Roast Duck with Mostarda (charred red onion, raisins, pickled mustard seeds), Veloute and fine herb sauce

Chad Byrne

Chad Byrne

3rd January 2018
Chad Byrne

Roast Duck with Mostarda (charred red onion, raisins, pickled mustard seeds), Veloute and fine herb sauce

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Roast Duck with Mostarda (charred red onion, raisins, pickled mustard seeds), Veloute and fine herb sauce recipe a try? This roast duck recipe has our in-house Mostarda - a Northern Italian mustard syrup with fruit. From our menu at The Brehon Hotel, Killarney.


  • 4 x Duck Breasts at room temperature (seasoned)
  • Our Mostarda:
  • 2 red onions, peeled and sliced in rings
  • 200g raisins , soaked in tea over night
  • Spoon of pickled mustard seeds
  • An old school underrated Veloute:
  • 300ml white duck stock
  • 30 gr flour
  • 30gr butter plus 30gr to finish the sauce for sheen
  • 50ml Brehon blonde Beer
  • Cap of cider or chardonnay vinegar
  • Pickled mustard seeds
  • 1 spoon of house Gastric (only if you can, equal parts honey and red wine vinegar, heated until sticky and caramelised with toasted 5 spice)


To cook the duck:
1. Put the duck in a cold pan but have the heat on med/high, skin side down and just render the fat down (keep the fat to coat roast potatoes)
2. Cook for roughly 5/6mins, then turn over and seal the flesh for two mins
3. Put the duck into preheated oven at 180, it should only take 3-5 mins to cook medium rare
4. Leave the duck to rest approx 5-6mins, then brush on gastric before slicing and serving
To cook the Mostarda:
1. Char and chop the now cooked red onions and mix with the chopped raisins
2. Add a spoon of gastric and season well
(This is so simple but sings with flavour!)
For the Veloute:
1. Melt the butter in a pan - when dissolved, add the flour and cook out until it comes away from the sides of the pan
2. Gently add the stock, slowly pouring and combing together
3. Add the beer - we want to taste the raw beer here so we are not reducing it
4. Finish with vinegar and whisk in the remaining 30grs of butter for a beautiful sheen
To serve:
Serve duck on a plate with a dollop of the mostarda and some greens.
Pour the sauce on the side.
We garnish it with sour walnuts and pickled mustard seeds.

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