Ingredients
- 1 whole Gressingham duck
- black pepper
- 200 ml olive oil
- 1 kg carrots, eeled and chopped
- 30 g butter
- 450 g jar honey
- small bunch fresh mint, finely chopped
- 1 kg new potatoes
- 400 g tinned artichoke hearts, drained
- 2 clove garlic, chopped
- small handful fresh rosemary and thyme
- 125 ml red wine
- 600 ml beef stock
Description
Honey Roast Duck, Minty Carrots And Herby Roast Potatoes Makes A Sensational Sunday Lunch In This Fabulous Recipe From Ed Baines
UK TV
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