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Duck Breast


      1/2 cup canned crushed pineapple, including syrup
      1/4 cup honey
      1/4 cup dry sherry, or chicken broth
      1/4 cup soy sauce
      1/4 cup Worcestershire sauce
      1 tablespoon orange juice concentrate
      1- teaspoons cider vinegar
      4 duck breast halves, 4 to 6 ounces each


    Combine pineapple, honey, sherry, soy sauce, Worcestershire sauce, orange juice,  vinegar, garlic, mustard and ginger in medium saucepan. Bring to a simmer over medium  heat. Reduce heat to low; simmer 1 hour to blend flavors. Strain and set aside.

    Sprinkle breasts with salt and pepper to taste. Arrange duck on rack in roasting pan.  Brush with butter. Roast at 400 degrees F 40 minutes or until golden brown. Broil 3 to 5  minutes or until skin is crisp. Serve with sauce.

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