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Duck Breast With Pomegranate
- Duck 4 breasts, 200 g each, skin cross-hatched with a knife
- Pomegranate 1, halved, seeds removed, juice retained (100 ml)
- Vegetable stock 300 ml
- Honey 1 tbsp
- Cayenne pepper
- Cornflour 1 - 2 tsp
Directions:View on Fine Dining Lovers
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