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Braised in red wine and zesty orange, these tender duck legs make an indulgent main course paired with sticky-sweet balsamic shallots. Serve as a special dinner for two. See method
of the reference intake Carbohydrate 15.1g Protein 28.1g Fibre 3.6g
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Bring out the sweetness of Tesco Finest echalion shallots by reducing down with a little balsamic vinegar – the perfect accompaniment to rich, tender braised duck.
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