Lissara duck with butternut squash purée and fondant potatoes – Slieve Donard Resort & Spa
Locally Reared Free Range Lissara Duck with a smooth butternut squash purée and delicious fondant potatoes

Ingredients
1x Lissara Duck 8 oz Fillet
1x large Willowbrook farm baking potato
1x Comber Butternut squash
1 x Tbsp Honey
2 knobs of butter
Salt and pepper
½ litre duck fat (fat from cooking Lissara Ducks)
2 tbsp fresh cream

Method
For the duck
Put the honey into a hot frying pan.  Seal the duck for 1 minute on each side.  Place in the oven at 170 degrees for 8 minutes.
For the Fondant Potatoes
Peel the potato and using a small round cutter cut out a circular section of potato.
Place in duck fat in a dish.  Place greaseproof paper on top, and cover with tin foil, bake for 40 minutes at 180 degrees.
For the Purée
Peel the butternut squash, and place into a pot of boiling water.  Bring to the boil, and then reduce the heat.  Cook for 20 minutes.  When this finishes place into food processor with the 2 tbsp of cream, add salt and pepper, process until it becomes a fine purée.
To serve
Remove the duck out of the oven and let it rest for 3 minutes.  Slice into 5 or 6 even slices.
Serve a warm plate.  Use a soup spoon and draw a line with the butternut squash down the middle of the plate.  Place the Fondant potato on the left hand side of the plate.  Place the duck on top of the butternut squash.