Duck Salad with Plums & Redcurrants Recipe · Gressingham

Ingredients

• 1 whole Gressingham duck
• 250g mixed leaves
• 3 large plums, pitted and cut into quarters
• 1 small jar redcurrant jelly
• 1 bulb garlic - cut in half
• 1 small bunch thyme
• Few sprigs of parsley (finely chopped)
• 175ml red wine
• 175ml water
• 500g new potatoes
• 50g butter
• 1 tablespoon olive oil
• 1 lemon - cut in half
• Salt and pepper