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duck fat
If you have spent any amount of time around these parts, you know that my life is basically sponsored by duck fat. Whether I’m sous vide-ing turkey legs or making mayo, I pretty much live for the rich, smoky taste graisse de canard brings to the dinner table.
Hello everyone, and welcome to a rich and meaty edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
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