Roast duck breast and crispy leg croquettes with cherries and almonds

by Paul Welburn
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Ingredients

Fresh Meat

Store Cupboard

Fruit & Vegetables

Salad & Fresh Herbs

Spices & Dried Herbs

Cooking Sauces

  • 101ml of brown chicken stock, reduced to 20ml

Oils & Vinegars

  • 20ml of raspberry vinegar
  • vegetable oil, for deep-frying
  • 25ml of sherry vinegar

Dairy

Beverages

  • 1000ml of water
  • 150ml of white wine

Speciality Ingredients