Recipes

Sticky duck Yorkies

Paul Flynn's face
Paul Flynn
Sat Nov 14 2020 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 250mls red wine
  • 1 heaped tbsp redcurrant jelly
  • Pinch of mixed spice
  • Few twists of black pepper
  • Sprig of thyme
  • 2 cooked duck legs (300g)
  • 1 tbsp horseradish sauce
  • 2 tbsp creme fraiche
  • 4 large frozen Yorkshire puddings 

1. Put the wine, redcurrant jelly, mixed spice, pepper and thyme into a saucepan and simmer to reduce by half.

2. Remove the skin and any excess fat from the leg and discard.

3. Pick the meat from the bone and chop it into small chunks.

4. Take the thyme from the liquid and discard, then add the duck meat to the saucepan.

5. Continue to cook the duck over a gentle heat until the mixture is jammy.

6. Mix the horseradish sauce with the creme fraiche.

7. Warm the Yorkshire puddings then divide the mixture between them. Serve the sauce on the side.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

LATEST STORIES