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I have only ever cooked duck once before and that was a whole duck - after I had gutted and plucked it. The result was not good so I've been put off cooking duck although I do love eating it. This recipe has given me the confidence to try more duck recipes (and Flying Chef has quite a selection). The skin was nice a crisp, breast meat beautifully tender and moist and the flavour was delicious. Thanks.

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RonaNZ March 15, 2008
Five Spiced Duck Breast With Bok Choy and Gai Larn