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| One Duck leg preserved in duck fat. This classic regional French dish really has to be tasted to appreciate just how delicious it is. The meat has a beautiful texture and is so rich and tasty; once you've tried it you won't be able to get enough. For best results place the duck on a rack and place in the oven for approximately 20 minutes or until the skin is crispy. The fat from the tin is absolutely delicious and makes fantastic roast potatoes. Alternatively fry the duck in a little of the fat for the same gastronomic results. Can also microwave. |
