This wonderful pan-seared duck breast recipe is a follow-up to the duck confit recipe that I posted last June on using all parts of a duck. Shame on me for taking 8 months to complete the second half of the post. Discipline has been my strong suit, and gets harder these days as I am more tired than a Whole Foods paper bag reused 10 times over. I have only 9 more weeks until my due date, and lethargy has set in early.
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