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Duck breast

Tribune News Service photo

A sauce of sauteed shallots, butter and red wine dresses pan-fried duck breast. (Joan Moravek/food styling) (Zbigniew Bzdak/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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