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Recipe SearchDaurade with saffron risotto and spring onions, light chicken jus flavoured with orange and rosemary by Anthony Demetre(11 September 2006 08:34)INGREDIENTS(serves one)Salt and pepper METHODAnthony Demetre To assemble, drain spring onions and arrange on plate. Arrange risotto on plate. Infuse chicken jus with rosemary and orange zest. Add confit. Drizzle around plate. Anthony Demetre Source: Caterer & Hotelkeeper |
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