File:Study of duckling.jpg
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Size of this preview: 800 × 535 pixels. Other resolutions: 320 × 214 pixels | 640 × 428 pixels | 1,024 × 685 pixels | 1,280 × 857 pixels | 2,349 × 1,572 pixels.
Original file (2,349 × 1,572 pixels, file size: 1.86 MB, MIME type: image/jpeg)
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Summary
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| Description |
English: A study of Duckling from "Parker's Restaurant" at the Parker House Hotel in Boston, by Chef Kevin Doherty. The dish features Szechwan rubbed breast of duckling with a confit leg and spring roll. The shot glass is a Absinthe Duckling jus |
| Date | Septemeber 30 2008 |
| Source | Own work |
| Author | Rouxdaddy |
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I, the copyright holder of this work, release this work into the public domain. This applies worldwide. In some countries this may not be legally possible; if so: I grant anyone the right to use this work for any purpose, without any conditions, unless such conditions are required by law. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 06:42, 9 January 2010 | | 2,349 × 1,572 (1.86 MB) | Rouxdaddy (talk | contribs) | {{Information |Description={{en|1=A study of Duckling from "Parker's Restaurant" at the Parker House Hotel in Boston. The dish features Szechwan rubbed breast of duckling with a confit leg and spring roll. The shot glass is a Absinthe Duckling jus}} |Sour |
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