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Pan-Fried Duck Breast With Creamed Cabbage, Chestnuts & Caramelised Pear

Nutrition per serving    (USDA % daily values)
CAL
689
FAT
75%
CHOL
34%
SOD
9%

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Ingredients for 2 servings

half small celeriac , diced

2 star anise

85.0g smoked bacon , cut into small pieces

2 duck breasts

100 g cooked chestnut pieces, sliced

50.0ml double cream

1 garlic clove , left whole with skin on

1 pear , peeled

FOR THE PEAR

5 tbsp icing sugar

FOR THE CABBAGE

2 tsp balsamic vinegar

1 tsp thyme leaf

couple thyme sprigs

1 tsp white wine vinegar

1 tbsp olive oil

half savoy cabbage , finely shredded (see tip)

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