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Peppered duck with vanilla mash, pea & wild mushroom ragout
- 2 duck breasts
- 1 tbsp cracked black pepper
- 85g smoked bacon lardons
- 50g wild mushrooms , such as chanterelle or oyster, sliced or torn
- 2 tbsp Port or Marsala
- 100g fresh peas , cooked for 2 mins in boiling water, or frozen peas, defrosted
- 100ml chicken stock
- 500g potatoes
- 2 tbsp double cream or crme frache
- vanilla pod , split open
- small knob of butter
Directions:View on BBC Good Food
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