Candied breast of duck

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Although very different from the classic dish, it uses similar flavor combinations. Celeriac is one of my favorite vegetables, especially with a splash of lemon. During the winter, I use a lot of citrus fruit to add sparkle to a dish.

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The Local Palate Newsletter Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south. Melt butter over medium heat. Hold warm.

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The elderflower is a perfect to accompaniment to the succulent meat and compliments the zesty flavour of clementines for a truly festive flavour that no one will be able to resist. Or for those traditionalists out there, you need not miss out. Why not serve the duck on a bed of crisp salad for a light Boxing Day lunch. All bottlegreen cordials contain no artificial flavours, colours or sweeteners and are available from all major supermarkets, upmarket independents and www.

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The kumquats have a thin, edible rind loaded with powerful phytonutrients. More Incredible Duck Recipes. Add the duck breasts and turn to coat.

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The Creole flavors of this recipe feature a little southern heat and sweet. Sitting atop crisp corn cakes, the greens are laced with Duck Bacon, topped with ripe tomatoes and crowned with slices of Duck Breast. Fresh Lemon Juice, divided.

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Add the demi-glace or reduced stock. Simmer for 1 minute and season with salt. Remove from heat, add thyme and butter.

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We made this recipe as a special thank you to my parents for helping us take care of our newborn son. A huge success! The only change we made was we used regular oranges since our grocery did not have kumquats - neither candied nor fresh. My father, who had ordered duck recently at a restaurant in Tribeca and raved about it, said that this duck was far superior.

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This slightly sweet and tangy duck breast dish takes advantage of the health benefits and deliciousness of red grapes. Wine grapes, or other thick-skinned grapes like Concord, add a bit more complexity to the dish. Trim the excess fat from the edges of the duck breast.

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Peel the ginger and rub all over the duck. Finely chop the ginger. Mix the maple syrup, Chinese five-spice, soy sauce, chopped ginger and rice vinegar in a bowl and add salt and pepper to taste. Set aside.


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