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This roast duck recipe features a quadruple hit of apple flavours — fresh fruit, juice, cider and Calvados — giving a smooth sweet finish to the sauce for roast duck breasts. You need to buy whole ducks for this recipe by Bryan Webb, as the carcasses are used for the sauce. The leftover legs are a great excuse to make duck confit. Potato pancakes provide a starchy base to mop up all the delicious juices on the plate.
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