SC - Ravioli, dumplings, and excoriation

[Philip & Susan Troy]

In a message dated 4/23/00 2:44:15 PM Eastern Daylight Time, allilyn at juno.com 
writes:

<<  I know we have other professional cooks on the list--how
 done is your duck??????
 
 
 Regards,
 Allison,  >>

Well done. In the last 3 restaurants that I worked at our roasted duck with 
cherry sauce was always well done. However, there does seem to be a tendency 
in is the recent popularity of the old Nouveau cuisine and in fusion cooking 
to undercook duck.

Ras
(who avoids those cuisines because he wants more than a tiny raw partridge 
breast with a tsp. of sauce and 3 peas on his plate)