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Asparagus and duck egg dressing
Fruit and vegetables
15g/½oz banana
shallots
, peeled and finely chopped
20
asparagus
spears, peeled and woody ends removed
2 tbsp roughly chopped fresh flatleaf
parsley
20 small morel
mushrooms
, trimmed
Tins, packets and jars
20g/¾oz
Dijon mustard
20g/¾oz
English mustard
Cooking ingredients
250ml/9fl oz
vegetable oil
10g/⅓oz
salt
5g/¼oz cracked
white peppercorns
100ml/3½fl oz
white wine vinegar
salt and freshly ground
black pepper
2 tbsp
olive oil
Dairy, eggs and chilled
3 duck
eggs
50g/1¾oz unsalted
butter
Other
100ml/3½fl oz
Madeira
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