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Duck Filet Mignon
Sent in by Caleb Cornwell.

~ duck breast(s)
~ salt
~ pepper
~ garlic powder
~ olive oil

Season the duck to taste with salt, pepper and garlic powder.

Place in a zip lock bag and cover with olive oil.

Seal and refrigerate a couple of hours for puddlers and overnight for divers.

Remove and drain.

Place on a hot grill and cook until medium rare or desired doneness.

Serve and enjoy.

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