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Home Cooking

Duck confit for a large group

intentionally | Oct 9, 201912:00 PM     5

I’m hosting 50 or so people next month and was thinking about duck. I know breast would be easier to slice and serve (they’ll largely be standing), but was thinking if I confit I could do that ahead of time. But I can’t figure out how one would serve it. If I remove it from the bone seems like it’d be much less attractive from a presentation standpoint. But on the bone would be clunky and probably too big. Any suggestions?

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