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Chinese Preserved Duck (lop op)

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Chinese Preserved Duck (lop op)

Melanie Wong | Dec 23, 2002 02:09 AM

On the Manhattan board, Jen Kalb asked, "Im wondering whether those dried cured duck legs sold in chinese groceries might
serve a similar purpose to confit in simmered dishes? Has anybody used these legs."

These are very salty. The way my mom uses them in cooking is more of a flavoring agent in small quantities rather than a hunk of protein to be consumed the way you'd eat duck confit.

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