It’s easy being green
Executive chef at Ashford Castle in Cong, Co Mayo, Philippe Farineau, uses gloriously green herbs and vegetables to create two refined dishes
“It’s a great time of the year to harvest different varieties of kale and cabbage. I prefer them young and tender, and I only boil them in salted water for a minute, to keep them crunchy and full of vitamins. The duck breast should be eaten medium rare to medium, as it will release all its flavour and still be juicy and perfectly tender.”
Ingredients; serves four
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