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Duck With Mango On Belgian Endive Recipe

Nutrition per serving    (USDA % daily values)
CAL
382
FAT
93%
CHOL
12%
SOD
6%

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Ingredients for 18 servings

3 teaspoons sugar

1/4 teaspoon coarse black pepper

1 pint lard or grapeseed oil

1/3 cup olive oil

2 tablespoons unsalted butter

2 ripe mangoes, peeled and sliced away from the seed

Salt and freshly ground black pepper

*Note: The above ingredients are those you will need to prepare your own confit of duck, which should be cooked the day before because of the long slow cooking time. (Please add 6 to 8 hours to the cook time and 20 minutes to the prep time.) Alternatively

1/4 teaspoon kosher salt

9 heads Belgian endive

To prepare your own confit of duck* (see note)

1/2 teaspoon finely chopped garlic

1/2 pint large raspberries, for garnish

1 duck, butchered into leg and breast

1 pint strawberries, hulled and sliced

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