About: http://webisa.webdatacommons.org/224619106

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	The poultry is cured for 24 hours with salt and perhaps some seasonings such as garlic, thyme, and nutmeg before being cooked very slowly covered in a lot of duck fat.
http://www.w3.org/ns/prov#wasQuotedFrom	easy-french-food.com