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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

24 Dec christmas duck on toast

Posted at 17:27h in recipes, supper by

Christmas Eve is a night full of anticipation. On this night, we have ahead of us a day of time spent with loved ones, exchanging gifts and sharing food. Many of us have our Christmas Dinner planned weeks in advance, but what about Christmas Eve? The duck on toast can be made even speedier by using ready-cooked smoked duck.

Duck on Toast

Serves 4

Prep Time: 20 minutes

Cooking Time: 40 minutes 

Ingredients

2 duck legs

2 star anise

1 tablespoon of honey

Juice of 1 orange

1 teaspoon of salt

Half a teaspoon of pepper

2 tablespoons of olive oil

4 slices of sourdough bread

1 tablespoon of cranberry sauce

1 orange, peeled and cut into small segments

Pomegranate seeds

Fresh thyme

Honey

Method

  1. Preheat oven to 200c/180c fan/gas mark 6.
  1. Put the duck legs in roasting tray. Smash the star anise in a pestle and mortar, and sprinkle over duck. Add the honey, orange juice, salt, pepper and oil evenly to the duck.
  1. Cover duck with tin foil and roast for 30 minutes. Then, remove the duck from the oven and discard the tin foil. Heat the grill, and place the duck under it for 3 to 5 minutes, or until the skin has blackened nicely. Remove the duck legs and allow to cool slightly, before cutting the meat off the bone in slices.
  1. Meanwhile, toast your sourdough. Next, spread the cranberry sauce over your slices of toast and cut each in half. Top with a few slices of duck, a segment of orange, a few pomegranate seeds and some fresh thyme. Finish with a drizzle of honey.

This recipe first appeared in The Irish Independent on December 24th 2015

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