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We had a duck yesterday - it was lovely and there's loads of meat left. Whenever I've tried to use cold duck meat in the past, it's always tasted slightly odd, a bit fatty and with a weird aftertaste even when reheated. Can anyone suggest how I get round this?
Or heat it in a sweet and sour sauce - I love sweet and sour duck... That has made me want it now but we will have to make do with sweet and sour turkey! lol
