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Shuko Oda's grilled duck dish is a big favourite when it hits the specials board at Koya! Shuko recommends using mallard if you can get hold of it – the gamey flavour makes this dish extra special, and although it's smaller, you can grill the breasts and legs to feed two people. The rhubarb pickle adds a nice acidity to cut through the fatty duck, whilst the greens on the side add a touch of bitterness.
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