Strictly Fine Dining
Thursday 3 April 2008
Here is a rustic duck confit and foie gras terrine with a fresh pink fir potato salad flavoured with shallots and a little Moscatel vinegar.
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Here is a rustic duck confit and foie gras terrine with a fresh pink fir potato salad flavoured with shallots and a little Moscatel vinegar.
No comments:
Post a Comment