With the sun shining more and more and the gradual move to summer. it's time to move our dishes move with the season, and keep it light and leafy.


  • 1 roast duck glazed with soy sauce
  • 110 g petits pois
  • 400 g cress
  • 1 small tin of water chestnuts
  • 1 small glass of sweet wine
  • 1 small glass of orange juice
  • 1 tbs soy sauce
  • 1 tsp sesame oil
  • 1 tbs of granulated sugar
  • 1 tsp grated fresh ginger
  • salt, pepper


  • Begin by pouring the wine and the orange juice into a small pot: mix well and then bring to the boil. Leave to simmer for about 5 minutes, turning down the heat.
  • When this is done, pour into a bowl and mix it with the soy sauce, sesame oil, sugar and ginger. Mix well and leave to one side.
  • Remove the skin from the roasted duck. Cut the skin into thin strips and then dry-fry them in a non-stick pan for two minutes.
  • Now cut the flesh of the duck in the same manner and add that to the sauce.
  • Quickly cook the peas in boiling water then drain and refresh.
  • Assemble by arranging the cress attractively on a plate and mix with sliced water chestnuts. Sprinkle with the peas then add the duck with its sauce. Finally garnish on top with the crispy duck skin.

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