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Date: 2015-01-27 22:30:19Top Chef Food and drink Indian cuisine Duck confit Duck Poultry Kale | Ingredients 2 portions 2x duck leg Duck fat (enough to cover two legs) 1 clove star anise 25g salt Fennel seedsAdd to Reading ListSource URL: www.cullenwines.com.auDownload Document from Source WebsiteFile Size: 175,65 KBShare Document on Facebook |