Usually, I share recipes with you in time for an impending holiday or event, but today, I’m sharing the recipe I cooked today for Easter dinner – seared duck breast with Cointreau sauce.
Happy Easter to those who celebrate.
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I always appreciate a good salad, and I’m sure you do too. Today’s orange Cointreau salad will evoke more than appreciation though. Let me tell you, this salad should be heralded. It’s simple, sexy, and sensationally tasty.
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