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Make an Autumn Menu with Roasted Duck

Fine Cooking Issue 05
Photos: Martha Holmberg
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Wow your guests with this seasonal menu from chef Tom Douglas: Duck-Liver Pâté Crostini, followed by Roasted Duck with Olive & Orange Sauce, Celery-Root Purée, and Grilled Pear &
Kale Salad; and for dessert, Pineapple Sorbet and Dahlia Ginger Cookies.


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