Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large roasting pan, and let stand for 30 ...
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Add the radishes and cook until golden. Set aside and return the duck to the pan. Add the pomegranate molasses and cook to glaze. Add the pepper. Slice the duck. Scatter the leaves over a platter ...
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