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Main Course Alternatives to Holiday Turkey

From a mustard-crusted rib roast of beef to a smoky glazed ham, here are great main course alternatives to holiday turkey.
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Slide 11 of 21
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recipes

Dry-Aged Duck Breasts with Golden Beet Panzanella

Chef Paul Kahan has a great trick for heightening the flavor of duck breasts: He ages them on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won’t be as dramatic; if you're short on time, use unaged duck.

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