Crispy Duck Legs with Roasted Vegetables

Simple and delicious. Americans really should consider using duck more regularly.

Cooking in Sens

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Yesterday I went back to the house to get the 2 packages of duck legs, good butter, Jean Louis’ duck breasts, foie gras slices and assorted fish from the remaining refrigerator freezer.  I took some other things out of the freezer also, but honestly, I abandoned a lot.  Sometimes you just have to walk away.  ¯_(ツ)_/¯  I did grab some soy sauce, a few jars of spices and other food enhancers, but who can live otherwise?!

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I must confess that this is not the first time we’ve walked away from perfectly good food but happily we were in underdeveloped countries where many people literally do not know where there next meal is coming from and you could easily and happily just give it away.  In Sens, I often transfer the contents of the fridge and, if I’m going to be away a long time, the freezer to M. Parret who shares…

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