INGREDIENTS:8 duck legs ¼ cup very coarse grilled black pepper 1 Tbsp. kosher salt 1 quart duck fat, melted (chicken fat can be substituted) 1 head of garlic, cut in half ½ bunch each rosemary, parsley, thymeMushrooms: 2 cups sliced shiitake mushrooms 2 cups sliced crimini mushrooms 2 Tbsp. garlic, minced (about 4 cloves) 2 Tbsp. olive oilCream Sauce: 2 garlic cloves, minced 2 shallots, chopped ¼ cup brandy 1 cup dry white wine 1 quart vegetable stock or chicken broth 1 bay leaf 8 fresh ...

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