Roast Spiced Duck with Plums and Cauliflower Potato Purée
TM5 TM6

Roast Spiced Duck with Plums and Cauliflower Potato Purée

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Ingredients

Duck with Plums

  • 1 star anise
  • 2 Tbsp coriander seeds
  • 200 g boiling water
  • ½ chicken stock cube (for 0.5 l), crumbled
  • 2 tsp coarse sea salt
  • 4 Tbsp dark muscovado sugar
  • 1500 - 2000 g whole duck, skin on
  • 8 plums, halved, pitted
  • 3 fresh bay leaves
  • 80 g red wine vinegar

Cauliflower Potato Purée

  • 400 g cauliflower, cut in florets
  • 600 g floury potatoes, peeled, diced (1-2 cm)
  • 250 g milk
  • 30 g unsalted butter, diced
  • 1 - 1 ¼ tsp fine sea salt, to taste
  • 1 pinch ground nutmeg (optional)

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

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