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Matters of taste: is home-made always better?

Am I less of a cook if I get it frozen from the supermarket?

Is it worth getting stuck in in the kitchen?. © Jeff Kubina

My boyfriend Adrien came back from a day of shooting in the drizzling French countryside with a heavy bag containing two pheasant, two mallard ducks and four little brown partridges. I took them out and laid them on the kitchen counter. Iridescent feathers, heads bright with flashes of blue and red, now limp. They were dead but very beautiful. I set to plucking.

I have only plucked…

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