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Old 08-21-2013, 06:40 AM   #11
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Join Date: May 2011
Location: va by way of upstate ny
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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, 07:13 AM   #12
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Location: Ottawa Valley, Ontario, Canada
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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 08-22-2013, 11:44 PM   #13
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Location: Rural Ottawa, Ontario
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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...
I've got OCD--Obsessive Chicken Disorder!
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Old 09-05-2013, 07:56 PM   #14
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Location: Pike County
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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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duck, easy, orange, sauce

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