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duck proscuitto, sous vide duck leg confit

CanuggheadCanugghead Posts: 3,787
edited January 2013 in EggHead Forum
legs for sous vide confit, breast for proscuitto, skin/lumps for fat, cracklings in meatball mix, carcass for soup ... thanks to forum pioneers for sharing their duck confit and proscuitto inspirations.

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Vaughan, ON, Canada

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