Ingredients
- 2 Pelleh Poultry Duck Breasts
- salt
- pepper
- 1 tablespoon water
- 1 and 1/2 tablespoons sugar
- 2 tablespoons Morad Winery’s Lychee wine (or any white wine)
- 2 tablespoons Tuscanini Apple Cider Vinegar
- 6 tablespoons freshly squeezed orange juice
- 2 cups beef stock
- 2 oranges, segmented, for garnish
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