<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title> &#187; duck</title>
	<atom:link href="http://fotocuisine.com/tag/duck/feed/" rel="self" type="application/rss+xml" />
	<link>http://fotocuisine.com</link>
	<description></description>
	<lastBuildDate>Fri, 02 Jul 2010 01:51:04 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.5</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Apricot and Ginger Duck Breast with Duck Fat Potato Crisps</title>
		<link>http://fotocuisine.com/2008/06/22/apricot-and-ginger-duck-breast-with-duck-fat-potato-crisps/</link>
		<comments>http://fotocuisine.com/2008/06/22/apricot-and-ginger-duck-breast-with-duck-fat-potato-crisps/#comments</comments>
		<pubDate>Sun, 22 Jun 2008 16:02:05 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Royal Foodie Joust]]></category>
		<category><![CDATA[apricot]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=90</guid>
		<description><![CDATA[Jenn, The Leftover Queen, has a monthly Royal Foodie Joust.  This month, the ingredients are: apricots, ginger, butter.

I made a pan seared duck breast, served it over stewed apricot slices, and made a ginger and apricot sauce with shallots and chives.  When the duck breast had finished cooking, I fried long potato crisps [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/06/22/apricot-and-ginger-duck-breast-with-duck-fat-potato-crisps/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Duck breast crepes, with apples and feta</title>
		<link>http://fotocuisine.com/2008/04/22/duck-breast-crepes-with-apples-and-feta/</link>
		<comments>http://fotocuisine.com/2008/04/22/duck-breast-crepes-with-apples-and-feta/#comments</comments>
		<pubDate>Tue, 22 Apr 2008 22:04:41 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[orange duck]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/?p=92</guid>
		<description><![CDATA[This is probably more of a fall or winter recipe, rather than a sunny spring one.  But, I was in the mood for duck breast, and duck goes well with fruit.  A lot of fruits like orange and cherry are a bit overdone, so I went with apples instead, but cooked them in [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/04/22/duck-breast-crepes-with-apples-and-feta/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
	</channel>
</rss>
