Main courses · Meat & poultry
Roast Duck with Plums and Cauliflower Potato Purée
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 50 min
- Active
- 50 min
- Cook
- 120 min
- Total
- 120 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesMeat & poultry
- Time
- Longer
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- star anise
- 1
- whole coriander seeds
- 2 tbsp
- boiling water
- 198 g
- chicken stock paste
- 0.5 tsp
- red wine vinegar
- 85 g
- salt
- 2 tsp
- dark muscovado sugar
- 4 tbsp
- duck
- 1.5–2 kg
- plums
- 8
- fresh bay leaves
- 3
- cauliflower florets
- 397 g
- russet potatoes
- 595 g
- whole milk
- 241 g
- unsalted butter
- 28 g
- salt
- 1–1.3 tsp
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 54 g
- Energy
- 3,615 kJ
- Calories
- 864 kcal
- Fat
- 51 g
- Fibre
- 6.9 g
- Carbohydrates
- 41 g
Open the original recipe on Cookidoo for cooking steps and complete source details.
View recipe on Cookidoo ↗