Roast Duck with Cherry Sauce
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Roast duck — the slow-roasting technique that renders the duck's substantial fat layer without drying out the flesh — requires a different temperature and timing strategy from chicken roasting. The fat layer must render completely before the flesh is cooked; achieving both simultaneously requires a lower temperature for longer than seems necessary.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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