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Recipe: Seared Duck Breast with Foie Gras Stuffing and Sour Cherry Reduction

I especially love to make this recipe for Seared Duck Breast with Foie Gras Stuffing and Sour Cherry Reduction a cold winter night. Magret de Canard is best served rare or medium rare. It is very easy to overcook the meat, which will result in a dry breast if you are not careful. I always […]