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Simplified Cassoulet
February 27, 2010

Although I did not use duck, but boneless chicken breast, this receipe was superb. I did prepare it one afternoon, then let it set in the refrigerator for a day and a half and cooked it. It was wonderful, and the flavor was so European. I did save the leftovers and served them with some pasta a few days later. A lot of work, but the taste was well worth it.

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