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The process of braising is quite simple. First, you would heat a small amount of fat or oil in a skillet, then, you would quickly lightly brown the duck on all sides--which will sear the skin, and help hold in the juices. Then, the duck would be transferred to a pan with a lid and covered with water (or stock) and then finished off in the oven. This makes the duck much more flavorful and tender. Braising is typically used for tough cuts of meat, but does work very well with duck. Of course, flavors can vary, depending on what seasonings people use.

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