Roast Duck with Plums and Cauliflower Potato Purée
TM6 TM5

Roast Duck with Plums and Cauliflower Potato Purée

5.0 ( 2 ratings )

Ingredients

Duck with Plums

  • 1 star anise
  • 2 tbsp whole coriander seeds
  • 7 oz boiling water
  • ½ tsp chicken stock paste
    or ½ chicken stock cube crumbled
  • 3 oz red wine vinegar
  • 2 tsp salt
  • 4 tbsp dark muscovado sugar
  • 52 - 70 oz duck skin on (3-4.5 lb)
  • 8 plums halved, pitted
  • 3 fresh bay leaves

Cauliflower Potato Purée

  • 14 oz cauliflower florets
  • 21 oz russet potatoes peeled, diced (½ - ¾ in.)
  • 8 ½ oz whole milk
  • 1 oz unsalted butter diced
  • 1 - 1 ¼ tsp salt to taste
  • 1 pinch ground nutmeg (optional)

Nutrition
per 1 portion
Calories
864 kcal / 3617 kJ
Protein
54 g
Fat
51 g
Carbohydrates
41 g
Fibre
6.9 g

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