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Slow-cooked until tender and coated in a mouthwateringly sticky glaze, this duck is a stunning centrepiece to serve up on Christmas day. Serve with roasted shallots, juicy clementines and cinnamon sticks for a wonderfully festive main. See method
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Tip: To peel shallots easily, submerge them in a saucepan of simmering water for 50-60 secs. Drain, cool then trim the root ends – the skins will slip off no problem.
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