This week’s L.A. Times recipes

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All recipes that appear in the L.A. Times’ weekly Food section are tested and perfected in our test kitchen before they’re deemed fit to print. (That means you don’t have to worry about a trial run before serving one of our recipes to company.) Rest assured, it should work the first time out of the gate.

Here’s a look at this week’s recipes:

Boudin Bakery’s brownies

Norris Hall duck ragù

Pan-fried fish fillet with rouille

Vanilla panna cotta with seasonal fruit

-- Rene Lynch

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