Oliver Dunne is one of Dublin's rising stars. He began his career in Gotham Cafe in Dublin and from there he moved QV2 in Dublin where he began to find out how a kitchen works. Next stop was Peacock Alley and then Roly's Bistro before moving to London in 1988. He worked with Gary Rhodes and Gordon Ramsey, then it was back to Dublin and The Clarence as sous chef under Anthony Ely. Back to London again and to Pied a Terre where he worked with Shane Osborne. Only after all of this did he feel ready to head his own kitchen and Mint opened late in 2003 with Oliver as head chef. You might like to try one of his recipes listed below.

Challon Duck Breast, Potato Fondant, Bourgignon Garnish, Parsnip Puree and Blackberry Jus.

Ingredients (Serves 4)

4 Challon/Barbary Duck breasts

Potato Fondant:
4 Large Baking Potatoes (rooster variety)
150g Butter

Bourgignon Garnish:
1 Savoy Cabbage (finely sliced)
16 peeled baby onions
16 button mushrooms
16 smoked bacon lardons/strips

Parnsip Puree:
2 Parsnips (peeled and finely sliced)
200 ml Milk
100 ml Cream

Cooking Method

Cut potatoes to desired shape using pastry cutters. Melt butter in small
pot and place potatoes presentation side down and cook on a very low heat
turning halfway.

Season and place duck breasts in large cold frying pan, skin side down on a
low heat rendering and reserving the duck fat. When the skin is crispy turn
the breast over and cook to suit.

For the parsnip puree place parsnip in small pot and just cover with milk
and cream, cook until just soft and puree in food processor.

Cook the baby onions, mushrooms and smoked bacon in the reserved duck fat,
add the cabbage and continue cooking until soft.

Presentation

Place the Bourgignon garnish in a pastry cutter at the top of the plate.
Spoon the parsnip puree on the bottom right corner and place the potato
fondant on top. Slice and fan the duck breast in the centre of the plate
and finish by pouring some Jus with halved blackberries over and around the duck.