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4
Medium
Published 2024
In the Roussillon, where cherries are grown with such success for export all over France, and where the fortified wine of Banyuls is a great favourite, it is not surprising that they have evolved a way of cooking duck that explores their local produce.
Prick the skin of the duck all over without piercing the flesh, and rub it with plenty of salt and pepper.
Meanwhile, blanch the button onions. In a casserol