Confit Breast of Donald Russell Lamb, Golden Raisins, Roast Hazelnuts, Mash, Black Pudding Puree

Posted by System Administrator Wednesday 17th September 2014 0 Comment(s) Wine & Food Inspirations,

Restaurant: Hugo's, Merrion Row

 

6, Merrion Row, Dublin 2

 

Sommelier: Ursula Shiels
 
Website: Hugos.ie
 
Email: info@hugos.ie
 
Telephone Number for Bookings: 6765955


Chef: Margaret Roche
Preparation time: 1 Hour 10 Minutes
Cooking time: 10 Hours
List of Ingredients: Lamb


Method:

 

List of Ingredients:

 

1 Rolled Lamb Breast

Roast Hazelnuts

Duck Fat

2 Leaves Fresh

Black Pudding

1 Portion of Lamb Jus

Golden Raisins

 

Method:

Roll up Breast in Duck Fat & Tinfoil. Cook at 90°c for 10 hours

Make mash as usual with smoked potato

Blend Black Pudding with the lamb jus until smith

crisp up lamb in a hot pan & assemble on plate with rest of ingredients

 

Other food that would match this wine:

Venison


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