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	<title>Zen Can Cook &#187; Duck</title>
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	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Socca with Duck Confit, Peppery Greens &amp; Plum Sauce (aka Peking Duck Redux)</title>
		<link>http://www.zencancook.com/2010/06/socca-with-duck-confit-peppery-greens-plum-sauce-aka-peking-duck-redux/</link>
		<comments>http://www.zencancook.com/2010/06/socca-with-duck-confit-peppery-greens-plum-sauce-aka-peking-duck-redux/#comments</comments>
		<pubDate>Sun, 27 Jun 2010 21:53:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Duck]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4785</guid>
		<description><![CDATA[﻿ I&#8217;m pretty sure you&#8217;re already familiar with Peking duck, the famous roast duck from Beijing that has been prepared since the imperial era. The meat, or rather the crispy skin is served with steamed pancakes, scallions and plum sauce. The diners spread sauce over the pancake and it&#8217;s wrapped around the crispy skin with scallions [...]]]></description>
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		<title>Duck Confit &amp; &#8216;Zen&#8217; Vegetable Stir-Fry</title>
		<link>http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/</link>
		<comments>http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/#comments</comments>
		<pubDate>Tue, 23 Sep 2008 02:22:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Duck]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[Can you tell i cleaned the refrigerator today? I like to start fresh every week but i had two duck legs confit, various vegetables, mushrooms, some ginger, garlic, shallots and scallions leftover from last week, so i made a nice little stir-fry. When the vegetables started to get happy in the wok i deglazed with [...]]]></description>
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		<slash:comments>37</slash:comments>
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