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News about #duck

Breast of the happy duckling - cooked backwards - with crab jus, radicchio, Saxon truffle, fermented fig, roasted celeriac cream (Photo: Ulrich van Stipriaan)

Food & Wine

Schmidt's Restaurant: The bird of the evening was the duck

Four courses at Schmidt's (Hellerau): 'Surf & Bird' with varied duck, Saxon wines, reverse-cooked breast and reliable service.

Ulrich van Stipriaan 26.02.2026 16:00

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