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Ming Tsai’s Seared Duck Breast With Sweet And Sour Cranberry Chutney Recipe

1 fave
Nutrition per serving    (USDA % daily values)
CAL
1360
FAT
65%
CHOL
1%
SOD
60%

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Ingredients for 4 servings

4 duck breasts, fat trimmed

Salt and freshly ground black pepper

2-4 yukon gold potatoes, either boiled or baked skin on 45 minutes at 350F

sweet and sour Cranberry Chutney

1 red onion, cut into 1/2 inch dice

1 cup dried cranberries, chopped

1/4 cup sugar

1 cup rice vinegar

1 tablespoon cooking oil

Salt and freshly ground black pepper, to taste

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