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A Plate Of Harome-Reared “Loose Birds” Duck With Garden Thyme Mash, Traditional Yorkshire Sauce

Andrew Pern's North Yorkshire County Cook off recipe ...

A Plate Of Harome-Reared “Loose Birds” Duck With Garden Thyme Mash, Traditional Yorkshire Sauce

Ingredients for duck

Ingredients for sauce

Ingredients for potato, eggs and duck liver

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» Top Wine Matches For This Recipe

Angus Hughson

Pinot Noir, Merlot and Chardonnay are the best wines to pair with A Plate Of Harome-Reared “Loose Birds” Duck With Garden Thyme Mash, Traditional Yorkshire Sauce.

 
 

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