Five-year-old Fiona can’t wait for duck season. That’s when she gets to help her dad, Capital Hotel executive chef Lee Richardson, pluck the ducks he brings home from hunting near Stuttgart. The little girl yanks feathers from the birds, then observes closely as Richardson butchers the wildfowl, and she identifies its internal organs and often grabs the duck’s heart or tongue before dashing into the house to show her mother.
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High Profile, Pages 43 on 11/20/2011
Print Headline: Leo Francis Richardson III