Duck, particularly the legs, have a sweet spot in my mind. While they fill my mind with joy, I do not go out of my way to source and cook duck. Part of that is laziness. Part of that is duck is not always on my mind. But when I stopped by Inferno the other day and they were preparing duck legs for braising, I made a point to stop, inhale, and reflect on the pleasures of rich and succulent duck. I realized it is time to start cooking more duck.
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