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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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