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Kate Hill
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)
By
KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)
By
KATE HILL
Gascon-Style Duck Confit (Confit de Canard)
By
KATE HILL
A Day for Apples and Saints
By
KATE HILL
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