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[quote=Anonymous]I love duck. It's probably one of my favourite meats. I prepare the breasts by scoring and pan roasting. Start in a cold pan skin side down, roast for a bit on the stove then in the oven. I prepare the legs by confiting/sous vide (serious eats 36h recipe). I buy mine from my local grocery store, but I'm not in DC. They sell legs and breasts and whole ducks. [/quote]
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