Smoked duck breast, parsnip puree, macerated blackberries, graham cracker crust

Title says all. Had some time to use up leftovers, so made this dish.

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About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

2 responses to “Smoked duck breast, parsnip puree, macerated blackberries, graham cracker crust

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