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Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
A restaurant-style duck dish featuring a port and cherry jus, fondant potatoes, spiced duck breast, and blanched baby vegetables.
Rich duck stock served with five-spice duck breast, handmade dumplings, egg noodles, and aromatic herbs in a fragrant broth.
Specialty duck breast served with sautéed baby vegetables, fondant potatoes, and a rich cherry-infused port wine jus.