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Duck Breast with Peach and Mango Salsa

To prepare the mango, peel it with a vegetable peeler. Stand the fruit on one of its narrow sides and, using a large, sharp knife positioned just off-center, cut off all the flesh from one side of the large, wide, flat pit in a single large slice. Repeat on the other side of the pit. Cut the flesh as desired. There will be some flesh still attached to the pit, which makes for nice, though messy, nibbling.
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