Entertain in style with this sumptuous duck recipe.


  • 1 confit duck leg / silver hill roast half duckling
  • 200 ml red wine
  • 1 tblsp redcurrant jelly
  • 100 ml sloe syrup
  • ½ tin of rinsed and drained butterbeans
  • handful of red chard
  • 1 small red onion
  • 1 star anise


  • Put the wine, syrup, star anise and jelly in a pot and bring to the boil.
  • Add the butterbeans and red onion.
  • Reduce to a syrupy texture.
  • Add the red chard and cook for 30 seconds.
  • Place into serving bowl and put duck on top.
  • Duck should be crisped in the oven, skin side up, at 180°C for 15 minutes.

More by Paul Flynn:

Find recipes by keyword:

autumn family dinners irish winter mains entertaining party food light meals and snacks paul flynn: irish food