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For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.

Source: The Martha Stewart Show, December 2010
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  • bespokevents
    25 JAN, 2011
    This recipe was FANTASTIC! Made it for Christmas day dinner and wow! Not a piece of duck was left. The meat was really flavorful and moist, and the balsamic glaze gave the skin such a nice golden brown color, crsipy with a sweet tangy flavor! Must make it with the roasted root veggies! Will most definitely be making this for Christmas for years to come!
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  • BABL574
    17 DEC, 2010
    Note about duck: Should be Long Island or "Pekin" ducks. "Peking" is a type of preparation for duck and "Pekin" without the "g" is the breed. Thanks for the great recipe!
    Reply

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