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Pan-Roasted Breast of Duck, Confit & Herb Risotto Cakes

INGREDIENTS:6 duck breasts, skin scored
6 duck confit risotto cakes (recipe follows)
as needed, Plum-Sangiovese reduction, warm (recipe follows)
2 plums, sliced
10 oz. watercress
as needed, extra virgin olive oil
as needed, salt and pepper

Duck Confit-Herb Risotto Cakes:
3 cups cooked risotto made with confit of 2 duck legs
3 Tbsp. chopped mixed herbs (sage, thyme, basil, rosemary, parsley

Using a 2 ½ inch ring mold, form into 6

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