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Duck Sausage Rolls With a Twist from Full of Flavor

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Chinese Duck and Shiitake Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Crisp-Skinned Duck With Mock Mandarin Pancakes

(Gourmet, February, 1997)

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Duck And Apple Wontons

(Dinner: Impossible, Episode: Secret Service: Inauguration Impossible, Season: 1)

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Duck Confit Cakes With Poached Eggs

(The Essence of Emeril, Episode: Funky Brunch, Season: 7)

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Duck Confit, Fresh Mozzarella Cheese And Oven Roasted Tomato Pizza

(The Essence of Emeril, Episode: Nola Pizzas, Season: 6)

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Duck Liver Crostini Toscane With Spicy Cucumber Salad

(Molto Mario, Episode: Sienna Duck, Season: 2)

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Duck Rillettes

(Cooking by James Peterson, 2007)

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Duck Sate With Pomegranate Sauce

(Restaurant: Impossible, Episode: Flood Tide, Season: 1)

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Duck Sausage Rolls With a Twist

(Full of Flavor by Maria Elia, 2013)

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Duck, Andouille, And Scallion Pancakes With Ginger Orange Sauce

(The Essence of Emeril, Episode: Creative Duck, Season: 4)

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Emeril’s Funky Duck Moo Shu

(The Essence of Emeril, Episode: Mu Sho, Season: 4)

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Garlic Marnier Duck Pot Stickers

(All-American Festivals, Episode: The Gilroy Garlic Festival - Gilroy, Ca, Season: 1)

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Peking Duck Spring Rolls

(Easy Chinese: San Francisco, Episode: Intmate Celebration - Engagement Party, Season: 1)

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Peking Duck Spring Rolls

(Easy Chinese, Episode: Intmate Celebration - Engagement Party, Season: 1)

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Peking Duck With Pancakes

($40 A Day, Episode: San Francisco, Season: 1)

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Poached Duck Foie Gras With Grape Chutney

(Gourmet, October, 2001)

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Rillettes

(The Essence of Emeril, Episode: Confit, Season: 1)

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Sauteed Duck Foie Gras

(Gourmet, October, 2001)

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Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry

(The Next Food Network Star, Episode: Sweet to Savory Carnival, Season: 6)

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