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Roasted Duck And Wild Cherry Tart


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1 tablespoon black pepper, coarsely ground

1 tablespoon fresh rosemary, chopped

1-1/2 teaspoons fresh sage, chopped

1-1/2 teaspoons salt

1 teaspoon fresh garlic, finely chopped

1 3-pound Long Island duck, washed


4 cups all-purpose flour

3/4 teaspoon sugar

1/2 teaspoon salt

1- 8-ounce package Wisconsin Cream Cheese, cut into small pieces

1/2 cup Wisconsin butter, diced

3/4 cup cold water


1 teaspoon fresh sage, chopped

1-1/2 cups (6 ounces) Wisconsin Asiago Cheese, shredded

2/3 cup (approximately 2) red bell peppers, grilled*, peeled, seeded, and chopped 1/4 inch.

1-1/2 cups (6 ounces) Wisconsin Gruyère Cheese, shredded

36 small Arugula leaves

3 cups cooked duck meat, coarsely chopped

1/2 cup (3 ounces) dried wild cherries

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