Free range duck, plums, px sherry

Free range duck, plums, px sherry

Serves 4

This recipe is taken from Cava Bodega: Tapas, a taste of Spain in Ireland by JP McMahon.

2 free range duck breasts, inner fillet removed

2 plums, stoned & cut in eight slices each

200ml PX sherry

a few sprigs of chervil

sea salt

PX sherry vinegar (to taste)

  1. Preheat oven to 200˚
  2. Score the fat side of each duck breast and cut in half. Season with salt.
  3. Warm a frying pan and place the breast into it skin side down.
  4. Cook until the fat is rendered and the skin is a crisp brown colour.
  5. Turn the duck over and fry on the other side for 2 minutes.
  6. Place duck in the oven on an oven tray for 5 minutes.
  7. In another pan, caramelise the plums on a medium heat.After a few minutes, add the sherry and reduce by half on a medium heat. Add a dash of PX sherry vinegar to taste.
  8. Remove the duck from the oven (it will be medium rare: if you want to cook it more leave it in for longer) and allow it to rest for a few minutes.
  9. Carve the duck into thin slices and season with some salt.
  10. To serve: Divide the plum sauce onto four plates and place the sliced duck on top. Garnish with some sprigs of chervil.
  11. A thermomix is a food processor with a heating element. If you don’t have a thermomix you can use a digital probe to warm the oil up to 100° You will still need to process the oil at a high speed to achieve the desired results.

    JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises Aniar, Cava Bodega, and Eat Gastropub. He also runs the Aniar Boutique Cookery School. Jp is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with small farmers.

    The cookbook is available to purchase online.

Food on the Edge by JP McMahon Galway

Try also the goats’ cheese mousse, piquillo peppers, walnut powder and the crab, pickled cauliflower, cucumber, black olive soil, dill oil by JP McMahon.