From: Executive chef Owen Appelt, The Restaurant at Mission Ranch, Carmel, CA. Yield: 2 servings. 1 Maple Leaf Farms whole duck as needed, salt, pepper and garlic powder Dried Cranberry and Port Reduction Sauce (yields ½ gallon): 2 Tbsp. olive oil blend 3 shallots, chopped 2 cups port wine 1 gallon duck stock as needed, brown roux, to desired thickness to taste, salt and pepper 1 cup dried cranberries For sauce: Using olive oil blend, sauté chopped ...
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