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
Martin O’Donnell, head chef at the Twelve Hotel, Barna, Galway

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 ...