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der. Strain, degrease and reserve.
Brown duckling in heavy pan. Drain grease, add stock, tomatoes, garlic, vermouth and seasonings. Cover and simmer 1 hour, turning duckling pieces twice.
. Cool and remove meat from bones in large pieces. Cut off skin and bake skin at 400 degress to render fat and make cracklings. Strain and degrease stock and then cook down until thickened. Reheat dude in thickened sauce. Serve with parsley sprigs and cracklings on top.
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