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This beautiful recipe featuring season produce with an Eastern twist is from Flanagans Dining Room.


  • 2 whole guineafowl

  • 250gr split dry fava beans

  • 400gr diced carrots

  • 400 gr diced onions

  • 250 gr diced celery

  • 250 gr diced leeks

  • 200 gr tomato paste

  • 800ml red wine thyme

  • 2 lt chicken stock

  • spelt grains

  • dill bay leaves

  • black peppercorns

  • olive oil

  • salt

  • sugar

  • duck fat


  • 1.

    Separate the breasts and legs. Keep the carcass, wings and the feet for jus

  • Confit Legs:

  • 1.

    Cut the end sections off and remove the thigh bones, rub the legs with salt and thyme and refrigerate for 4 hours

  • 2.

    Wash the legs incold water and pat dry

  • 3.

    Place the legs in a baking dish and cover with melted duck fat.

  • 4.

    Add 12 peppercorns, 2 thyme sprigs , 2 bay leaves , cover with a lid

  • 5.

    Cook in 160c oven for about 4 hours until meat falls off the bone

  • 6.

    Remove from the oven and rest uncovered for one hour

  • 7.

    Carefully remove the legs from duck fat. Using cling wrap shape the leg meat like a sausage.

  • 8.

    Rest till firm in a refrigerator

  • 9.

    Pan fry in butter adding salt, pepper, Sichuan, thyme , before you serve

  • Pan Roasted Duck Breast:

  • 1.

    Skin side down in a non stick hot iron pan season the breast and fry with thyme and garlic cloves for approx. 3 minutes

  • 2.

    Turn the breast and cook for a further 2 minutes. Add a knob of butter and rest for 3 minutes

  • 3.

    Carve before you serving

  • Jus:

  • 1.

    Spread the bones, wings and feet in a single layer in a tray and roast in 200c oven for around 1 hour until bones are deep color

  • 2.

    Heat the vegetable oil in a stock pot and sauté onions, celery, carrots, leeks until caramelized. Add the red wine and reduce to syrup consistency. Add roasted bones, thyme, bay leaves, peppercorns and 2 liters chicken stock

  • 3.

    Bring to a simmer over medium heat and skim off all the fat and impurities that rise to the top

  • 4.

    Simmer over low heat , uncovered, until reduced to ¼ of original amount

  • 5.

    Strain through a fine mesh chinois , reduce again before serving

  • Fava Bean Puree:

  • 1.

    Add 250 gr dry fava beans into 750ml water

  • 2.

    Add 4 table spoons of sugar, 2 table spoons of salt

  • 3.

    Simmer untill beans are soft

  • 4.

    Move from heat and 100 ml extra virgin olive oil

  • 5.

    Add 2 gr xantana (xantam gum)

  • 6.

    Using a hand blender puree the mixture and rest for one hour.

  • 7.

    Add finely chopped dill before serving

  • Shimeji Mushrooms:

  • 1.

    Pan fried the mushrooms with butter, salt and black peeper

  • To Finish:

  • 1.

    Spoon one table spoon fava bean puree onto plate and smear with a small spoon.

  • 2.

    Place pieces of carved breast into center of the plate. Place confit leg, shimeji

  • 3.

    Mushrooms, and toasted spelt grains around the breast. Finish with jus and cress

  • 4.


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