Crispy Duck Breasts with Balsamic-Cherry Sauce, Roasted Brussels Sprouts, Parsnip-Carrot Puree

Of all the courses at the Five-Course Duck Feast, these crispy duck breasts were the big crowd pleaser. The first three courses had been intriguing: duck skin served Peking-duck style, Asian-flavored broth made from the back, legs, and giblets, and a duck liver pâté. By comparison, these crispy duck breasts, served on a mound of

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