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

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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