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Cassoulet!! YOu might prepare confit from at least one or both since there isn't a lot of

Veteran Member
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Joined: Aug 15, 2007


Posted to Thread #30752 at 1:28 pm on Feb 11, 2019

meat on our ducks.
Having two to make the rendered fat AND the the skin cracklings would be a bonanza.
Duck soup or gumbo from the other parts and the broth?

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