Rugby star Tommy Bowe serves up a delightful main course on The Restaurant, sure to be a fan favourite come dinner time.
Ingredients
Rugby star Tommy Bowe serves up a delightful main course on The Restaurant, sure to be a fan favourite come dinner time.
0.5 a duck (pre-cooked)
- 850 g potatoes (peeled and cut)
- 30 g butter
- 500 g french beans salt and black pepper
- for the sauce:
- 15 g butter
- 1 red onion (peeled and chopped)
- 3 g mandarins (peeled and segmented)
- 50 g brown sugar
- 50 ml sweet sherry
Method
- Pre-heat oven to 130ºC.
- Sprinkle salt over the duck and roast in the pre-heated oven for 40 minutes.
- Increase the heat to 180º for the last 15 minutes to crisp up the skin.
- Place the butter in a hot pan and add the onion, sauté until the onions are soft but not browned.
- Add the brown sugar and then the mandarin segments.
- Gradually add the sweet sherry and simmer until the sauce thickens and becomes syrupy.
- Place the potatoes in a pot of cold salted water and bring to the boil, simmer for 10-15 minutes until soft then strain.
- Mash the potatoes and cream with butter to make a fine mash, season to taste. Place the green beans in some cold water with some salt.
- Bring to the boil and simmer until tender, then strain.
- Cut the duck in half, place some mash on a plate and put one piece of duck on top.
- Put some green beans alongside and place the other piece of duck on that.
- Garnish with some of the sauce.
