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Steeped in Legend The Mallard Mimic
The Mallard Mimic
is a myth....
it calls for a well trained
chef to use his knowledge of meat and wines
to create a standard
that many would wish for
and are willing to pay
to have
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the usage of duck fat to cook white potatoes
and then be arranged as scales attop
a turkey cutlet
that is stuffed with
mushrooms, prosciutto
olives,shallots
spinach
a sprinkle of nutmeg
and garlic with
a slight touch
of anchovy
on top of a bed of puff pastry
served with
a garlic parmesan roasted
asparagus dish
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with a side of
maple pecan
butternut squash
Medallion
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with a buttery eggnog
yeast roll
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One would
crumble pork rinds
and truffle zest
add grated cheese
and sprinkle it across the top
and serve with
Malbec!
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So say's the Myth!
Copyright ©
Allan Terry
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