![]() He has been a producer of quality duck products for 30 years on his family farm in Blacklion, Co Cavan. I love using Kenneth Moffitt’s Thornhill duck. Plan ahead, do it properly and, trust me, you’ll get out what you put in. Get the cure wrong, or don’t bother to cure it, and you can be sure it’ll be average at best. ![]() I’d always been a massive fan of duck confit and I always remember throughout the late 1990s my good friends Gearoid and Tara Lynch, of The Olde Post Inn fame, would eat out with me a few times a year (we were broke commis chefs), and I can honestly say, if duck confit was on a menu, I had it.Īt the time, Cooke’s Cafe in Dublin did the best one in Ireland, followed closely by a place called the Archway in Galway. I first started cooking it about 19 years ago in Boston.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |