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Roast Duckling with Sauce Bigarade
Book Information
The Professional Chef (8th Edition)
Page: 558
Ingredients
Apple Cider Vinegar
Bay Leaf
Blood Orange
Blood Orange Juice
Brown Veal Stock (page 352)
Demi-Glace (page 383)
Duckling
Parsley Stem
Thyme
White Wine
Tags
Roasting and Baking