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Duck Confit

Duck Leg, Sunflower Seed “Risotto”, Kohlrabi Puree, Collard Greens, Sunflower/Smoked Bacon Jus

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This entry was posted on June 26, 2011 at 2:20 pm and is filed under Chef with tags , , . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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