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12/10/2009

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Glad you joined in some Duckfest madness for December, Paul. I love serving Confit here at Camont with a prune-vinaigrette glaze. Very Gascon!

Thanks Kate, you live in a lovely part of the world and have a fabulous website!

Lovely recipe Paul. If I weren't scoffing tapas and grilled bream here in the Canaries I would be confiting some duck! Like the way you write recipes, very clear and precise - ever thought of writing your own cookbook? And opening a restaurant for that matter? ;-)

Thanks Sig, Grilled Bream sounds pretty good also!

Watch this space re your other comments :)

Greetings
A friend of mine just emailed me one of your articles from a while back. i read that one a few more.
Added you to da RSS reader
Cu

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