I usually fry the vegetables and duck breasts in lard or melted goose (or chicken) fat but you can use vegetable or olive oil. For the herbs I use a couple of sage leaves, a little thyme, Thai basil, tarragon and oregano. The finished duck was juicy, tender and had a light smoke flavor from the bacon.
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Duck Breast with Sweet and Sour Sauce
Choose the jam for the sauce depending on your taste, usually orange or cranberry jam compliments duck well but you can also try raspberry or cherry. If the sauce is too acidic, add a little honey....
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