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The duck ginger chicken main
Harry Weir and Brian Clarke

Ginger beer soaked chicken

This gorgeous recipe comes from the team at The Duck at Marlfield House in Wexford.

Serving: 4
Time: 1 hour
Difficulty: Medium


  • 4x220g chicken breasts

For the beer marinade:

  • 20g garlic
  • 300g onion
  • 5 sage leaves
  • 60g sugar
  • 45g salt
  • 20g ground white pepper
  • 15g cracked black pepper
  • 7g cayenne pepper
  • 20g fresh tarragon
  • 2 whole lemons, zest
  • 60g lemon juice
  • 23g honey
  • 140g olive oil
  • 30g tarragon vinegar
  • 55g wholegrain mustard
  • 1 good ginger beer bottle

For the bois boudran sauce:

  • 250ml tomato sauce
  • 45ml white wine vinegar
  • 175g shallots, diced
  • 10g chives
  • 10g chervil
  • 30g tarragon
  • 340ml grapeseed or olive oil

For the sweet potatoes:

  • 1kg sweet potato
  • 250g pearl onions
  • 100g cornflour
  • 50g Cajun seasoning


  1. Combine the marinade ingredients in a large blender and blend until smooth. Marinade the chickens in this overnight.
  2. To make your bois boudran sauce. Whisk your tomato sauce, white wine vinegar, shallot and herbs, then add your rapeseed oil slowly while whisking. The sauce will emulsify and thicken to a creamy consistency. Set to one side.
  3. Preheat your oven to 180ºC/gas mark 4 and your deep fat fryer to 150ºC.
  4. Dice your sweet potato into 2cm cubes and add onions, cornflour and Cajun seasoning, mixing thoroughly.
  5. Sear your chicken breasts on a griddle or pan, transfer to an oven and roast for 20- 25 minutes.
  6. Deep-fry your sweet potato for five minutes and leave to one side. Turn your fryer up to 180ºC.
  7. When the chickens are cooked, put your sweet potatoes back into the fryer for two minutes and we are ready to serve. Serve your chicken on the sauce with the sweet potato and perhaps a green salad on the side.

For more tasty chicken dishes, click here. 


If you don’t have a fryer you can simply make some oven sweet potato wedges with just a sprinkle of Cajun seasoning and a drizzle of oil.