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Marinate breasts in vinegar and sesame oil (1/2 hour) then fry in hot ghee, skin side down for approx 10 minutes.
Then flip and cook for another 5 minutes.
When cooked to medium, pour over marinade mix and reduce to a sticky sauce.
Finely slice onion, fennel and carrots and toss with sliced duck breast and dress with sticky sauce.
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