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CATEGORY CUISINE TAG YIELD
Meats Ew, Flash in th 1 Servings

INGREDIENTS

Duck breasts
Celeriac puree
Clarified butter or duck fat
Spinach, sauted in butter
Cooked beetroot, diced small
Duck bones
Mirepoix
Thyme
White wine
Grenadine
Brown chicken stock

INSTRUCTIONS

Trim the wings and remove back bone of duck (add bone to sauce),  roast
the breasts on the bone and allow to rest.  Turnip confit: Peel the
turnips, cut into wedges and shape to  resemble a garlic clove, then
cook slowly in clarified butter or duck  fat.  Saut the spinach in
butter. Pure the celeriac.  To make the sauce: Roast duck bones, add
vegetables and thyme. Add  white wine adn reduce. Add chicken stock and
reduce to required  consistency, pass through a sieve. Finish with
Grenadine and butter.  Pass into a pan containing the diced cooked
beetroot.  To assemble: Put bed of spinach on a plate, celeriac puree
on top,  five pieces of turnips around. Sliced duck breast on top and
add  sauce.  Converted by MC_Buster.  Per serving: 0 Calories (kcal);
0g Total Fat; (0% calories from fat);  0g Protein; 0g Carbohydrate; 0mg
Cholesterol; 0mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 0 Fat;  0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 609
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 37.6mg
Potassium: 535mg
Carbohydrates: 20.1g
Fiber: <1g
Sugar: 7.1g
Protein: <1g


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