
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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