Magret Duck Recipe Braised Salsify, Pickled Shallots Kale & Celeriac Mash by Chef Stuart Heeney From Clontarf Castle
Magret Duck Recipe, Braised Salsify, Pickled Shallots Kale & Celeriac Mash by Chef Stuart Heeney From Clontarf Castle. An exquisite recipe serving moist duck with a perfectly crisp skin, delicious salsify, cooked in red...