Duck Three Ways

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BBC Good Food
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the duck

1-2 tsp balsamic vinegar

10 King Edward potatoes, peeled, cut into large chunks

400 g /14oz baby spinach leaves

4 duck breasts, trimmed, fat scored

75 g /3oz shelled pistachio nuts, roughly chopped

110 ml /4fl oz red wine

125 ml /4�½fl oz duck fat

200 ml /7fl oz concentrated beef stock

pinch freshly grated nutmeg

salt and freshly ground black pepper

4 ready-made confit duck legs, separated into drumstick and thighs

25 g /1oz butter

For the roasted potatoes

2 pinches sea salt

For the spinach

50 g /2oz lard, dripping or vegetable oil

For the red wine jus

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