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4
Medium
Published 2003
THIS IS AN OLD-FASHIONED WAY OF SERVING DUCK, INSPIRED BY THE BOURGEOIS COOKING OF THE LATE NINETEENTH CENTURY AND BY NORWEGIAN COOKBOOK WRITER RUTH HEGE HOLST’S MODERN ADAPTATIONS OF OLD-STYLE COOKING.
To make the cabbage compote, combine the cabbage, currant jelly, red wine,
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