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I made this for dinner last night with the duck John brought home from hunting.  I used basically this recipe, but I also added a lot of white wine and some mango chutney and garlic to the sauce.  I also realized partway through that I didn’t have the duck skins to work with, so I deviated from the recipe to some extent.  I made some pommes frites for the side and, with a bottle of $3.99 wine from TJs, it was delicious.  Although John may have chomped down on one of the tiny balls (I don’t know what they’re called– bullets? that are small and spherical? that you use to shoot wild birds?) so, I mean, we’re living on the edge here, guys.  It’s not all white wine and chutney in this household. No siree.

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