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Fried Duck Confit With Blueberry Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
594
FAT
50%
CHOL
68%
SOD
36%

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Ingredients for 4 servings

1/2 cup sugar

1/2 teaspoon salt

2 sprigs fresh thyme

4 legs duck confit, cooled, recipe follows

1 bay leaf

4 tablespoons cold butter, cut into pieces

1/4 teaspoon freshly ground black pepper

1 1/2 cups superfine bread crumbs*

1/2 cup port wine

1 tablespoon milk

2 cups blueberries

1/2 cup all-purpose flour

vegetable oil, for frying

1/3 cup red wine vinegar

1/2 teaspoon Essence, recipe follows

1/2 cup Rich duck Reduction, recipe follows

1 teaspoon minced garlic

2 tablespoons minced shallots

2 eggs, beaten

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