Comprehensive instruction and demonstration on how to prepare and cook a sumptuous Christmas feast Menu: Starter Oysters on the Half-Shell served over rice with Migonette Sauce First Course Smoked Salmon stuffed with Cucumber Salad Second Course Classic Folie Gras with Cognac Aspic Salt-cured Folie Gras served with roasted nuts crunchy sea salt and sweet preserves Main Course - Braised Duck with a tangy honey sauce Side Dishes Glazed Shallots Black Truffle Salad with Lemon dressing Leek & Mushroom Pie Desert Decorated Yule Log English Christmas Pudding and sauce
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