Fine Cooking Magazine, Oct/Nov 1994

  • Roasted duck with olive & orange sauce (page 28)

    from Fine Cooking Magazine, Oct/Nov 1994 Fine Cooking Magazine, Oct/Nov 1994

    • Categories: Sauces for meat; Main course
    • Ingredients: duck; rosemary and mushroom sausages; lemon; onion; carrots; celery; leek; shallots; garlic; red wine; chicken stock; peppercorns; bay leaf; black olives; orange; thyme
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  • Published Oct 01 1994
  • Format Magazine
  • Page Count 92
  • Language English
  • Countries United States
  • Publisher The Taunton Press