Duck breast with chicory and potato dauphinoise

• Meat

  • 2 Duck breasts

• Produce

  • 1 Bay leaf
  • 1 Carrot
  • 1 Celery stick
  • 2 Chicory, white
  • 2 Garlic clove
  • 1 Leek
  • 400 g Maris piper potatoes
  • 1 sprig Rosemary, Fresh
  • 1 Shallot
  • 1 sprig Thyme, fresh

• Canned Goods

  • 500 ml Chicken stock, brown

• Condiments

  • 25 ml Soy sauce

• Baking & Spices

  • 1 Caster sugar
  • 2 pinches Nutmeg, grated
  • 2 Pepper
  • 2 Salt

• Oils & Vinegars

  • 50 ml Red wine vinegar
  • 1 Vegetable oil

• Drinks

  • 100 ml Orange juice

• Dairy

  • 50 g Butter
  • 200 ml Double cream
  • 300 ml Whole milk

• Beer, Wine & Liquor

  • 100 ml Port
  • 20 ml Red wine

Found on greatbritishchefs.com