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My husband, Bruce, loves bitter tastes, rich meats and apple pies. This is the menu I devised to satisfy his taste buds for his birthday recently. Duck confit is prepared by brining duck legs overnight, then cooking them in duck fat on a very low heat for several hours. I buy it already prepared at either the butcher shop or a specialty food store. That shortcut makes this a very easy meal.

  • Roasted shrimps with savoury crumbs
  • Duck confit with bitter lettuce salad
  • Sautéed potatoes in duck fat
  • Apple purses
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