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Adelaide Green Porridge

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Wednesday 30 March 2011: Chef Dustin Prepares Duck for Roasting

Yesterday was our day for poultry. We cooked pheasant, quail, chicken and duck. Here Chef Dustin prepares a duck for roasting. I cooked quail and was pleasantly surprised. The last time I had quail in Ireland, it was full of bones, with no flesh. These were quite tasty and had some meat on them.

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