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Recipe by: chemouel
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3 pheasant breasts
Carefully trim breasts. Remove wings and all bones; reserve for stock. Separate skin from flesh to create pocket; do not remove skin. Reserve. (See Duxelle Stuffing.)
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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