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Quenelle of confit duck with warm fennel, wild mushroom and radish salad.

Confit Duck poached in a mousse of shallot, tarragon and a hint of green peppercorn served with caramelised fennel, butter sweated field mushroom, cos leaves and thinly sliced radish

Notes

Confit duck can be bought if you don't have the resources to make it. Chicken also works well in this. Failing any of that, just use any type of poached poultry.
Don't overcook the quenelles - they only take enough time to warm up. DO NOT boil the stock

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Angus Hughson

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Quenelle of confit duck with warm fennel, wild mushroom and radish salad..

 
 

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