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By stuartyoungb_96...
Miami, FL
on June 02, 2013
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Good recipe except that the sauce took over 45 minutes to become syrupy!. This ruined the duck which was sitting around too long! Will do again but will use no more than half a cup of broth.
By Lijemtu
Ogden, UT
on January 26, 2013
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Great dish, Kelsey. I wasn't able to find fig jam in Ogden, so I used orange marmalade instead. It was very good, but I'll keep looking for figs. It also took much longer than 7 minutes to reduce the sauce, and the duck got kink of cold. Next time I'll make the sauce in advance with some reserved duck fat I've got. Also, I hate instant read thermometers. I used two different ones and had about a 15 degree difference between them. Anyone know of a good one?
By tcaincross
on November 13, 2012
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The duck cooked in the cast iron skillet just the way Kelsey recommended was awesome and that alone deserved a 5. "Oh yeah...I did purchase the meat thermometer and I was a little scarred because there was blood still in the finished duck meat (wasn't sure about eating undercooked duck.However I googled it and its ok. However, they said when demand is high for a product, mass production comes into play and thats when animals begin to be raised like chickens are raised (the reason they have salmonella is due to filthy environment. So I would get this at those special markets like Fresh Market. I was disappointed with the way the fig sauce turned out though. It was runny, but Kelsey made a note: Add the sherry and reduce by half. This was tricky for me. Also, no one had Fig Jam, only Fig Preserves :(
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