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Serves 2
2 big quality duck breast
2 vines of very ripe cherry tomatoes, halved
2 large waxy spuds, peeled and cut into 1 cm discs, cooked through and cooled
2 medium courgettes sliced on the angle to 1cm
1 tbs sweet aged balsamic vinegar
1 cloves garlic
Salt flakes and Cracked black pepper
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1st Keep
 jonnydunk
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