Cooking Duck: Pan-Seared Breast and Roasted Legs

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Uploaded by on Dec 1, 2010

The best way to enjoy whole duck is to divide and conquer. By separating the breast, which is at it's juicy best pan-seared for a short time, and the legs, which and best slow-roasted and crisp, you are enjoying this bird at it's absolute finest.

For more info, check out the About.com article:
http://gourmetfood.about.com/od/fishandseafood/r/cherryduck.htm

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