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Duck Breasts with Raspberry Sauce
January 21, 2008

Really important to not overcook this dish and very easy to do, especially if you're (like me) paranoid about eating pinkish meat. I had a delicious duck in a restaurant right after having made this dish and noticed immediately that one of the major differences (and what really made the dish a lot better in the restaurant) was that it was much more med-rare, still pinkish inside.

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