Mandarin Orange Glazed Duck With Vermicelli And Spring Vegetables Recipe

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3 pounds assorted patty pan squash, steamed

12 cups Mandarin orange juice

2 pieces star anise

1/2 cup sugar

2 cups duck or chicken stock

3 tablespoons minced ginger

1 cup Grand Marnier

30 Peking duck breasts


1/2 cup Mandarin orange zest

3 pounds rice stick noodles (vermicelli), cooked according to package instructions

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