DUCK WITH CIDER AND PRUNES

ingredients | serves 2 | time 50 mins

2 Gressingham Duck Fillets (about 340g) • 2 tsp ground coriander • 2 echalion shallots, finely chopped • 2 garlic cloves, unpeeled and bashed • Handful fresh thyme leaves, roughly chopped, plus extra to serve • 150ml cider • 100ml fresh chicken stock • 5 soft prunes, quartered • 200g baby leaf greens, thick stems removed • Ready-made mashed potato, to serve

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Duck with cider & prunes

Sweet prunes and tart cider marry perfectly with the richness of the duck fillets. The sauce – shallots, garlic and dried prunes simmered with pan juices until syrupy – is the standout here, finishing off an indulgent dish

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Waitrose Mashed Potato

Waitrose Mashed Potato450g

450g
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4.5 out of 5 stars
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£5.78/kg

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