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
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