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Salt duck and pickled prunes

Great British Chefs
  • minutes
  • Serves 2

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