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Honey roast duck with girolle fricasse
Fruit and vegetables
4
courgettes
with flowers, thinly sliced, flowers separated
4
apricots
, destoned and cut into wedges
1 tbsp finely chopped
tarragon
1 tbsp finely chopped
chervil
8
lemon
verbena leaves
pea shoots
, to serve
Cooking ingredients
2 tbsp
honey
1 tsp
fennel seeds
, crushed
1 tsp
black peppercorns
, crushed
1 tbsp cider
vinegar
50ml/2fl oz
olive oil
handful fresh
almonds
, shelled
fleur de sel
, to serve
salt and freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz unsalted
butter
Meat, fish and poultry
2kg/4lb 8oz
duck
, legs removed, breast on the crown
2 tbsp
duck
jus
Other
250g/9oz fresh girolles
300g/10½oz podded fresh
peas
drizzle extra virgin olive oil
Back to recipe
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