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Brown Duck Stock
Book Information
The Professional Chef (8th Edition)
Page: 352
Ingredients
Bay Leaf
Carrot
Celery
Duck Bones
Fennel Seeds
Juniper Berries
Onion
Parsley Stem
Peppercorns
Thyme
Tomato Paste
Vegetable Oil
This recipe is used in the following recipes:
Jus de Canard Lié
Tags
Stocks