Silver Hill Foods, Europe’s premium hand prepared duck company, is searching for Ireland’s greatest duck dishes.
The company, based in Emyvale, Co Monaghan, has launched the Silver Hill National Duck Dish Competition 2009, a nationwide competition for professional chefs, inviting them to create a starter and main course featuring the multi-award-winning Silver Hill Duck.
The winning chef will claim the ultimate prize of a week’s work experience at the world renowned Heston Blumenthal’s Fat Duck Experimental Kitchen in Berkshire, under the tutelage of Kyle Connaghton, the Fat Duck’s head development chef. In addition, the winner will have the chance to oversee their winning dishes being prepared at a dinner for the Irish Food Writers Guild later in the year.
Chefs around the country are invited to submit written entries for the competition by the closing date of February 19 2009. From all of the entries received, a total of 12 finalists will be selected by a judging panel, and they will go through to a ‘cook off’, which will take place in the Southern Regional College of Newry Campus on March 4.
At the ‘cook off’, each finalist will be given two hours to prepare, cook, and present two portions of a Silver Hill Duck starter, and two portions of a Silver Hill Duck main course, using a 2.5kg Oven Ready Silver Hill Duck.
The competition is open to professional chefs in Ireland.
To enter, download a copy of the application form from the Silver Hill website, or apply in writing, by fax, or email. Alternatively, chefs can ask their local Silver Hill supplier for an application form.