Duck Confit with Crispy Fried Vegetables

From: Neven Maguire: Home Chef

One of my favourite recipes, duck is always so popular in the restaurant that whenever we have it on the menu it almost always sells out. If you don’t have time to cook your own you can buy a very good product from Silverhill in Monaghan, which is readily available.

Duck Confit with Savoy Cabbage

From: Neven Maguire: Home Chef

You'll need about 1 litre (1¾ pints) of duck fat for this recipe, but if you don't have that much, you can easily use some peanut oil or chicken fat to top up the quantity. Of course, you could also use shop-bought duck or goose fat or reuse some that has been stored in the fridge.

Smoked Bacon Frittata with Parmesan

From: Neven Maguire: Home Chef

It's important not to overbeat the eggs or the texture of this frittata will become tough. Serve it with some sliced flat mushrooms that have been sautéed in garlic butter to make this into a very special breakfast indeed.

Duck Confit with Savoy Cabbage and Red Onion Sauté

From: Neven Maguire: Home Chef

Confit is a traditional French way of cooking duck. The method is centuries-old - first the meat is cured in salt, then poached in its own fat. Be prepared that this special recipe does take a while, but it's definitely worth it. You'll need about 1 litre (1¾ pints) of duck fat, available from your butcher or larger supermarkets. If you don't have enough, combine with peanut oil or chicken fat, or just use either of those instead.

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta

Wild Boar Sausage Cassoulet

From: Neven Maguire: Home Chef

A simpler version of an authentic cassoulet from Neven Maguire.

A Study of Shellfish

From: Neven Maguire: Home Chef

This is one of our signature dishes on the menu. It has the perfect balance of texture and flavour from the selection of shellfish. It's a wonderful showcase for the fantastic produce that is harvested from our ocean and our customers love it.

Crispy Duck Mango Salad

From: Neven Maguire: Home Chef

It's great that there is now authentic Chinese aromatic duck readily available in all major supermarkets. It makes this salad quick and easy to make, and the duck can be cooked a couple of hours ahead of time so that all you have to do is toss all of the ingredients together just before you are ready to serve.

Baked Eggs with Black Pudding Hash Browns

From: Neven Maguire: Home Chef

An Irish twist on the classic Oeufs en Cocotte. To make the eggs more exciting, experiment with another flavour addition - a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.




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