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Old 08-21-2013, 07:40 AM   #11
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i will be having duck breast dreams until i make this myself, roch. you just stirred something within me that sits near to the surface at all times. gorgeous plate with perfect, bronze, duck-colored skin. you are a master....
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Old 08-21-2013, 08:13 AM   #12
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Not so sure about that. But, the results are testament to the ease of this dish. Duck skin basically cooks itself. Just keep an eye on the heat. I start the pan and get it hot up around 8. Then as it cooks you slowly adjust the heat down so it doesn't brown too fast. I keep lifting it up with a fork to check the progress....

Everything else is pretty simple....

The fact that it is not a typical dish people eat very often, makes it seem all that more exotic, when it isn't much more difficult to prepare than most things we make every day...
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Old 08-23-2013, 12:44 AM   #13
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I so MISS wild mallard. My dad, brothers, cousins, and uncles would go duck hunting...we ate duck so often when I was growing up. I must admit, I've never liked domestic duck...too fatty for my liking, but man, I'd give my right arm (I'm left handed) for a wild goose or mallard...
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Old 09-05-2013, 08:56 PM   #14
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I did duck last year for Thanksgiving. It isn't usually in our stores any other time. I did a cranberry glaze. Yum yum! Now, if I could find the recipe again for this year.
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