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Chef Steffan Howard's Rosemary Smoked Duck Breast served with a Mousse of Duck Confit, and a Blueberry and Raw Chocolate Coulis at FoodShare Toronto's Recipe for Change, February 28, 2013
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2013 Laura Berman
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Chef Steffan Howard's Rosemary Smoked Duck Breast served with a Mousse of Duck Confit, and a Blueberry and Raw Chocolate Coulis at FoodShare Toronto's Recipe for Change, February 28, 2013