In crisp duck breast with rhubarb-ginger confit, the rhubarb, tamed by cooking, balances the richly flavored duck.
In crisp duck breast with rhubarb-ginger confit, the rhubarb, tamed by cooking, balances the richly flavored duck. Richard Hartog Los Angeles Times
In crisp duck breast with rhubarb-ginger confit, the rhubarb, tamed by cooking, balances the richly flavored duck. Richard Hartog Los Angeles Times

In Season: Rhubarb’s the stalk of the town

March 24, 2015 5:00 PM

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