Roast Duck with Cauliflower Puree and Marsala Sauce
Food and Frets
Food and Frets
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Ingredients

  • For the sauce
  • 650 ml Water
  • Duck Giblets
  • 1 each of Celery Stick, Onion, Leek, Carrot
  • 2 Bay Leaves
  • 8 Juniper Berries
  • 6 Black Peppercorns
  • 10 g Butter
  • 1 Heaped Tbsp Plain Flour
  • 75 ml Marsala
  • 1 Heaped Tsp Redcurrant Jelly
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  • For the Cauliflower Puree
  • 1 medium Cauliflower
  • 15 g Butter
  • Whole Milk

Instructions

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