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duck confit.

Tonight I am making some duck confit from scratch and eating it with sliced potatoes fried in the rendered duck fat.

tomorrow I will eat rilettes made from the duck confit because let's do this all the way.

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buffalo mozz on tomato with balsamic/olive oil

home favourite

substitute boccaccini sometimes.. prosciutto goes well too

must spread rep

i put mine on triscuits, with half the cheese as in this pic. drench the whole thing in olive oil and i'll be damned if it doesnt hit the spot ever time.

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