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Duck Leg Demi-Confit, Wild Rice, Root Vegetables and Grand Marnier Demi-Glace...

Traditional French confit (kahn-FEE) of duck takes up to 8 weeks to make; its flavor is unparalleled.  This recipe uses similar techniques, approximating the flavor of traditional confit in just 24...

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What’s in the works this week

I’m continuing to make good progress in eliminating those expensive, processed things in the pantry and fridge in favor of those that I can make myself.   I mean, who needs to spend $4 on a plastic...

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Chopped Liver

If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread.. Sauté a chopped onion in a bit of rendered duck or chicken fat until...

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Pan-Fried Rabbit with Creole Mustard Cream Sauce

Pasture-fed rabbit is dusted with Cajun-seasoned sprouted spelt flour, then shallow-fried in duck fat until golden brown.  Served in a sauce of stock, fresh cream, champagne vinegar, thyme, oregano and...

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