Duck À l'Tanora

Thu, 18 January 2024

For those of you who don’t know what Tanora is, it’s simply a Cork institution and something us from Irelands very south are proud of. Its our own local soft drink made from tangerines and its delicious and to celebrate this Cork creation here is my recipe for duck legs stewed in Tanora with aromatic spices.

INGREDIENTS

Serves 4

For The Duck

· 4 Duck Legs

· 1L Tanora Soft Drink, Outside Of Munster Fanta Will Do The Trick.

· 1 Cinnamon Stick

· 1 Star Anise

· 1 Sprig Of Thyme

· 1 Sprig Of Rosemary

· 1 Tbsp Rapeseed Oil

· Salt & Pepper

For The Veggies

· 4 Medium Sized Parsnips

· 2 Handfuls Of Curly Kale

· 1 Clove Of Garlic, Finally Chopped

· 1 Stock Cube

· 1 Tbsp Rapeseed Oil

· 1 Tbsp Butter

· 4 Portions Of Creamy Mash Potato To Serve

 

METHOD

1. Place the duck legs on a plate or tray and season with salt and pepper.

 

2. Grab a casserole pot or saucepan with a lid, place on a medium heat. Once hot add the cinnamon and star anise, stir around the pot for 1 minute to release their amazing aromatic flavours. Add the Tanora, thyme and rosemary and bring to the boil. Once simmering add the duck legs to the pot and reduce the heat to low to medium. Cover with a lid and simmer for 30 to 45 minutes.

 

3. To sort the veggies, peel the parsnips and cut into 4 long wedges. Using a knife remove the core of the parsnip as this can sometimes make the parsnip hard and seem undercooked. Place a pot of water on a high heat and whisk in the stock cube. Once simmering carefully lower in the parsnips and cook for 5 minutes or until al dente. Remove and set aside. Repeat this process with the kale for 2 minutes. Strain and set aside with the parsnips.

 

4. Preheat an oven to 200c.

 

5. When the duck legs are soft and tender remove from the pan and carefully place on an oven tray. Drizzle with oil and place in the oven for 12 to 15 minutes or until brown and super crispy.

 

6. Place a frying pan on a medium to high heat. Once hot add the rapeseed oil followed by the butter. Once foaming adds the parsnips, cook the parsnips while regularly tossing for 2 minutes. Add the chopped garlic and cook with the parsnips for 1 minute. Now add the kale and cook for 3 minutes while tossing everything together. I love to serve this with creamy mash potato and now is the perfect time to heat up the mash.

 

7. To serve place a scoop of mash on each plate, add a scoop of the veggies and top with the duck.