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Mario Batali's Network

Slide 3 of 11

Duck with Cranberry Mostaza

Andy Nusser’s secret for cooking duck is to slowly sear it over low heat, which crisps the skin while keeping the meat tender. He likes duck best with a sweet-tart sauce like this cranberry mostaza (mustard) with a hint of red wine vinegar.

slideshow More Incredible Duck Recipes

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