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Roast Duck with Prunes and Juniper Berries
- 3 cups water
- 30 juniper berries, slightly crushed
- 1 5-pound duck; heart, liver, gizzard, and neck reserved
- 5 large fresh thyme sprigs
- 1 bay leaf
- 16 large pitted prunes (about 10 ounces)
- 2 tablespoons red wine vinegar
Directions:View on Bon Appetit
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