Strictly Fine Dining
Friday, 31 October 2008
Taste of Autumn
Here we have a Gressingham duck breast, served with maple roasted pumpkin, ravioli of cepe mushroom and an anise scented jus.
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Here we have a Gressingham duck breast, served with maple roasted pumpkin, ravioli of cepe mushroom and an anise scented jus.
No comments:
Post a Comment