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Published March 21, 2011, 12:00 AM

Duck Legs Braised in Banyuls


As duck or legs and Banyuls cook together, the wine permeates the meat and produces a rich, ruby broth. (McClatchy Tribune)
Read the article: LEG RECIPES: Duck or Goose Legs Braised in Banyuls . . . Spaghetti and Chicken Drummies