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Easy recipe Roasted breast of duck with heart stew, gizzard sausage, confit duck legs, dauphinoise potatoes and squash purée

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Easy recipe Roasted breast of duck with heart stew, gizzard sausage, confit duck legs, dauphinoise potatoes and squash purée - two small ducksabout three sprigs fresh thymetwo garlicfive hundredml/about eighteenfl oz red winefour hundredg/about fourteenoz duck heartsheartfiftyg/twooz butterone hundred and teng/about fouroz celeriacone hundred and teng/about fouroz carrotsone hundred and teng/about fouroz onionsone litre/one¾ pints demi-glace saucehandful chopped fresh parsleyleg bones (see above) duckone hundred and fiftyg/fiveoz mirepoixone tbsp tomato puréeone hundred and fiftyml/fivefl oz red winetwo free-range egg whitesone duckabout four duckone litre/one¾ pints duck fattwo sprigs fresh thymetwo garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) cloves, for dredging flourone free-range eggdried breadcrumbs, for deep frying vegetable oilsea saltabout one hundred and twenty-fiveg/about four½oz duckreserved from duck legs ingredients (see above) Duck fatone chicken breastone free-range egg whiteabout two hundredml/sevenoz double creamabout four slices Parma hamten clementinesone clove one star aniseone cardamomtwenty-fiveml/onefl oz brandysplash orange (Recipes by ingridients <a href="/search/orange">orange</a>) juice, for greasing butterone hundred and tenml/about fourfl oz double creamone hundred and tenml/about fourfl oz milkone garlicpinch freshly grated nutmegsalt and freshly ground black pepperabout four large Maris Piper potatoesone hundred and teng/about fouroz butterone chestnut squash or butternut squashfiftyml/twofl oz hot chicken stockabout two hundredg/sevenoz kalefiftyg/twooz buttersalt and freshly ground black pepper. NB: For this recipe you will need an espuma gun and carbon dioxide cylinders..

two small ducksabout three sprigs fresh thymetwo garlicfive hundredml/about eighteenfl oz red winefour hundredg/about fourteenoz duck heartsheartfiftyg/twooz butterone hundred and teng/about fouroz celeriacone hundred and teng/about fouroz carrotsone hundred and teng/about fouroz onionsone litre/one¾ pints demi-glace saucehandful chopped fresh parsleyleg bones (see above) duckone hundred and fiftyg/fiveoz mirepoixone tbsp tomato puréeone hundred and fiftyml/fivefl oz red winetwo free-range egg whitesone duckabout four duckone litre/one¾ pints duck fattwo sprigs fresh thymetwo garlic (Recipes by ingridients garlic) cloves, for dredging flourone free-range eggdried breadcrumbs, for deep frying vegetable oilsea saltabout one hundred and twenty-fiveg/about four½oz duckreserved from duck legs ingredients (see above) Duck fatone chicken breastone free-range egg whiteabout two hundredml/sevenoz double creamabout four slices Parma hamten clementinesone clove one star aniseone cardamomtwenty-fiveml/onefl oz brandysplash orange (Recipes by ingridients orange) juice, for greasing butterone hundred and tenml/about fourfl oz double creamone hundred and tenml/about fourfl oz milkone garlicpinch freshly grated nutmegsalt and freshly ground black pepperabout four large Maris Piper potatoesone hundred and teng/about fouroz butterone chestnut squash or butternut squashfiftyml/twofl oz hot chicken stockabout two hundredg/sevenoz kalefiftyg/twooz buttersalt and freshly ground black pepper. NB: For this recipe you will need an espuma gun and carbon dioxide cylinders..

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Easy recipe Roasted breast of duck with heart stew, gizzard sausage, confit duck legs, dauphinoise potatoes and squash purée recipes, cookbook, cook, recipe

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