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Home-cured duck with Parmesan and balsamic vinegar.

Here's a simple dish from Stephen, which is easy to follow and very tasty.


2 large duck breasts
100g sugar
100g salt
25g paprika
1 small bunch of thyme
1 small bunch of rosemary
1 clove of garlic, crushed


Mix all the ingredients together well to ensure an even mixture, then rub it onto both sides of the duck breasts and leave them to marinate for 24 hours.
After 24 hrs wash the marinade off, pat dry and shallow fry, fat side down over a medium heat to render the fat, this should take about 6-8 minutes.
Flip the breasts over and cook for 2 minutes more then turn off the heat and let them cool.
When cool slice into strips and place on to a large plate. Serve with balsamic vinegar, parmesan shavings and some sexy red chard.....

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