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Lance's Balsamic Pickled Eggs

Reviewed: Aug. 14, 2009
OK, sounds like a five star exercise, but from faraway Australia, I am unsure whether to peel the eggs or not after cooling, any advice gratefully received. How long would they be expected to keep? And should they remain refrigerated? Thanks
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Duck Cassoulet

Reviewed: Jul. 6, 2009
I am wondering wondering whether this picture is of another recipe. Found this a bit watery and flavours did not meld as in traditionally prepared dish. I would cook it at a much lower temperature, around 140C than the earlier reviewer, for a more traditional result, for about 4 hours, and the addition of keilbasa makes all the difference.
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