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Below are the ingridients that are required to make a remarkably good Duck with mash and red wine jus:
- Use of Potato.
- Provide of Butter.
- Provide of Milk.
- Provide of Oil.
- Prepare of Salt.
- Provide of Pepper.
- Take of Red wine.
- Get of Cranberry sauce.
- Provide of Honey.
- Prepare of Chicken stock.
- Provide of Leek.
- Prepare of Double cream.
Ready with the ingridients? Below are the instructions on serving Duck with mash and red wine jus:
- Cut the fat side of the duck, season with ginger all spice and salt and pepper then fry medium heat fat side for 4 minutes, normal side for 2 then oven at 200 for 8 mins.
- Branch then lightly fry the 2 x leek with oil and season it on low heat, add double cream thicken it.
- Make mash with oil, butter, milk and orange zest if there is any.
- Add a cup red wine, 3 table spoon cranberry sauce, 2 table spoon honey, garlic granules and a dash of orange juice. Season also with salt and pepper.
Roast Duck Maryland with Potato and Leek Mash and Red Wine Jus. Presentation is key with this bistro-style dish of rare duck with Marsala jus – follow our step-by-step guide to plating up, from BBC Good Food. Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. The fruity red wine sauce is the perfect accompaniment, requires minimal effort, and only uses half a bottle so you can serve the rest of the wine while eating.
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