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Warm Duck Salad with Asian Vinaigrette. Use skin-on breast, score the skin and cook skin-side

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Joined: Dec 14, 2005


Posted to Thread #13726 at 8:35 pm on Feb 8, 2009

first in an iron skillet over medium heat to render out the fat and brown the skin. Spoon out the fat, season the meat and turn. Cook to medium rare, then let sit while you prepare the salad in the link. Slice the breast into diagonal slices, fan them out on the salad, and drizzle with a touch more dressing


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