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Simply superb! I prepared these just as the recipe states (marinated 24 hrs). The marninade doesn't mask the duck flavor, but complements it. I sauteed some sliced chestnut mushrooms in the same frying pan before cooking the duck, then added them back after removing the breasts; served them on top and it was fabulous (they picked up the wonderful flavor of duck and marinade). Thanks for posting !

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FlemishMinx November 29, 2004
Duck in Red Wine