For the Duck Confit, we cook the duck leg so that the skin is crispy while the meat is still succulent and tender. It's served with potato Lyonnaise, watercress and cranberry.
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Saturday is great and all but I think Sunday is my soul mate ????
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Have so much light that plants grow towards you ????
by specsdesignco 8 years ago | via Instagram
Get summer ready in our #MissyPlus shorts and bermudas now added to the site! RoyaltyForMe.com⠀
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