INGREDIENTS
1
Bay leaf
1 handful
Flat-leaf parsley
1
Garlic clove
2
slices Lemon peel
2
slices Orange peel
500 g
Prunes
1
sprig Thyme
1
Watercress
250 g
Redcurrant jelly
2
Black pepper
1/2
Cinnamon stick
1 tsp
Peppercorns, black ground
1 tsp
Sea salt
1
Sea salt
1
Olive oil
150 milliliters
Red wine vinegar
2 handfuls
Breadcrumbs, white
1
Mallard