Many archeologists imagine the smaller earth ovens lined with hot stones have been used to boil water within the pit for cooking meat or root greens as early as 30,000 years in the past . Others imagine it’s doubtless that water was first boiled for cooking in perishable containers, both over the hearth or instantly on hot ashes or stones, nicely before this time. When the sauce, fondant and cavolo nero are ready, start cooking the duck.

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