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title
The Thorngrove Table
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Adventures, Discoveries and Disasters in Medieval & Modern Food
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The Thorngrove Table
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2026-02-26 03:21:04
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The Thorngrove Table | Adventures, Discoveries and Disasters in Medieval & Modern Food Home About The Thorngrove Table Adventures, Discoveries and Disasters in Medieval & Modern Food Feeds: Posts Comments The Ideal Duck: Bathed (in fat) and Cured (in salt) May 18, 2012 by thorngrove I know it’s tooting my own horn, but I have to say this – the Duck Confit I made? Is amazing . A tango of taste in my mouth. Why did I wait so long before making this dish? The Duck Prosciutto was also delicious. Both are totally made of win (and yummy rich meat) and I have to give major kudos to the Ruhlman/Polcyn Charcuterie book recipes for making it straightforward and demystifying both processes. Two of the eight legs from the confit fell apart as I was removing them from their slow simmering bath of goose fat and jarred them up. Amazingly, duck fat was available at Whole Paycheck Foods – but at an extra third the price. Any decent French farmhouse wife would h...
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16 - makesoap.biz, soilassociation.org, edwardscobbuilding.com, chelseagreen.com, cobincornwall.com, thorngrove.net, hediard.fr, thespiceshop.co.uk, ousevalleyfoods.com, cookuk.co.uk
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