Roasted Vegetable Salad With Crispy Tangerine Duck

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a few glugs of olive oil

1 bunch asparagus, cut the stalks into 1/4′s

1 lb. various mushrooms, sliced (we used shiitake and plain ole button)


1 T fat of your choice

1 lb. duck breast

liberal amount of salt and pepper

4 tangerines, juiced

zest of 1 tangerine

2 T wheat free soy sauce

1 T vinegar

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