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17 hours ago, Shearwater said:

Roast a whole duck, the next night make a risotto with the duck breast and serve with fresh figs. Grill the duck skin and add bashed crisps of skin on top. A game changer pal 

That sound good to me! Maybe give it a go.

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18 hours ago, Lloyd90 said:

Raw figs? 

Just peeled and halved at room temperature so they become slightly oozy; cold ones don't seem to give the luxurious texture/taste. I've also done the same dish with pomegranate pips and a little juice which is very good too

Edited by Shearwater
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