FoodLetter: Duck! Robin Garr, 15-Jan-2004 15:30

Missed this thread earlier Paul B., Ontario, Canada, 30-Aug-2005 20:59

FoodLetter: Duck! Yvonne o'Brien, 28-Aug-2005 10:53

Just about anything you like! Robin Garr, 28-Aug-2005 11:58

Differences in duck Christina Georgina, 16-Jan-2004 16:17

pekin Paul Winalski, 29-Aug-2005 20:52

A basic explanation Skye Astara, 17-Jan-2004 02:52

Differences in duck Ron, 16-Jan-2004 22:42

That explains a lot Skye Astara, 17-Jan-2004 02:39

Differences in duck Debra Weber, 16-Jan-2004 18:02

In wild duck there is a great difference in flavors .... GeoCWeyer, 02-Sep-2005 19:44

I can't, but I'll bet somebody can! Robin Garr, 16-Jan-2004 17:18

Heart palpitations Jenise, 16-Jan-2004 15:34

but it's still saturated fat (e) Paul Winalski, 29-Aug-2005 20:48

Lovely! Francesco P., 16-Jan-2004 08:34

Duck ham? Debra Weber, 16-Jan-2004 17:17

Duck ham? Francesco P., 16-Jan-2004 21:56

FoodLetter: Duck! Ron, 16-Jan-2004 01:53

That sounds great Robin Garr, 16-Jan-2004 03:42

Duck fat is a good fat... Debra, 16-Jan-2004 01:24

I feel better already! Robin Garr, 16-Jan-2004 03:43

Another suggestion for your duck fat Jenise, 16-Jan-2004 15:38

yum, cherries w/fish Debra Weber, 16-Jan-2004 17:21

duck legs with pickled cherries - heaven on earth ron, 17-Jan-2004 13:57

they're delicious Jenise, 17-Jan-2004 04:22

I feel better already! Debra Weber, 16-Jan-2004 14:37

Antoniolo 1996 Vigneto Osso San Grato Gattinara fraser, 16-Jan-2004 00:40

The Antoniolo Robin Garr, 16-Jan-2004 03:45

The Antoniolo fraser, 16-Jan-2004 17:31

Pricing for Piemonte reds Robin Garr, 16-Jan-2004 18:34