegetable oil for deep frying
Method
Cover the duck with water, add the herbs and spices, bring to boil and simmer gently for 45 minutes. Remove the duck from the stock set aside to cool.
For the Duck sauce
4 tbsp tomato ketchup
1 tbsp honey
Juice of an half orange
1tspn soy sauce
2tspn sesame oil
Method
Whisk together all the ingredients (duck sauce)
Soy and Sesame dressing
2 tsp soy sauce
2 tsp balsamic vinegar
1 clove garlic crushed
10g fresh root ginger, peeled and crushed
3 tbsp sesame oil
Method
Put all the ingredients together into a blender and process to smooth
| Restaurants at 5 star Hotels Cork |
