
Devices & Accessories
Roast Spiced Duck with Plums and Cauliflower Potato Purée
Prep. 50 min
Total 2 h
4 portions
Ingredients
Duck with Plums
-
star anise1
-
coriander seeds2 Tbsp
-
boiling water200 g
-
chicken stock paste, homemade½ tsp
-
coarse sea salt2 tsp
-
dark muscovado sugar4 Tbsp
-
whole duck skin on1500 - 2000 g
-
plums halved, pitted8
-
fresh bay leaves3
-
red wine vinegar80 g
Cauliflower Potato Purée
-
cauliflower cut in florets400 g
-
floury potatoes peeled, diced (1-2 cm)600 g
-
milk250 g
-
unsalted butter diced30 g
-
fine sea salt to taste1 - 1 ¼ tsp
-
ground nutmeg (optional)1 pinch
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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UK and Ireland
UK and Ireland
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