A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
Dodine de Canard (Boned Stuffed Duck)
Page 59
Cuisine: French | Course Type: Appetizers
Tags:
Chatter
Questions or comments about this recipe which don't fit under reviews.
Reply or add to the chatter.