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Caneton Braise aux Marrons (Braised Duck with Chestnut and Sausage Stuffing)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Cookbook
Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Page 281
Cuisine: French
Course: Main Courses
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