text: p>A 14-hour duck leg confit with a golden raisin mustard awaits guests as an hors d'oeuvre at a fundraising dinner at Osteria Tulia on Wednesday, April 15, 2015, in Naples. Osteria Tulia chef owner Vincenzo Betulia hosted a private dinner to raise money for the James Beard Foundation scholarships. (David Albers/Staff)</p