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Recipe
Duck
French
Hard
Source
Saveur (2)
Course
Season
Fall (1)
Winter (1)
Technique
Bake (1)
Chill (1)
Roast (1)

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11/10/2008
Patience is the key to making this flavorful pâté.
Issue #116
09/03/2002
This opulent terrine is a five-day project.
Issue #50