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Sautéed Duck Breasts with Green Olives and Sweet Vermouth

Sautéed Duck Breasts with Green Olives and Sweet Vermouth | Although Rozanne Gold writes that this recipe is “duck soup,” she nonetheless provides important lessons in cooking duck. Try a fruity, crisp American Pinot Noir from Oregon or Washington with the dish.
Sweet Vermouth
Wood Pigeon
Great British Chefs
Vegetable Puree
White Plate
Green Olives
Game Food
Vermouth
Great British
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James Beard Foundation
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