A famous French dish just got a tasty Cork twist.
And if you watched Ireland AM’s regular chef and Cork man Jack O’Keeffe use one of Leeside’s beloved drinks to make Duck Á l’Tanora this morning, now you can give it a bash yourself this weekend.
Tanora’s heritage is rooted in Cork having been initially introduced to Cork City in the 1930s and it continues to be a much-loved drink across the Munster region.
Broadcasting from Cork city’s iconic Opera House this morning in celebration of Virgin Media’s new five-year naming rights deal of Munster rugby’s grounds in Cork, Virgin Media Park, Jack knew he had to show hosts Muireann O’Connell, Tommy Bowe, and Alan Hughes just why we’re is known as the food capital of Ireland.
“Cork is steeped in flavour. Every street has a new flavourful experience on offer, so I knew I had to bring the excitement of Cork culinary scene and mix it with a Cork staple.” said the chef.
The Duck Á l’Tanora went down a treat… here’s the recipe:
Jack O Keeffe’s Duck Á l’Tanora with Parsnips & Kale
Ingredients for the Duck
1 Cinnamon stick
1 Star anise
1 Sprig of thyme
1 Sprig of rosemary
1 Tbsp rapeseed oil
Salt & pepper
For the Veggies
4 Medium parsnips
2 Handfuls curly kale
1 Clove garlic, minced
1 Stock cube
1 Tbsp rapeseed Oil
1 Tbsp butter
4 Portions of creamy mashed ptato to serve
Place the duck legs on a plate or tray and season with salt and pepper.
Grab a casserole pot or saucepan with a lid, place on a medium heat. Once hot add the cinnamon and star anise, stir around the pot for one minute to release their flavours. Add the Tanora, thyme, and rosemary and bring to the boil. Once simmering, add the duck legs to the pot and reduce the heat to low to medium. Cover with a lid and simmer for 30 to 45 minutes.
To sort the veggies, peel the parsnips and cut into four long wedges. Using a knife remove the core of the parsnip as this can sometimes make the parsnip hard and seem undercooked. Place a pot of water on high heat and whisk in the stock cube. Once simmering carefully lower in the parsnips and cook for five minutes or until al dente. Remove and set aside. Repeat this process with the kale for two minutes. Strain and set aside with the parsnips.
Preheat the oven to 200C.
When the duck legs are soft and tender, remove from the pan and carefully place them on an oven tray. Drizzle with oil and place in the oven for 12 to 15 minutes or until brown and super crispy.
Place a frying pan on a medium to high heat. Once hot add the rapeseed oil followed by the butter. Once foaming, add the parsnips, and cook while regularly tossing for two minutes. Add the chopped garlic and cook with the parsnips for 1 minute. Now add the kale and cook for three minutes while tossing everything together.
“I love to serve this with creamy mashed potato and now is the perfect time to heat up the mash,” adds Jack.
“To serve, place a scoop of mash on each plate, add a scoop of the veggies, and top with the duck.”