Taste of the Week
Skeaghanore Confit Duck Legs
I’m sure most of you had lots of good food over the Christmas and New Year. And so did we. But one dish stood out and the basis for it was a pair of succulent Skeaghanore Irish Confit Duck Legs, bought in Bradley’s, North Main Street, Cork, as a “just in case” filler, just in case we didn’t have enough already!
These multi-award winning Skeaghanore Confit duck legs have taken the hassle out of cooking duck. The Hickey family have slow cooked the generously meaty legs for 5 hours and all you need to do is reheat! See Skeaghanore.ie for stockists.
We kept it simple, roasted it for 15 minutes and served with “Sweetheart” cabbage, roasted potatoes (cut at angles and coated with duck fat), and the jus from the duck itself. A magnificent Taste of the Week and one that will soon be repeated here.
Hickey's breed the Pekin duck "... because we live so close to Roaring Water bay, the salt air effects adds to the texture of the duck giving a salt marsh flavour. Our duck is succulent, tender and has a high meat yield."
Ballydehob, West Cork,
Phone: (028) 37428
Mobile: (087) 2333184