There’s no other way to accurately describe the incredibly bright nước chấm-like sauce that dresses the burnished slices.

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This is the tale of two taters — or more exactly, two versions of the same hasselback sweet potato recipe. I made them the first time for Thanksgiving dinner, and they came out of the oven looking ...

1. Season duck with salt, pepper and garlic powder. 2. In a Dutch oven, heat duck fat/oil over high heat. Brown duck in small ...