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More Modern Australian Recipes
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Teriyaki Duck with Easy Pickled Carrot
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Boned and Stuffed Duck Legs with Pistachio and Almonds served with a Sticky Shiraz Glaze
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4 medium potatoes
200ml Luv-a-Duck stock
1 tbsp breadcrumbs
1/2 tsp chopped herbs (thyme, parsley, rosemary)
Serve with your favourite duck dish.
Duck Leg Ragu
Shredded Duck Salad with Thai Spices
Cassoulet with Duck Confit
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