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Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear


Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear Recipe

Ingredients:
  • 2 duck breasts
  • 1 garlic clove , left whole with skin on
  • couple thyme sprigs
  • 1 tbsp olive oil
  • 1 tsp white wine vinegar
  • half small celeriac , diced
  • 85g smoked bacon , cut into small pieces
  • 1 tsp thyme leaf
  • half Savoy cabbage , finely shredded (see tip)
  • 50ml double cream
  • 100g cooked chestnut pieces, sliced
  • 1 pear , peeled
  • 2 star anise
  • 5 tbsp icing sugar
  • 2 tsp balsamic vinegar
Directions:
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