CHEF’S corner

Michael Talty, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Michael Talty, directly on [email protected] with comments or questions.

Roast crispy duck with spiced plum sauce


1 duck (4lbs/1.8kg ) (plucked, gutted and washed )

2 cloves of garlic (crushed )


Crushed black pepper

Plum sauce:

1 medium apple (grated )

1 red chilli (finely chopped )

220g red plums

5 tbsp apricot jam

2 tbsp strawberry jam

2 oz castor sugar

3tbsp white wine vinegar

1 clove garlic

2 tbsp balsamic vinegar

1 bunch coriander (chopped )

1 tsp cumin


1. Score the skin of the prepared duck with a sharp knife making four incisions on each breast. Rub in crushed garlic, salt, and crushed black pepper.

2. Place in baking tray in oven preheated to 180C for one and a half hours or until duck is cooked.

3. When duck is cooking, prepare the sauce. Add all the sauce ingredients to a preheated pan, bring to the boil, reduce heat and simmer for 30 minutes. Check seasoning and strain through a sieve. If sauce is still too bitter, just whisk in a little more sugar. Remove duck from oven and allow to rest for a few minutes.

4. Portion duck onto serving plates, top with plum sauce.

Best served with smoked bacon red onion mash, and crispy green beans or shredded Chinese cabbage.

To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.



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