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Duck browning safety issue re: bacteria/toxins

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Duck browning safety issue re: bacteria/toxins

dissolawyer | May 4, 2012 11:55 AM

I am cooking a slow cooked duck ragu. The recipe says to brown each piece of duck and then set them aside while you cook the vegetables - for an hour - and then reduce wine and tomato sauce - around another 30 minutes!! Then you add back in the pieces and simmer it for several hours. Is this safe, or will my guests get food poisoning?

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