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duck, poultry

Duck & Strawberry Salad with Rhubarb Dressing

(EatingWell, May/June, 2008)

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.
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Homemade Duck Confit

(Fine Cooking, February/March, 2010)

Prepare the duck confit at least one week before serving—the flavor and texture improve as it sits.
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