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Breast of Duck with Peppered Cherries

Cherries, with stones removed
Little fresh ginger, finely chopped
1 tb Brandy
Little cracked pepper

Roast and baste ducks in the usual way. When cool, lift off the breast and debone. Just before serving crisp the skin under a salamander or grill for a minute. Serve with a pickle of cherries, ginger, brandy and cracked pepper.

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