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“There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome.” — Colin King, Executive Chef, Maximon
F&W Recipe: Cassoulet with Duck Confit
https://www.foodandwine.com/cooking-techniques/best-french-recipes-according-chefs
Maria Yagoda | Food & Wine
