Prep time:
Cooking time: 15 minutes
Total time:
Serves: 2
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2 Confit Duck Legs
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1 Medium Diced Onion
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1 Small Diced Carrot
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1 Handful Chopped Mushrooms
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1 Crushed Garlic Clove
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1 Small Handful of Chopped Parsley
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1tsp Sprig of Thyme
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30g Butter
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100ml Red Wine
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Salt and Pepper (to taste)
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600g Floury Potatoes
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50g Butter
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1tbsp Creme Fraiche
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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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