Better by the dozen: Fabulous dishes from the Twelve Hotel
Martin O’Donnell, head chef at the Twelve Hotel, Barna, Galway, shares four recipes as the hotel celebrates its 12th birthday this year
Confit Thornhill duck leg with sautéed kale and puffed grains
Ingredients – duck leg
4 duck legs
150g sugar
150g salt
1 tbsp each of star anise, fennel seeds, clove, juniper and thyme
Duck fat
2 bay leaves
Fresh thyme
1 orange
400g kale
50g micro greens
Pickled beetroot
Vegetables of your choice
Method
1. To prepare the duck legs, cure before cooking. This draws ...