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three hundred and fiftyg/about thirteenoz (peeled weight) butternut squash rapeseed oilfour gelatineseventy-fiveml/threefl oz chicken stockfiftyml/twofl oz double creamseventy-fiveml/threefl oz water salt (Recipes by ingridients salt) and freshly ground black pepperone lemonthree orangesfourty-fiveg/one¾oz light brown sugarthree tbsp red wine vinegarabout three hundredg/about ten½oz duck, for frying rapeseed oilseven hundredml/onept fivefl oz chicken or duck stock salt (Recipes by ingridients salt) and freshly ground black peppertwo Gressingham ducksalt and freshly ground black pepperone large carrotthree celeryone oniontwo garlic (Recipes by ingridients garlic) cloves, for frying rapeseed oiltwo hundred and fiftyg/about nineoz watercress. This sophisticated roast duck is restaurant-quality food. Try it at home with our step-by-step instructions..
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Easy recipe: fiftyg/about,chicken,three,salt,hundred,href="/search/salt">salt</a>),pepperone, course, eats, entree,fare,food,serving
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