Scallops And Smoked Duck On A Rosemary Skewer

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12 sea scallops

12 thin slices smoked duck breast

4 sprigs fresh rosemary, 3 to 4 inches in length


Freshly ground black pepper

1 tablespoon olive oil, plus 2 tablespoons

1/2 cup julienned leek

1/2 cup julienned carrots

1/2 cup julienned shiitakes

1/2 cup julienned red peppers

2 ounces sunflower oil

1/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon lemon zest

1 teaspoon chopped chives

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