By Debbie Rogers: “’I visited Ireland last year on a short press trip and met some extremely passionate farmers, food producers and artisans. The quality of food that I ate during the trip was exceptional. The people were passionate and proud of their produce and quite rightly so. Many of them had grown their business from a small family business into something much bigger. With the support of Bord Bia, they were also working on more sustainable ways of making their products, farming and food production through a program called Origin Green. “
When I left Ireland my suitcase was packed with a small haul of Irish delicacies, many of which were not available here in Dubai which left me yearning to return for another food tour, and hungry to be able to buy the products here. Now you can and over 50 Irish products are available here in Dubai. I feasted on a selection of them at an Iftar hosted by Bord Bia.
More than an Iftar, the evening was a tasty celebration of Irish food.
Chef Thys Schoeman Head Chef at The Sum of Us shared with three recipes from the Iftar menu. You can find the recipes here.
Roasted Duck with Puy Lentils
Serves 4 people. There are four different processes involved in the recipe so please read the full recipe before starting.
Chinese master Stock
- 500ml vegetable stock
- 40ml dark soy sauce
- 1 oranges (zested)
- 10g cinnamon stick
- 5g star anise
- 20g whole garlic bulb cut in half
- 5g sliced ginger root
- In a pot place the vegetable stock.
- Add the ingredients and bring to the boil
- Set aside
- With a sharp knife, carefully debone the duck from the breastbone, pop the legs out of the sockets and carefully remove the one half of the duck, keeping the breast and leg attached of each side of the duck,
- Remove the wing and set aside
- While the breast is still attached to the leg debone the leg by cutting along side the bone carving away at the meat and removing the bone,
- Place all the bones in an oven tray and roast.
- Heat up a thick bottom pan. Season the duck and place the duck in the pan skin down to render the fat
- Once the skin is nice and brown flip it and seal the flesh side
- Place the sealed duck in the master stock and braise on 140® c for 2 hours
- Once braised remove the duck and let cool
- Strain the master stock and keep in fridge for the next batch. It just gets better the more you use it!!
For the roasted puy lentils
- 300g red onion
- 10g thyme
- 6g salt
- 300g diced carrots
- 160g celery
- 60g sherry vinegar
- coriander powder
- 700g puy lentils
- 10g olive oil
- Vegetable stock as needed
- In a pan sauté the puy lentils in olive oil.
- When the lentils are roasted slightly and coated with oil add the coriander powder and roast till the coriander powder is roasted enough (few minutes)
- Add the veg stock gradually and cook the lentils a little further.
- Add veg stock little by little checking the lentils if needed to add more veg stock add more until they are cooked but not mushy.
- In a separate pan sweat the onion, then add the carrot and celery cook a little further but not mushy
- Deglaze the plan with the sherry vinegar.
- The vegetable should have a bite on them, adjust the seasoning to taste.
- Cool down both mixtures and mix them together, keep in the fridge until required
Cherry Duck Jus
Using the duck bones. Roast them and produce a duck stock
For the Jus
- 5000ml duck stock
- 1 bulb garlic
- 1 tin black cherry pitted
- 20g thyme stalks
Image Credit : Amanda Gavin