The Stillhouse in Moira shares a favourite recipe
The head chef at the Stillhouse in Moira has shared one of his favourite recipes - Honey and soy glazed duck breast with fondant potato and buttered kale.
The Stillhouse is ownedby Dromore couple Stuart and Barbara Hughes, who also distil their own craft spirit Ruby Blue.
Why not put your cooking skills to the taste and see if you can rustle up this tasty treat?
For honey and soy glaze
50g egg yolk
95g ketjap manis
Heat the honey and ketjap manis in a pan to combine then let cool slightly before slowly adding the mixture to the egg yolk while whisking.
Set aside for later use
Two medium maris piper potatoes
Two cloves of garlic
Salt and pepper
Cut both ends off the potatoes and peel.
Put the oil in a pan, add the potatoes and fry until golden brown on both sides, add the butter, herbs and garlic.
Add the chicken stock and simmer for 25 minutes.
Two duck breast
Pre heat the over to 180 degrees
Trim some of the fat off the duck breast and score the skin.
Season with salt and pepper then place skin side down in a cold pan with a little oil.
Slowly bring the pan up to temperature rendering down the fat.
Once the fat has rendered and the skin is golden brown flip over and sear the sides and bottom, add the garlic and Thyme cook for two minutes then transfer to the oven for four-eight minutes
Remove from the heat and rest for six - eight minutes.
Pepper Olive oil
And the oil to a hot pan, saute the kale and add the butter and season well.
Serve up and enjoy!