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Whole Roast Duck with Braised Red Cabbage and Crispy Spiced Jerusalem Artichokes and New Potatoes

Lots of people are afraid of cooking duck but Ed's secret is to blanch it first. This breaks down the fat which goes into the boiling liquor, and also hyrdates the duck so that it stays juicy and succulent while cooking.

For the cabbage

For the potatoes

Potato spice mix

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Angus Hughson

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Whole Roast Duck with Braised Red Cabbage and Crispy Spiced Jerusalem Artichokes and New Potatoes.

 
 

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