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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
tsp chicken stock paste, homemade
or 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
- Fibre
- 6.9 g
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