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Duck and Goose
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Appears in
New York Times Menu Cookbook
By
Craig Claiborne
Published
1966
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Recipes
Contents
People will turn to duck as main fare in the winter months more than at other seasons. It is a versatile meat, which can be roasted with a wide variety of seasonings or turned into a fine ragout.
© 1966 Craig Claiborne estate. All rights reserved.