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3482 Caneton glacé aux Cerises, also called Caneton Montmorency
Cold Duckling with Cherries
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Roast the duckling keeping it underdone.
When completely cold, remove the breasts and cut off the bones on top so as to form a container of the carcase. Cut each breast into 8 thin slices, coat with brow
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