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Pan-Seared Five-Spice Duck Breast with Balsamic Jus
- 1 large garlic clove, finely chopped
- 1 tbsp grated peeled fresh ginger
- 2 tsp five-spice powder
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 4 single duck breasts
- 1 tbsp extra-virgin olive oil
- 1/4 cup/60 ml dry red wine
- 2 tbsp balsamic vinegar
Directions:View on Epicurious
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