Duck à l’Orange with Smoked Garlic Mash, Cardamom-Glazed Carrots and Creamed Chard

Name: Duck à l’Orange with Smoked Garlic Mash, Cardamom-Glazed Carrots and Creamed Chard
Ingredients: 2 tbsp Caster Sugar; 50 g Caster Sugar; 2 tbsp White Wine Vinegar; 150 ml Whole Milk; 110 ml Butter softened; 2 tbsp Unsalted Butter; 25 g Unsalted Butter; 250 ml Double Cream; 100 g Parmesan Cheese grated; 2 piece Oranges zest and juice only; 100 g Breadcrumbs; 350 ml Chicken Stock; 4 piece Duck Breasts trimmed and scored; 2 piece Green Cardamom Pods smashed; 2 tbsp Olive Oil; 1 kg White Potatoes peeled and quartered; 4 piece Smoked Garlic Cloves peeled and left whole; 4 piece Sweet Young Carrots with leaves cut in half, small amount of green stalk on the end; 1 bunch Swiss Chard leaves separated and stalks finely chopped; 1 piece Garlic Clove

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Duck cooked in fresh orange juice and zest served with smoked garlic mash, cardamom-glazed carrots, and cheesy creamed chard.

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Ingredients

2 tbsp Caster Sugar
50 g Caster Sugar
2 tbsp White Wine Vinegar
150 ml Whole Milk
110 ml Butter softened
2 tbsp Unsalted Butter
25 g Unsalted Butter
250 ml Double Cream
100 g Parmesan Cheese grated
2 piece Oranges zest and juice only
100 g Breadcrumbs
350 ml Chicken Stock
4 piece Duck Breasts trimmed and scored
2 piece Green Cardamom Pods smashed
2 tbsp Olive Oil
1 kg White Potatoes peeled and quartered
4 piece Smoked Garlic Cloves peeled and left whole
4 piece Sweet Young Carrots with leaves cut in half, small amount of green stalk on the end
1 bunch Swiss Chard leaves separated and stalks finely chopped
1 piece Garlic Clove