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John Tovey
Roast Duck Served with Plum Puree and Rich Onion and Sage Sauce
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Preparation info
Serves
4
Difficulty
Easy
Appears in
top 1000
Great British Chefs
By
Kit Chapman
Published
1989
About
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Recipes
Contents
Ingredients
1
duck
, dressed and weighing about
2.75
kg
(
6
lb
)
½
orange
Europe
United Kingdom
Main course
Gluten-free
Method
Preheat the oven to
230°C/450°F/Gas Mark 8
. Make sure the skin of the duck is dry and stuff the cavity with the orange and onion. Place on top of the carrot, onion and celery in a roasting tin, season with salt and pepper and