Hoisin Duck with White Green Asparagus for Decanting Sonoma Cookbook

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Hoisin Duck with White and Green Asparagus created by Jordan Winery Chef Todd Knoll for "Decanting Sonoma: The Cookbook" (debut est.: 2011).

Hoisin Duck with White and Green Asparagus created by Jordan Winery Chef Todd Knoll for "Decanting Sonoma: The Cookbook" (debut est.: 2011).

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