« Carnitas make case for roasting, reusing duck

Duck carnitas tacos

Tribune News Service photo

Radish, onion and cilantro top duck carnitas tacos, with the meat crisped up in a skillet after slow and low roasting. (Joan Moravek/food styling) (Chris Walker/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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