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Roasted Duck, Stuffed Portobello

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Ingredients

Adjust Servings:
2 Duck Breasts
2 Portobello Mushrooms ( Large)
2 Leeks - sliced
1 tblsp Pine Nuts
2 tblsp Coconut Amninos
2 Sweet potatoes - medium - cut into 1cm slices
1 tblsp Olive Oil
1 tblsp Cinammon
200g Mange Tout
1 tblsp Olive Oil

Roasted Duck, Stuffed Portobello

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Heat up a pan.
    Cook the leeks with the aminos.
    Add the pine nuts.
    Fill the mushrooms.
    Rinse the pan and put back on the heat.
    Put on an oven tray.

    2
    Done

    Mix together olive oil, cinnamon, and season rub all over the sweet potatoes.
    Spread on an oven tray on baking paper so none are touching.

    3
    Done

    Put the mushrooms and potatoes in the oven for 30 minutes – turn the potatoes after 15 minutes.

    4
    Done

    Season the duck.
    Put in the pan skin side down.
    Cook until golden brown.
    Turnover and seal all the flesh side. Rinse the pan and put back on the heat.
    Put in the oven for 10 minutes (pink – cook for longer if you do not like it bloody! )

    5
    Done

    5 minutes before all the other items are ready put the mange tout in the hot pan with the oil and season.

    RdC

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    Blueberry Blast
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