Pan Roasted Duck Recipe
Top chef Andrew Mackenzie's recipe for pan roast duck comes served with baby vegetables and a cherry brandy sauce
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Cooking tools:
- Oven
- Stove
- Skillet
- Roasting pan
- Dutch oven
- Saucepan
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Fine-mesh sieve
- Tongs
- Kitchen towel
Ingredients
- 1 medium duck
- 20g of sea salt
- 1 sprig of fresh thyme
- 1 large orange, zested
- 1 cinnamon stick
- 400g of duck fat
- 4 shallots
- 2 duck neck
- 2l duck stock
- 2l veal stock
- 350ml of cherry brandy
- 4 peppercorns
- 2 sweet potatoes, peeled
- 4 baby leeks
- 4 baby carrots
- 2 baby turnips
- 1 knob of butter
- salt
- pepper
- 100g of butter
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