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I think your idea is a good one. Although you had to alter a few ingredients I don't think you really cheated all that much. You did however make confit the traditional way. If you have ever watched Iron Chef America you know they do things in the traditional vein, but with a few shortcuts along the way. Looking foreword to more.


Second to None Meats in Calgary carries duck fat. Lots of it. Not cheap, though. But it made for very tasty confit.

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