Aged duck in three parts: duck broth, duck breast kebabs, pan-fried confit duck legs from Bavel: Modern Recipes Inspired by the Middle East (page 199) by Ori Menashe and Genevieve Gergis and Lesley Suter

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Accompaniments: Chicory salad with calamansi vinaigrette

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Notes about this recipe

  • Eat Your Books

    Duck breasts age 48 to 72 hours in refrigerator. Seasoned duck legs refrigerate 4 hours.

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