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Roast Duck With Prunes And Wine-Braised Cabbage

5 faves
Nutrition per serving    (USDA % daily values)
CAL
6210
FAT
66%
CHOL
15%
SOD
14%

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Ingredients for 4 servings

1/4 cup (1/2 stick) butter

6 cups thinly sliced red cabbage (from half of large head)

3 cups blackberry-cranberry juice

1 3/4 cups dry red wine

1/2 cup red wine vinegar

1/4 cup sugar

1/2 orange, sliced

1 cinnamon stick

1 5 1/4-pound duck

26 large prunes, pitted

1 Granny Smith apple, halved, cored, sliced

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