{"id":4972,"slug":"breast-of-duck-virginia-style","title":"Breast of duck, Virginia style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two slices of Virginia ham","the breasts prepared as above"],"ingredients_norm":["virginia ham","breasts prepared as above"],"steps":["Broil two slices of Virginia ham.","Lay on top of the breasts prepared as above."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w45:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"432b850140fb10db2b5a961521953c4b9d5339a77a0f65fd365d018a307d4993","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/breast-of-duck-virginia-style"}