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Roast duck two ways with spiced clementine sauce
- 1 tsp ground coriander
- 1 tsp ground ginger
- pinch ground allspice
- 6 or so thyme sprigs, left whole
- zest 2 clementines , juice of 4
- 1 large duck breast with skin on
- 2 duck legs
- 50g light muscovado sugar
- 100ml sherry vinegar
- 150ml good chicken stock
- knob of butter
Directions:View on BBC Good Food
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