Monday October 26, 2020

Chef's Table

This week, Nick Woollard, executive chef at The D Hotel in Drogheda, Co Louth, has a comforting and classic take on duck confit.

23rd December, 2012
Confit duck leg with carrot and sage purée, fondant potato and toasted hazelnut jus.

Each week, a chef shares a favourite recipe. This week, Nick Woollard, executive chef at The D Hotel in Drogheda, Co Louth (thedhotel.com), has a comforting and classic take on duck confit.

This is a hearty seasonal dish. It allows me to use local produce and is very tasty and simple to make.

.....

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Then €19.99 a month after the offer period.

Get basic
*New subscribers only
You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

2 Yearly

€315

€248

Unlimited Access for 2 Years

This product does not auto-renew

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

The best writing and and the biggest stories of 2019 from the Business Post

Richie Oakley | 9 months ago

Denis O’Brien is back in court, residents continue to fight the Council on halting site and a row surfaces in government over rent control proposals

Leanna Byrne | 5 years ago