From Executive chef Kenneth Thompson, Evansville Country Club, IN. Yield: 6 servings. Marinade: 3 oranges, fine zest 1 oz. Armagnac liqueur 1/4 cup fresh sage, rough chopped Duckling: 6 8-oz. Maple Leaf Farms Boneless Duckling Breasts to taste, salt and freshly ground black pepper 1/4 cup plum sauce Duckling Leg, Frisee and Dried Plum Chutney Salad: 4 oz. butter 1 medium yellow onion, minced 1 fennel bulb, small dice 3 red pears, diced ...

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