{"product_id":"favorite-dishes-9781162662572","title":"Favorite Dishes","description":"\u003cp\u003e • Author(s): Carrie V. Shuman\u003cbr\u003e • Publisher: Kessinger Publishing\u003cbr\u003e • Publisher Imprint: Kessinger Publishing\u003cbr\u003e • BISAC: General\u003c\/p\u003e\u003cp\u003eWild ducks, canvassback, redheads, etc., are roasted without stuffing. After they are picked and thoroughly cleansed, roast them in a tin kitchen before a hot fire or in a quick oven for twenty-one minutes. They should be well browned on the outside, but the blood should run when cut with a knife. Unless underdone the flavor of the duck is destroyed. Fried hominy is generally served with wild duck; and fresh celery. Currant jelly is sometimes used.\u003c\/p\u003e","brand":"Kessinger Publishing","offers":[{"title":"Paperback","offer_id":47603910934679,"sku":"9781162662572","price":1586.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781162662572.webp?v=1775017844","url":"https:\/\/atlanticbooks.com\/products\/favorite-dishes-9781162662572","provider":"Atlantic Books","version":"1.0","type":"link"}