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Roast Duck with Plums and Cauliflower Potato Purée

Roast Duck with Plums and Cauliflower Potato Purée
5.0 5 ratings
Prep. 50 min
Total 2 h
4 portions
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Ingredients

Duck with Plums
  • star anise
    1
  • whole coriander seeds
    2 tbsp
  • boiling water
    7 oz
  • chicken stock paste
    ½ tsp
    ½ chicken stock cube
  • red wine vinegar
    3 oz
  • salt
    2 tsp
  • dark muscovado sugar
    4 tbsp
  • duck skin on (3-4.5 lb)
    52 - 70 oz
  • plums halved, pitted
    8
  • fresh bay leaves
    3
Cauliflower Potato Purée
  • cauliflower florets
    14 oz
  • russet potatoes peeled, diced (½ - ¾ in.)
    21 oz
  • whole milk
    8 ½ oz
  • unsalted butter diced
    1 oz
  • salt to taste
    1 - 1 ¼ tsp
  • ground nutmeg (optional)
    1 pinch

Difficulty

medium

Nutrition per 1 portion

Protein 54 g
Calories 3617 kJ / 864 kcal
Fat 51 g
Fibre 6.9 g
Carbohydrates 41 g

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