2 Confit Duck Legs
1 Medium Diced Onion
1 Small Diced Carrot
1 Handful Chopped Mushrooms
1 Crushed Garlic Clove
1 Small Handful of Chopped Parsley
1tsp Sprig of Thyme
100ml Red Wine
Salt and Pepper (to taste)
600g Floury Potatoes
1tbsp Creme Fraiche
1 Handful of Parmesan Cheese for topping
Jo Arnell shows us how to create a simple, heart-warming three course meal that is simple to put together and can be prepared in advance – so you won’t have to get into a sweat on Valentine’s Day
- pictures: David Merewether
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