Ingredients
For the roast potatoes- 500 g potatoes, peeled, cut into chunks, par-boiled
- generous drizzle olive oil
- salt and black pepper
- 4 duck breast, about 225g each, skin on
- 200 ml port
- 50 g dried cherries
- a few sprigs thyme
- 200 ml chicken stock
- 20 g cold butter, cubed
- 200 g green beans, trimmed
- 1 large knob butter
- 1 handfuls flaked almonds, lightly toasted
Description
A Rich And Fruity Sauce Is The Perfect Accompaniment To Duck In This Recipe From Home Cooks Patricia And Paul Walsh
UK TV
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