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Duck with Honey, Soy, and Ginger
December 01, 2010

I don't think it was too salty. It was quite good, not self-thickening though, which was fine. And the person who said it was tough from being overdone using less time, probably undercooked it. I've found duck needs to be done at least close to medium to be tender. But it depends on the thickness. My close to one inch thick breast took a good 30 minutes. And I assumed the honey went in the sauce, even though the recipe left out where to put it. Was enjoyed with garlic mash and carrots.

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