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Confit

duck confit for cassoulet

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duck confit for cassoulet

Miele Maiale | Mar 13, 2003 04:20 PM

I am planning to make my first cassoulet, and am wondering if there are any sources for really good confit duck legs in the Bay Area. I could order from D'Artagnan, but I'd love to find something local. Also, what are the pros/cons of buying confit vs. making it? Is there a significant price savings on the latter?

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