Mayhaw-Veneered Duck

By Saveur
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1 3- to 5-lb. duck, fat removed

1 tbsp. minced fresh tarragon

1 tbsp. minced fresh rosemary

1 tbsp. minced fresh thyme

Salt and freshly ground black pepper

2 tbsp. olive oil

1/2 cup mayhaw jelly

1/2 cup demi-glace

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