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"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive recipe from him.

Source: Radio, January Winter 2009

Ingredients

Directions

Cook's Notes

"This same recipe, omitting the bacon and the potatoes, is really nice with the addition of a little extra orange zest, some chopped fresh rosemary and thyme, and, at the last minute, some diced tomato, pitted nicoise and green olives, and fava beans," says chef Anthony Bourdain.

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