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- Joined
- 18 Jan 2009
- Posts
- 211
Had some duck leg that needed using. Duck leg confit (sous vide 167f for 12 hours) goose fat roasties and braised red cabbage. Made a sauce from the duck juices and balsamic.
IMG_4331 by tyrone wilson, on Flickr
IMG_4325 by tyrone wilson, on Flickr
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