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2. Heat a large ovenproof skillet. Season the duck breasts with salt and generously sprinkle them with the spice mixture. Add the duck breasts to the skillet, skin side down. Cook over moderate heat until the skin is browned and crisp, about 5 minutes. Turn the breasts and cook for about 2 minutes longer.
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Duck breast topped with foie gras. Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck.Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao.
Duck a l'orange Bigarade sauce is an orange sauce prepared on the French dish duck á l'orange . It is based on the gastrique , a caramelized sugar mixed with white vinegar .
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Oritang (Korean: 오리탕) is a variety of guk, Korean soup or stew made by slowly simmering duck and various vegetables. [ 1 ] [ 2 ] Ori means "duck" and tang is another name for guk in Korean . While its recipe depends on region and taste, the soup is generally in a form of a clear soup.