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French Main Courses

Slide 7 of 13

Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad

Duck is often paired with something sweet, as in canard à l'orange. Jean-Georges Vongerichten tops it here with chopped sugar-coated almonds. The sugar burns slightly as the meat is broiled to form a bittersweet crust that pairs beautifully with the juicy richness of the duck.

slideshow More Delicious Duck Recipes

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