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4
servingsEasy
10 min
By Andrew Schloss and David Joachim
Published 2007
In the previous recipe, we brine duck breasts to add flavor and moisture. Here, we simply rub the meat with Asian spices and serve it with a thick sauce made from plum preserves, fresh ginger, soy sauce, and tamarind paste. See the introduction to the previous recipe for information on using duck breasts.