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Serves: 2

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

30g Butter

100ml Red Wine

Salt and Pepper (to taste)

600g Floury Potatoes

50g Butter

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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