Cooking with Meritage Resort & Spa Morning by: Paul Robins Posted: Feb 5, 2015 / 11:57 AM PST / Updated: Feb 5, 2015 / 11:57 AM PST This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Paul Robins samples their crispy confit of duck leg. Close Modal Suggest a Correction Your name(required) Your email(required) Report a typo or grammatical error(required) Submit Suggest a Correction
