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		<title><![CDATA[Ginger duck]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/ginger-duck-2884.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 08 Mar 2015 01:00:17 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
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		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Cook this delicously spiced ginger duck for your next dinner party. It is sure to impress.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Preheat the oven at 240&#176;C (th.&#160;8). Rub the inside and outside of the &#60;a title=&#34;How to cook a duck? &#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/your-cooking-tips/cook-duck-7711.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck &#60;/a&#62;with a mixture of salt, pepper and chopped rosemary. Place the duck in a baking dish, prick the skin and bake for&#160;30 minutes&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Lower the temperature to 150&#176;C (th.&#160;5) and cook for another 1 hour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Peel, wash and chop 1 carrot, 1 onion, 1 tomato and 1 &#60;a title=&#34;Celery and potato gratin&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/celery-potato-gratin-1725.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;celery&#60;/a&#62; stalk. When the duck is cooked, remove most of the fat from the dish and use it to saute the chopped vegetables for 10 minutes. Deglaze the dish with 1 bowl of broth.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;&#160;Add 1 knob of butter and 3 tablespoons of sugar in a heavy saucepan. Heat and mix until the mixture turns lightly brown, add 1/2 a glass of cider vinegar and leave to reduce by half.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5&#60;/strong&#62;.&#160;Add to&#160;the sauce 20 g cassis jam, the strained duck cooking juice, 1 small glass of cognac and 1 chopped &#60;a title=&#34;Rosti potato with cilantro and ginger saut&#233;ed prawn &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/rosti-potato-coriander-ginger-prawn-3575.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;ginger &#60;/a&#62;confit. Leave to simmer for 10 minutes. Season to taste and serve warm.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Shutterstock&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/ginger-duck-2884.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/ginger-duck-2884.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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