Recipes
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Iberico Cuts, Decoded: Belly, Collar, Ribs, Jowl and Jamón
Belly, collar, ribs, jowl, jamón — five Iberico cuts, five different dinners. What each cut actually is, which ones are acorn-fed, and how to cook them.
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Duck Confit at Home: Crisp Skin From the Oven, Every Time
Our duck confit arrives already cooked — the slow work is done. All that remains is the crisping, and there are two ways to get it right: a pan, skin...
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A Two-Course Celebration: Iberico to Start, Duck Confit to Follow
A small celebration needs two courses, not ten: an Iberico starter that takes minutes, and a duck confit main that takes care of itself in the oven. The menu, the...
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Crispy Duck Confit with Roasted Potatoes and Mesclun Salad
Crispy duck confit with roasted potatoes and mesclun salad