Television series explores the finest food Ireland has to offer

One of Australia's most loved TV personalities, Lyndey Milan is back with a show sure to tempt any food and travel fan. After a successful festive offering in Lyndey's Cracking Christmas, Milan returns to Lifestyle Food with Lyndey Milan's Taste of Ireland on 20 May.

Out to debunk the myth that Irish cuisine is just stew and potatoes, Lyndey travels across the Emerald Isle charming chefs, producers and even a lord of the manor while exploring the surprising depths of Irish cuisine.

With more than 2,000,000 residents claiming Irish heritage in the 2011 census[1], viewers are sure to find a dish close to their hearts. Set against Ireland's stunning scenery, Lyndey encounters some of Ireland's finest foods from freshly caught mackerel and home-smoked salmon to a classic spotted dog (soda bread).

"Contemporary Irish food is brimming with freshness, variety and quality and not to mention, largely organic. Surprisingly until now it has been relatively unexplored," notes Lyndey.

The series kicks off with Lyndey in Belfast, home of the ill-fated Titanic, where she enjoys a first class dinner which was served on the fateful night the ship sank.

With her gregarious charm and infectious love of food, Lyndey explores Ireland's many counties, meeting fascinating characters including TV chef Martin Shanahan, Darina Allen of the famous Ballymaloe Cooking School and Ireland's answer to Jamie Oliver, food blogger Donal Skehan.

"I think we have achieved a good mix of the warmth and generosity of the Irish people, the bounty of its produce, the passion of its chefs and the beauty and history of this country," adds Lyndey.

In addition to conjuring up delicious meals made of local produce, Lyndey visits markets, farms and famous historic sites including Pig Island (Inishcorkish) and the town of Waterford, known around the world for producing fine crystal.

Lyndey Milan's Taste of Ireland combines fresh, delicious food and incredible scenery with a side of Irish characters, music, history and of course whiskey.

Lyndey Milan's Taste of
Ireland airs on Lifestyle Food from Monday 20th May at 7.30pm

The Titanic conjures up images of luxury and elegance. The following recipe is Lyndey's homage to the chef, who went down with the ship and the recipes he created on board.

Duck Breast with Madeira Sauce - for the Titanic

Serves 2

Preparation 5 minutes, Cooking 10 minutes

• 2 x 200g duck breast fillets, skin on
• Salt and freshly ground black pepper

Vegetable Roesti

• 1 potato, peeled and grated
• 1 carrot, peeled and grated
• 1 white (or yellow carrot), peeled and grated
• 1 zucchini or courgette, grated
• ½ egg, beaten
• 1½ tablespoons (30g) butter

Madeira Sauce

• ½ cup (125ml) madeira or sherry
• ½ cup (125ml) chicken stock
• 1 tablespoon redcurrant jelly
• Juice of 1 orange
• Juice of ½ lemon or to taste

1. Cut deep slashes in the duck skin. Season with salt and pepper. Place in a cold medium frying pan, skin side down, place over medium heat, for about 6 - 8 minutes or until skin is well browned and fat rendered.  Turn duck breasts and cook, flesh side down for two minutes for medium-rare or longer if you prefer.
Transfer to a warmed plate and cover loosely with foil and allow to rest for five minutes while you make the sauce.

2. Meanwhile to make vegetable roesti remove excess water from vegetables by placing all in a clean tea towel and squeezing over a medium bowl. Tip water out of bowl, add in vegetables and combine with egg. Melt half the butter in a small frying pan over medium high heat then add the vegetable mixture. As vegetables begin to
cook and soften push down with a potato masher to flatten. When cooked on one side, cover pan with a plate and invert it. Add remaining butter to the pan and slip the roesti into the pan, uncooked side downwards. Push down again.

3. For sauce: pour duck fat from pan and deglaze pan with madeira, chicken stock and red currant jelly. Whisk to combine. Add strained orange and lemon juice and season with salt and pepper to taste. Add a little water if the sauce evaporates too much.
4. To serve, slice roesti in half and place on serving plate. Top with duck breast, carved into thick slices and spoon over the sauce. 

Lyndey's Note: Scoring the skin and starting with a cold pan renders more fat on the duck, resulting in a much crisper skin.

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[1] Available at http://www.censusdata.abs.gov.au/census_services/getproduct/census/2011/quickstat/0