Duck With Savoy, Speck And Brovada

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Mario Batali
Nutrition per serving    (USDA % daily values)
CAL
944
FAT
94%
CHOL
44%
SOD
613%

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Ingredients for 4 servings

4 pounds turnips, peeled and cut into 1/4-inch batons

8 cups water

4 cups red wine vinegar

4 Tablespoons sugar

4 Tablespoons salt

2 pounds red grapes, chopped roughly in a food processor

1/4 cup extra-virgin olive oil

1 yellow onion, peeled and chopped

2 cloves garlic, peeled and chopped

2 tablespoons all-purpose flour

1 teaspoon caraway seeds

2 tablespoons extra virgin olive oil

½ cup white onions, sliced

1 large Savoy cabbage, sliced into ribbons

½ pound speck, whole (smoked prosciutto) cut into julienne strips.

Chicken stock, if needed

Salt and freshly ground black pepper, to taste.

2 whole Long Island pekin ducks

2 tablespoons red pepper flakes

1 Tablespoon kosher salt, plus more to taste

1 Tablespoons freshly ground black pepper, plus more to taste

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