Ingredient: orange rind

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Honey-Lavender Duck Breast

Recipe courtesy of Joe Gianzero, Executive Sous Chef, The Sanctuary Golf Club...

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Slow Cooked “Aussie Lamb” Top Sirloin with House Made Lamb Bacon

Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)...

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