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By Trudymcc
on April 28, 2012
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I have never cooked a duck until this evening and my family is singing my praises. The duck turned out crispy and the sauce was WONDERFUL and simple to make. I couldn't find green pepercorns in brine so substutited the brine from capers and used black pepercorns. It worked really well. We also did the chipollini onions and they were very tasty cooked in duck fat but then again, what isn't delicious when cooked in duck fat..... Thanks Alex