From: Food and beverage director Kevin O'Brien, Salina Country Club, Salina, Kansas. Yield: 6 servings. 1-1/2 cups dried porcini mushrooms 2 cups hot water 3 8 oz. Maple Leaf Farms Boneless Duckling Breast to taste, salt and pepper as needed, flour and cornstarch mixture 3 Tbsp. olive oil 1/4 cup shallots, minced 1 Tbsp. garlic, minced 1 Tbsp. dry thyme 2 cups veal stock 2 Tbsp. lemon juice 1/2 cup butter (cold, small chunks) Pasta Arugula: 2 Tbsp. olive oil 4 anchovy fillets, packed in ...
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