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Braised Duck Legs with Pomme Purée

Lynda says: "Braising is a technique that works particularly well for cuts of meat that would otherwise be tough. Slow-cooking duck legs (or chicken legs) in a broth with vegetables and aromatics makes for a comforting dish that requires nothing other than some mashed potato as an accompaniment. Cabbage is included here, but carrots or baby turnips would also work well. This dish was adapted from a recipe by Alice Waters in her inspiring book Chez Panisse Cooking."

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