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Q: What is duck confit? I’ve seen it on restaurant menus and want to try it, but I’m a little apprehensive.
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Q: We just moved in together and are trying to stock up our liquor cabinet. Tips?

Dick says....
Basics first: vodka, rum, bourbon, rye, a blended Scotch and a single malt. Then, be hip and get a small-batch premium tequila, an expensive cognac and some essential liqueurs: triple sec, Cointreau, cassis. And don’t forget the Bailey’s.

Dick Snyder eats, drinks and writes in downtown Toronto. Send him your drink questions here.