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4
Medium
Published 1998
This recipe, inspired by Alain Senderens but with many liberties taken, is among our favorites for duck. It evolved as I was planning a special Provençal menu featuring duck and was considering the aromatic herbs of the region. That same day, as I was picking up flowers for the restaurant, I noticed that our florist had lavender blossoms for sale. They smelled so wonderful that I decided then to use lavender with the duck.
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