Chef's table
This week Philip Mahon, the new head chef at Citron in the Fitzwilliam Hotel in Dublin has a classic dish with a surprisingly summery feel.
Duck might not be an ingredient you immediately think of at this time of year, but this dish is perfect for summer. It's light, with no carbs, is well balanced in textures and flavours, and is great to eat.
4 Barbary duck breasts, skin on
3 litres of well-made duck stock
Subscribe from just €1 for the first month!
Exclusive offers:
All Digital Access + eReader
Trial
€1
Unlimited Access for 1 Month, €19.99 Monthly thereafter
*New subscribers only
Annual
€200
€149 For the 1st Year
Unlimited Access for 1 Year
Quarterly
€55
€42
90 Day Pass
2 Yearly
€315
€248
Unlimited Access for 2 Years
Team Pass
Get a Business Account for you and your team
Related Stories
The year in review
The best writing and and the biggest stories of 2019 from the Business Post
Newsround: What Thursday’s papers say
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
More cycle routes, expansion of Luas to Bray and new bus network proposed
Greater Dublin Area draft Transport Strategy published