Co. Fermanagh Duck breast – by Chef Charlie McGeown (AM:PM)

Charlie McGeown

Chef Charlie McGeown and his team at AM:PM are currently preparing a new menu full of fresh seasonal ingredients and local produce and we need your feedback to help us select which dish makes the grade. So vote below!


Duck breast and sweet potato purée
Smoked chicory and passion fruit sauce


Duck breast parsnip purée
Plum sauce with braissed roast cabbage

These two duck breast recipes from Charlie McGeown, the chef at AM:PM, are supremely comforting dishes. One complete with the bitter notes of chicory and a creamy sweet potato puree. The other with the sweetness of plum sauce, parsnip puree and roast cabbage. The total cooking time for both is under 60 minutes and were made simultaneously. Charlie McGeown uses duck, reared in Co. Fermangh.

Ingredients1: Duck breast, sweet potato, chicory, passion fruit (4), star anise, Whiskey (70ml), Honey, salt, pepper, olive oil.

Ingredients2: Duck breast, Plums, parnsips, red cabbage, garlic, chili, butter, milk, salt, pepper, veg stock, olive oil

Place the sweet potato in tin foil and roast in the oven at 230° for 15 mins. Transfer to a food processor and blend with a little butter, salt and pepper.

Passion fruit Sauce: Heat a pot on high heat. Flambé the whiskey to kill the alcohol. Add passion fruit and simmer gently. Mix in a dessert spoon of honey and add a star anise. ( an unusual star shaped fruit used as a spice and it’s flavour is similar to aniseed).


Switch off the heat and allow the flavours to fuse together.

Chicory leaves are similar to celery. Smear with butter and sprinkle with castor sugar and place in an oven at 200° until golden brown.


Cabbage: Cut and remove the core. Shred and place in a pot with 1/2 pint of vegetable stock, 50g of butter and a little salt & pepper. Gently boil until the cabbage is loose and soft.

Parsnip Puree : Peel and cut the parsnips into chunks. Place in a pot with 200mls of milk and 50g of butter. Bring to boil and then allow to simmer until parnsips are soft. Blend in a food processor until the mixture becomes creamy and fluffy. Finally press through a sieve.

Plum Sauce: Cut plums in half and remove the stone. Sprinkle chopped garlic and a little chili over the plums and coat in olive oil. Transfer to oven at 200 for 10 mins. Blend for five minutes then strain through a sieve.

Season the duck skin with salt and pepper and prick with a fork.


Bring a pan to high heat with a little olive oil.


Sear the duck breasts by placing skin side down first and cook for 3 mins each side until golden brown

Place the duck into an oven at 210° for 5 mins.
Remove and double wrap in tin foil and allow to rest.


Slice the duck breast to your liking and arrange onto plates with the purée and half of the chicory. Drizzle the plate with the passion fruit sauce, the star anise and serve immediately.


Use a cookie cutter ring to arrange the cabbage. Slice the duck into big chunks, remove the ring and stack on top. Serve the parsnip puree with the plum sauce..

caggabe sauce

Then serve…


Duck breast and sweet potato puree, smoked chicory and passion fruit sauce.
Duck breast and sweet potato puree, smoked chicory and passion fruit sauce.
Duck breast with parsnip puree, plum sauce with braised roast cabbage.
Duck breast with parsnip puree, plum sauce with braised roast cabbage.


Why don’t you book a table and try for yourself. Click here.

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