Home // Posts tagged "duck"

Bloom Brasserie

September 24, 2009 Reply

Maybe the (richly deserved) success of Chapter One and Pearl Brasserie at this year’s Food & Wine Restaurant of the Year Awards will finally give the kick-arse to the absurd notion, common among Dubliners of a certain age and standing, that it’s uncool to eat in basements. I do hope so. There are some chefs,

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Zen

March 18, 2009 Reply

‘Zen’ is one of those words we’ve all heard but nobody seems to know what it means. A bit like ‘zeitgeist’ or ‘drisheen’. We usually find it coupled with Buddhism. Zen, that is, not drisheen. What the difference is between zen Buddhism and plain, unvarnished, bog standard Buddhism I have simply no idea. Wikipedia (slogan:

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Moules Mariniere, Roast Duck with Pomegranate Sauce

January 25, 2006 Reply

NEW YEAR’S EVE DINNER AT HOME Lord knows what I would have spent if we’d gone out to a restaurant so tonight I want to see in the New Year with a glass of my all-time favourite fizz, Taittinger Comte de Rose (e150) and apologise to the bank manager later! Alternatives? Ruinart (e47.50) showed up

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Hoi-Sin Five Spice Duck

March 18, 2004 Reply

6 duck breasts 2 tsp five spice powder 1 tbsp shredded fresh ginger 1 tbsp light soy sauce 1 tbsp rice wine 1 jar Sharwood’s Hoi-Sin sauce 1 x 250g pack medium egg noodles 1/2 cucumber – halved lengthways, remove the seeds and slice diagonally 100g asparagus – cut in half diagonally Salt to taste

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Duck Breast With Brulee Of Brie And Baby Spinach

January 31, 2004 Reply

One of the recipes I devised to make the best of some excellent French poultry products given me by Sopexa for trial 2 duck breasts 6 x 30cm circles cut from a brie or similar soft cheese granulated sugar 1packet baby spinach (or rocket) leaves 2 tbsp sherry vinegar A superb combination – the sugar

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Roast duck with citrus sauce

November 29, 2003 Reply

Got a gift of a French barbary duck. Now I’m not a fan of the barbary kind, I much prefer Aylesbury (big white, fluffy, yellow-wellied Donald) or Gressingham – that is if I can’t get teal or mallard but this one was delicious. I’m not mad about pink duck either, unless it’s a pan-fried breast.

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