Making this for the first time, trying Cooks Illustrated version with duck confit.
-am I making a huge mistake to buy the duck confit? And where in NYC can I buy a great duck confit or do they all come from D'artegnan?
_ some recipes suggest 'breaking' the crust several times, the recipe I selected doesn't mention this at all, actually the contrary, it layers the crumbs for a thick crisp crust - opinion?
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