ale and jam (peach, apricot, plum, blackberry) and a dash of powdered ginger and garlic. stir and microwave until heated. serve a sauce on the plate or on the side with duck. putting sauce on the crispy skin will make the skin go soft. did you know that the classic french orange sauce for duck is called...
ale and jam (peach, apricot, plum, blackberry) and a dash of powdered ginger and garlic. stir and microwave until heated. serve a sauce on the plate or on the side with duck. putting sauce on the crispy skin will make the skin go soft. did you know that the classic french orange sauce for duck is called...
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