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Roast wild duck breast with walnuts and celery
Fruit and vegetables
1 black
figs
, sliced
1 tsp chopped fresh
thyme
1
garlic
clove, crushed
1
celery
heart and a few leaves, heart sliced in to 1–2cm
10 muscat
grapes
1 black
fig
, quartered
Tins, packets and jars
100ml/3½fl oz dark stock, such as chicken or beef
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
salt and
black pepper
6 fresh/wet
walnuts
(or use dried)
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
Meat, fish and poultry
2
wild duck
breasts or 1 (farmed) duck breast
Other
50ml/2fl oz
Madeira
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