Canard au Sange a la Presse

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Canard au Sange a la Presse: After the roasted duck is carved, the carcass is pressed to extract the blood and juice for a sauce.  l

Canard au Sange a la Presse: After the roasted duck is carved, the carcass is pressed to extract the blood and juice for a sauce. l'Ambassade de l'Ile (London, U.K.)

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