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	<title>Living to Eat!</title>
	<link>http://www.roshani.co.uk/livingtoeat</link>
	<description>I'll get a better name soon, I promise</description>
	<pubDate>Wed, 22 Jan 2020 11:35:49 +0000</pubDate>
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		<title>Roast Duck with Blackcurrant Sauce</title>
		<link>http://www.roshani.co.uk/livingtoeat/index.php/recipes/poultry/roast-duck-with-blackcurrant-sauce/</link>
		<comments>http://www.roshani.co.uk/livingtoeat/index.php/recipes/poultry/roast-duck-with-blackcurrant-sauce/#comments</comments>
		<pubDate>Mon, 06 Nov 2006 15:57:41 +0000</pubDate>
		<dc:creator>ros</dc:creator>
		
	<category>Uncategorized</category>
		<guid isPermaLink="false">http://www.roshani.co.uk/livingtoeat/?page_id=603</guid>
		<description><![CDATA[Â 
Ingredients (Serves 2-3)

1 small whole gressingham duck (around 1.8 kg), giblets removed
1/2Â can blackcurrants in juice
1 tsp sugar
a few drops of raspberry vinegar
2Â tbsp honey
2Â sprigs fresh rosemary
1 large garlic clove, crushed
100ml red wine
100ml cassis

Â  Method

Prick the duck skin all over with a fork and sprinkle with salt. Put the garlic cloves and one sprig of rosemary inside [...]]]></description>
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