Ingredient: reduced veal stock

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Pan-Seared Duck Breast

Recipe courtesy of Jesus Aguilar, Banquet and Event Chef, Wee Burn Country Club (Darrien, Conn.)...

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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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